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.

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