1Heat olive oil in a big, deep pan. When it’s nice and hot, add garlic and nuts. Cook until the nuts are toasty and the garlic is starting to color a bit.
2In the meantime, cook the gnocchi according to the package directions. The should only take about 2 minutes to cook so WATCHTHEM.
3When garlic and nuts are toasty and delicious, knock the heat down to way, way low and toss in the greens. Let them wilt for a minute or two.
4The gnocchi should be done by now. Drain them, saving about 1/2 cup of water. Add the gnocchi to the pan, along with the cooking water. Season with salt and pepper. Let it all get all juicy and delicious for a minute, and remove from heat.
5Serve topped with cheese and if you’re feeling daring, a splash of olive oil; if you are hoping to get some booty from your dinner date, sub truffle oil.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Form Gnocchi
They're really not hard to make, and they taste so good.