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When my kitchen is sparse and something quick and comforting is what I crave, I look to the simple yet classic pasta dishes that Italians are known for: cacio e pepe<\/a>, Marcella Hazan\u2019s tomato sauce with onion and butter<\/a>, and carbonara<\/a>. These are just a few favorites that fall under this umbrella, but aglio e olio is arguably the least fussy of them all.\u00a0<\/p>\n<\/div>\n<\/div>\n This aglio e olio recipe calls for shelf-stable gnocchi, which I always keep stocked in my pantry. To be honest, though, I never boil it. Instead, I prefer pan-frying the dumplings so they get golden-brown and crispy on the outside, and tender and pleasantly chewy on the inside.\u00a0<\/p>\n<\/div>\n<\/div>\n While you can do the same with frozen or fresh gnocchi<\/a>, I find that shelf-stable brown and cook the best in a hot skillet<\/a>. Toss them with spicy, garlic-infused olive oil, arugula, and a squeeze of lemon for brightness, then finish things off with a dollop of whole-milk ricotta for cool creaminess with every bite.\u00a0<\/p>\n<\/div>\n<\/div>\nKeep a Couple of Packages of Gnocchi on Hand for This Weeknight Wonder<\/h2>\n<\/p>\n<\/div>\n
5 More Skillet Gnocchi Recipes to Try<\/h2>\n<\/p>\n<\/div>\n