1 package gnocchi
1 pt heavy cream (may be called whipping cream)
2 TB butter
2 TB flour
2 tsp garlic paste
1 lemon, zested and juice
fresh arugula or greens
grated parmesan cheese (optional)
Prepare gnocchi according to package directions. Once done, remove from boiling water with a slotted spoon and pat dry and set aside
While boiling water for gnocchi, start sauce.
In a skillet melt 2 TB butter and whisk in 2 TB flour to form a roux over med heat.
Whisk in 1 pt of heavy cream.
Add 1 tsp garlic paste (may use minced garlic but paste blends better)
Turn skillet to high heat and continue whisking for about 30 seconds.
The mixture should begin to slightly boil and thicken.
Once it thickens, turn off heat and whisk in lemon zest and the juice of 1 lemon
Add 1 more tsp of garlic paste
Add salt to taste and let rest until ready for pasta
In another skillet, heat 2 TB of olive oil
Place approx 20 pieces of gnocchi in the oil and leave unbothered for about 3 min per side (med-high heat)
Once brown on one side, flip and brown the other. (I fried my gnocchi in batches because it made it easier to manage so that none of them burned)
Remove and drain on a paper towel until all batches are finished.
Once gnocchi is finished, reheat sauce if necessary and toss with gnocchi and fresh greens in a bowl.
Serve with grated parmesan cheese