ARUGULA GNOCCHI

Do you know when you have very few things in the fridge but you are craving for something really tasty? I do, most of the times, so one night I ended up making some delicious or BUONISSIMI homemade gnocchi.Ingredients for 3-4 people depending always if this is going to be your only dish

Time: 1 h e 1/2

Ingredients for the gnocchi with arugula:

  • around 500 kg of white potatoes
  • 120 gr white flour (if you add the tapioca flour) or 150 gr of white flour (no need of other kind of flour)
  • (30 gr tapioca flour or potato flour – not mandatory)
  • 1 egg
  • wild arugula, a fist
  • 1 head of garlic
  • salt/ pepper to taste
  • For the sauce:
  • mascarpone cheese, 1 spoon (facultative)
  • gorgonzola cheese or blue cheese as you prefer (facultative)
  • 4-5 nuts chopped
  • extra virgin olive oil

Boil the potatoes with the skin until perfectly tender. Peel the potatoes and mash them with a mash potatoes. Add salt and pepper. Prepare a pan with a head of garlic, and place some already washed arugula in the pan until it become tender. Then remove the arugula from the pan and drain it from excessive water. Remove also the garlic. Cut in very small pieces the arugula and add it to the potatoes. Add the flour. Mix and blend well. I normally use the KitchenAid, so everything blend together perfectly.

Prepare the table to work the gnocchi, spreading some flour and leave the dough to rest at least 20 minutes.

In the meantime place a big pot (you need a big one) with the water to boil gnocchi.

After 20 minutes of rest of the dough, create 3 balls from the dough and then from each ball use your hand to create some snakes, the diameter of the snake should be more or less like your middle finger. Cut the snakes into 2 cm pieces and if you have the tool for the gnocchi, roll each single piece in the tool to create the small lines typical of the gnocchi or use a fork.

At this point you can boil the gnocchi immediately or you can freeze them and consume within a couple of days.

Time for the gnocchi: gnocchi are ready when they start to float on the surface. You need to pick them up with a skimmer (schiumarola in Italian).

Place them in the pan, where you previously added 1 spoon of mascarpone cheese, and/or a spoon of blue cheese or gorgonzola, and the chopped nuts. A wire of olive oil and enjoy this delicious plate!

 

(if you choose to freeze the gnocchi, you need first to put them separated in a trail and freeze them; after they are already frozen, if you need to save space, place the gnocchi in freezer bag so they remain separated).

By | 2017-11-03T05:03:53-07:00 October 31st, 2017|Categories: food, homemade pasta, italian cuisine, main dishes|Tags: , |0 Comments

About the Author:

I am originally from Padua, a northeast city close to Venice. After working in customer service and marketing in Italy, when I moved to California I’ve changed completely my lifestyle and I’ve worked as ballet teacher, private cook, Pilates and Barre and TRX instructor.

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