Ingredients:     4 Servings to 6 Kosher salt 1-pound Sardinian Gnocchi, Three 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  Sardinian Gnocchi: 1 cup semolina flour, such as Caputo  1 cup of flour, such as Caputo, plus more for dusting 3/4 cup warm water, plus more if need 1/4 teaspoon kosher salt Methods: Bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Sardinian Gnocchi and cook until the pasta is floating and barely al dente, about 2 minutes. Reserve 1/2 cup pasta water, then drain well. Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant about 2 minutes. Add the shrimp, pepper flakes, and 1/2 teaspoon salt. Cook, often stirring, until the shrimp is pink …