Arugula Gnocchi over Fresh Greens

[suzanne sanders]

Gnocchi anyone?  My family loves it!    

I just came across this recipe this morning and I will be making it this weekend.  I have plenty of arugula and spinach growing in the gardens ( a rare breed spinach that I have been growing for the last 4 years and saving it seeds). 

 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.  

1 pound yukon gold potatoes, unpeeled

4 ounces fresh arugula

1 cup white flour ( white spelt would work to)

1/2 tsp. sea salt

1 egg

1/4 cup olive oil

3 garlic cloves, minced/or more is you are a garlic lover

1/2 cup julienned sun dried tomatoes

2 Tablespoons white balsamic vinegar

1 cup filtered or spring water

1 tablespoon chopped fresh parsley

6-8 ounces baby spinach and arugula

Shredded raw cheese for garnish

sea salt and pepper

Use organic ingredients

 

For those of you who eat gluten free, like my daughters, here is a recipe for gluten free gnocchi.  I would follow the recipe and then add your chopped arugula to it.  

http://thedomesticman.com/2012/10/23/gluten-free-potato-gnocchi/

1.  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.

2.  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 3/4 thick.  Cut each log into 1 inch pieces.  If you would like a pretty look, you can press a fork along one edge of the gnocchi.

(If freezing, place on a baking sheet and cover tightly with plastic, when froze, transfer to zip-top bags.) 

3.  Bring 3 quarts lightly salted water to a boil.  add gnocchi and cook until they float.  Drain

4.  In a large saute pan, heat olive oil over medium-high.  Add cooked gnocchi,  minced garlic season with sea  salt and 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.

5.  On plates, top spinach and arugula with gnocchi and sauce; garnish with shredded raw cheese.  

My rare spinach that I have been growing