Homemade “Green” Gnocchi

I had a ton of arugula from a farm harvest that would take forever to finish if eaten as part of salad. I decided to make gnocchi with them. 🙂 You can imagine achieving same results with spinach.

Ingredients:

To make arugula puree
4-5 cups of fresh arugula leaves
1/2-3/4 cups of assorted nuts (I used walnuts, cashew and some almonds)
Olive oil
Salt and pepper

To make gnocchi
1 cup of arugula puree
1 egg
6 medium-sized potatoes (about 3 lbs)
Salt
1-3 cups of flour (depending on how wet the puree is, how big the eggs and the potatoes are, you need to add flour slowly and stop whenever the dough reach desired consistency)

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In a food processor, mix all the ingredients in the first part and blend until the mixture becomes puree. Scope out the puree and set aside. In a large pot, boil the potatoes in the pot for about 1 hour or more until the potatoes are soft enough to be easily mashed. Bring the cooked potatoes under icy cold water and peal the skins off. Note that you need to do this very fast and the potatoes still need to be warm when being formed into a dough. Use a towel help peel the skins. Add back the arugula puree and mix the mashed potatoes and the arugula puree well. In the food processor, mash the mixture until there is no visible potato lumps. Let the mixer cool in the food processor for about 20 min. The mixer should present a gooey consistency. In a bowl, beat the egg until the white and the yolk mix together.

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Transfer the potato puree mixture and the beaten egg and salt all to one large bowl for kneading. Add 1/2 cup of flour first and 1/4 cup in increment or preferably a pinch if you are patient. Knead the dough until it reaches the consistency where it is moist but not sticky, and somewhat dry. Knead gently after a ball is formed for a couple more minutes.

Cut the dough into a few smaller pieces and roll each piece out into a snake-shaped long tube. The tube should be about the thickness of your thumb. Use a knife to cut every 1/2 or 3/4 inch and dust with flour when putting away. If you want to curl the gnocchi, use a fork but otherwise they are great just the way they are right now. Put the made gnocchi in a freezer and freeze over night before ready to use. If you plan on eating them later, place them in a bag and keep them frozen. They will last at least a couple weeks in the freezer.

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They were fantastic, especially the color! Paired with homemade pork bolognese sauce, they will be the bomb! Thanks for checking in.

Honey Maple Almond Butter

If we piece all the information together, husband has an addiction to nut butter, I recently got a new model of food processor with higher power, the almond butter has been ridiculously expensive – the conclusion: I decide to make my own almond butter or nut butter from now on, lol.

Ingredients:
1.5 lbs of organic raw almonds (just how much I had at hand)
1/2 tbsp of honey
1/2 tbsp of maple syrup
1 tbsp of olive oil, optional
salt and pepper

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In a food processor (mine has about 720 watt in power) with its medal S-shaped blade on, combine the almonds, honey and maple syrup and add salt and pepper to taste. Turn the food processor on and let go for about 30-35 min or until reach desired consistency. Add olive oil occasionally, especially towards the end, to help the consistency of the texture. Open up every couple minutes and use a spatula to move the mixture that got stuck on the wall down to the blade. Feel free to use more olive oil, honey or maple syrup to your liking depending on the sweetness and the texture you prefer. Easy as that!

To change up the flavor, try adding cinnamon, nutmeg, raisins, chocolate, or I am thinking of putting in some cayenne, red chili, or jalapeño next time to experiment a bit.

Tips: if you roast the almonds beforehand for a while and let out the nutty oil somewhat, it will shorten the time needed to in the food processor or a lower-power food processor will do since it does not need to work as hard.

Husband gave two thumbs up after trying and has been all over this jar of goodness! 🙂