Sardinian Gnocchi with Shrimp and Arugula Recipe

• Kosher salt
• 1 pound Sardinian Gnocchi (see recipe below)
• 3 tablespoons olive oil
• 2 cloves garlic, smashed and peeled
• 1 pound medium shrimp, peeled and deveined
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese, plus more for topping
• Half of a 5-ounce container baby arugula, roughly chopped
• 1 teaspoon grated lemon zest

• 1 cup semolina flour, such as Caputo
• 1 cup 00 flour, such as Caputo, plus more for dusting
• 3/4 cup warm water, plus more if needed
• 1/4 teaspoon kosher salt

Step 1: Bring a large pot of water to a rolling boil over high heat. Generously season the water with salt. Add the Sardinian Gnocchi and cook until the pasta floats and is just tender, about 2 minutes. Reserve 1/2 cup of the pasta water, then drain the gnocchi thoroughly.

Step 2: While the gnocchi is cooking, heat a large skillet over medium-high heat. Add the olive oil and garlic, cooking until the garlic becomes aromatic, about 2 minutes. Stir in the shrimp, red pepper flakes, and 1/2 teaspoon salt. Cook, stirring frequently, until the shrimp turns pink and is nearly opaque, about 1 minute. Pour in the white wine and season with another 1/2 teaspoon salt. Let the mixture simmer for 2 minutes to reduce slightly and finish cooking the shrimp.

Step 3: Add the cooked gnocchi to the skillet with the shrimp mixture. Sprinkle the Parmesan cheese over the pasta, then top with the chopped arugula and lemon zest. Toss everything together well, adding some reserved pasta water if needed to keep the sauce creamy, until the arugula is wilted. Serve immediately, topped with extra Parmesan if desired.

Step 1: In a large mixing bowl, blend the semolina and 00 flours together, forming a well in the center. Pour the warm water and salt into the well. Using a fork, gradually mix the flour into the water to form a rough dough. If the dough feels too dry, add a teaspoon of water; if it's too sticky, sprinkle in a little more flour.

Step 2: Lightly flour a clean work surface and transfer the dough onto it. Knead the dough for 8 to 10 minutes, or until it springs back when pressed with a finger. Shape the dough into an even square, wrap it tightly in plastic wrap, and let it rest for 1 hour.

Step 3: Divide the dough into 6 equal pieces. Roll each piece into a rope about 1/3-inch thick. Cut the rope into 1/3-inch pieces. Use your thumb to press each piece firmly against a gnocchi board or the back of a fork, rolling as you pull to create a shell-like shape. Continue with the remaining dough, dusting with 00 flour as needed to prevent sticking.