Gnocchi with Arugula Sauce and Braised Tomatoes
Gnocchi with arugula sauce and braised tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg waxy potatoes
- 250 g potato flour
- 2 egg yolks
- Salt
- 1 bunch arugula
- 1 Garlic clove
- 2 tbsp sunflower seeds
- 3 tbsp grated parmesan
- 50 ml olive oil (add more if needed)
- Salt
- Pepper
- 4 tomatoes
- 1 tbsp oil
- grated Parmesan
Instructions
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1.
Wash potatoes and boil in salted water until soft.
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2.
Wash the arugula for the sauce, shake off excess water, and combine with sunflower seeds, Parmesan, and half the oil in a blender. Blend finely, add remaining oil while blending, and season with salt and pepper.
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3.
Cover tomatoes, peel, halve, and core them.
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4.
Peel potatoes and press hot through a potato ricer into a lightly floured bowl. Season the resulting purée lightly with salt, add egg yolks, and gradually knead in enough flour until a smooth, homogeneous dough forms. The amount of flour needed varies by potato type. The dough should not stick to fingers.
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5.
Divide dough into 3-4 portions for shaping gnocchi. Roll each portion on a floured surface into finger-thick logs, cut into 2–3 cm pieces, shape into gnocchi, and place on a lightly floured work surface.
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6.
Bring 2 l of salted water to a boil in a large pot. Add gnocchi gradually to the boiling water, reduce heat slightly, and simmer for about 4 minutes. Stir gently occasionally so they don’t stick together. When gnocchi float to the top, remove with a slotted spoon and drain well.
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7.
Simultaneously heat oil in a pan and sauté tomatoes. Add gnocchi and arugula sauce, stir briefly, and serve on preheated plates garnished with Parmesan.
