Ricotta Gnocchi with Brown Butter, Lemon and Arugula

Bring a large pot of water seasoned with salt to a boil.

Drizzle oil on a large baking tray and dust another baking tray with flour, set aside.

In a bowl, mix remaining ingredients, except for flour until combined.

Mix in flour, ½ cup at a time until dough is formed, approximately 2 minutes.

Divide dough into 4 even pieces, dust with flour and roll each piece out to a 1-inch thick cylinder.

Cut dough cylinders into 1-inch pieces. Using thumb, roll each piece on the back of a fork to create ridges. Place dough pieces on flour dusted tray.

In batches, cook dough pieces until Gnocchi floats to the top of water, approximately 3-5 minutes.

Using a slotted spoon, remove Ricotta Gnocchi, place on tray with oil to prevent sticking. Set aside for Brown Butter with Lemon and Arugula.

Heat butter in a large Le Creuset Sauté Pan until brown and nutty, approximately 2 minutes.

Add Ricotta Gnocchi and lemon juice, toss. Season with salt and pepper, toss gently and set aside for assembly.

Place Ricotta Gnocchi with Brown Butter sauce on a large platter intended for family style serving.

Garnish with baby arugula, Parmesean cheese and serve.