Arugula Gnocchi over Fresh Greens
1 pound Yukon Gold potatoes, unpeeled
4 ounces fresh arugula
1 cup all-purpose flour
½ teaspoon salt
¼ cup olive oil
½ cup julienned sun-dried tomatoes
1 teaspoon chopped garlic
2 tablespoons white balsamic vinegar
1 cup water
1 tablespoon chopped fresh parsley
6-8 ounces baby spinach and arugula
Toasted pine nuts, for garnish Shaved Parmesan cheese, for garnish
In a large pot, cover potatoes with water. Bring to a boil; reduce heat and simmer until soft, 40 minutes. Meanwhile, add arugula to another pot of boiling water for 10 seconds. Drain; run under cold water. Pat dry and chop fine.
Cool cooked potatoes for 5 minutes, then peel and mash smooth. Combine with chopped arugula, flour, salt, and egg to make a dough ball. Divide into 5 pieces. Roll each piece on a lightly floured surface into a log about �-inch thick. Cut each log into 1-inch pieces. (If freezing, place on a baking sheet and cover tightly with plastic; when frozen, transfer to zip-top bags.)
3. Bring 3 quarts lightly salted water to a boil. Add gnocchi and cook until they float. Drain.
In a large saute pan, heat olive oil over medium-high. Add cooked gnocchi; season with kosher salt and dash of pepper. When browned, turn and cook other side for 2 minutes. Add tomatoes, garlic, and vinegar; cook 2 minutes. Add water; cook 3 minutes. Toss in parsley and taste for salt and pepper.
On plates, top spinach and arugula with gnocchi and sauce; garnish with nuts and cheese.
PER SERVING: 260 cal, 36% fat cal, 11g fat, 2g sat fat, 35mg chol, 6g protein, 36g carb, 3g fiber, 326mg sodium
(taken from Delicious Living)
Pairs Well With
Making gnocchi sounds complicated, but it's actually fairly easy. They can be frozen for later use; just add a couple more minutes to the cooking time.