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🍽️ Potato Gnocchi with Arugula and Pecorino

541 kcal · 30 min · 4 servings

Potato Gnocchi with Arugula and Pecorino Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place the unpeeled potatoes in a pot with a small amount of salted water.
  3. 3. Cook the potatoes for about 25 minutes until they are tender.
  4. 4. Drain the water and let the potatoes steam dry for a moment.
  5. 5. Peel the potatoes as soon as they are cool enough to handle.
  6. 6. Press the potatoes through a potato ricer into a bowl.
  7. 7. Let the potato mixture cool down briefly.
  8. 8. Add flour, the egg yolk, and salt to the mixture.
  9. 9. Add a pinch of ground nutmeg.
  10. 10. Knead everything into a smooth dough.
  11. 11. Wash the arugula thoroughly.
  12. 12. Remove any woody or wilted leaves.
  13. 13. Cut off the thick stems.
  14. 14. Dry the arugula in a salad spinner.
  15. 15. Take half of the arugula and chop it finely.
  16. 16. Knead the chopped arugula into the potato mixture.
  17. 17. Shape the dough into finger-thick rolls.
  18. 18. Cut the rolls into equal-sized pieces.
  19. 19. Press a pattern into the gnocchi using the back of a fork.
  20. 20. Place the gnocchi side by side on a kitchen board.
  21. 21. Let the gnocchi rest for 15 minutes.
  22. 22. Bring plenty of salted water to a boil in a pot.
  23. 23. Reduce the heat to low.
  24. 24. Cook the gnocchi for 5 minutes.
  25. 25. Remove the gnocchi from the heat as soon as they float to the surface.
  26. 26. Let the gnocchi drain well.
  27. 27. Heat butter in a pan.
  28. 28. Add the gnocchi to the hot butter.
  29. 29. Toss the gnocchi until they are warm and lightly browned.
  30. 30. Plate the gnocchi.
  31. 31. Garnish with the remaining fresh arugula.
  32. 32. Sprinkle the dish with grated Pecorino cheese.

Nutrition per serving