🍽️ Crispy Herb Gnocchi with Arugula

Name: Crispy Herb Gnocchi with Arugula
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg floury potatoes; 3 sprigs parsley; 4 sprigs chervil; 20 g watercress; 2 tbsp olive oil; 1 egg; 200 g flour; salt; nutmeg (freshly grated); flour (for the work surface); 80 g arugula; 30 g butter; pepper; 50 g freshly grated parmesan

543 kcal · 30 min · 4 servings

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Ingredients

1 kg floury potatoes
3 sprigs parsley
4 sprigs chervil
20 g watercress
2 tbsp olive oil
1 egg
200 g flour
salt
nutmeg (freshly grated)
flour (for the work surface)
80 g arugula
30 g butter
pepper
50 g freshly grated parmesan

Instructions

1. Wash the potatoes thoroughly.
2. Place the potatoes in a large pot with a steamer insert.
3. Steam the potatoes for about 30 minutes until they are cooked through.
4. Rinse the herbs under running water.
5. Shake the herbs dry.
6. Pick the leaves off the stems.
7. Puree the herbs finely together with the oil.
8. Peel the cooked potatoes.
9. Press the potatoes through a potato ricer.
10. Let the potatoes steam briefly to cool down.
11. Add the egg and the herb oil to the potatoes.
12. Add a little flour.
13. Season the mixture with salt and nutmeg.
14. Knead everything into a smooth dough.
15. Adjust the amount of flour if the dough is too sticky.
16. Ensure the dough is easy to shape and does not stick strongly to your hands.
17. Dust the work surface with flour.
18. Shape the dough into finger-thick rolls.
19. Cut the rolls into pieces about 1.5 cm wide.
20. Roll the gnocchi over the back of a fork.
21. Cover the gnocchi with a kitchen towel.
22. Let the gnocchi rest for about 10 minutes.
23. Bring water to a boil and add salt.
24. Add the gnocchi to the boiling salted water.
25. Cook the gnocchi for 3 to 5 minutes.
26. Rinse the arugula under running water.
27. Remove thick stems or damaged leaves from the arugula.
28. Shake the arugula dry.
29. Place the arugula on the plates.
30. Heat a pan.
31. Add the butter to the hot pan.
32. Let the butter melt.
33. Lift the gnocchi out of the water with a slotted spoon.
34. Toss the gnocchi in the melted butter.
35. Season the gnocchi lightly with salt and pepper.
36. Place the gnocchi on the bed of arugula.
37. Sprinkle the finished gnocchi with Parmesan.
38. Serve the dish immediately.

Nutrition per serving

kcal: 543
Protein: 17 g · Fett/Fat: 17 g · Carbs: 79 g