Gnocchi Aglio e Olio

Step 1

Thinly slice 6 garlic cloves.

Step 2

Heat 2 tablespoons of the olive oil in a 12-inch cast iron or other heavy-bottomed high-sided skillet over medium heat until shimmering. Break up 1 package of the potato gnocchi into individual gnocchi and add to the skillet in a single layer. Cover (​​a baking sheet or the lid of a Dutch oven works well) and cook undisturbed until the bottoms are golden-brown, 3 to 5 minutes. Season with 1/4 teaspoon of the kosher salt and toss to combine. Cover and continue to cook until the gnocchi are plump and tender, stirring occasionally, 3 to 4 minutes more.

Step 3

Transfer to a rimmed baking sheet and spread out in a single layer. Add 2 tablespoons of the olive oil to the pan and repeat cooking the remaining package of gnocchi, seasoning it with the remaining 1/4 teaspoon kosher salt, and transferring to the baking sheet.

Step 4

Reduce the heat to low and let the pan cool down for a few minutes. Add the remaining 1/4 cup olive oil to the now-empty pan and heat until shimmering. Add the garlic and 1/2 teaspoon red pepper flakes and sauté until fragrant and the garlic has softened and is only just beginning to turn light golden brown, 1 to 2 minutes.

Step 5

Return the gnocchi to the pan. Add 5 ounces baby arugula a few handfuls at a time, tossing until the arugula is just wilted, 3 to 4 minutes. Remove the pan from the heat. Squeeze the juice of 1/2 small lemon over the gnocchi and toss to combine. Transfer to individual shallow bowls or plates. Garnish each serving with a generous dollop of ricotta cheese. Serve garnished with a generous sprinkle of flaky sea salt and more red pepper flakes, if desired.