Ramen Gnocchi

Potato-ramen flour gnocchi boiled then pan-seared, served in a light soy-sage butter instead of broth.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 1 pound potato gnocchi
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small shallot, finely minced
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus more for serving)
• 1 teaspoon lemon zest
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 1/4 cup chopped fresh chives or parsley
• Lemon wedges, for serving

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside. In the same pot, cook gnocchi according to package instructions, then drain.
2. In a large skillet or saucepan, heat olive oil and butter over medium heat. Add shallot and garlic, sautéing for 1–2 minutes until fragrant and softened.
3. Pour in white wine and simmer for 2 minutes to reduce slightly.
4. Add heavy cream, Parmesan, lemon zest, black pepper, and salt. Simmer for 2–3 minutes until slightly thickened.
5. Add cooked ramen noodles and gnocchi to the skillet, tossing gently to coat in sauce and heat through.
6. Stir in chopped chives or parsley.
7. Divide ramen-gnocchi mixture among bowls. Top with desired toppings and serve with lemon wedges.