Arugula and Spinach Gnocchi

arugula spinach gnocchiBetween last week’s spinach and this week’s arugula, courtesy of the Greensgrow CSA, a half pound of Champ’s tomatoes (Gold Nugget), and some POD oregano, a pretty wonderful gnocchi landed on the table this week.

You’ll want to blanch the spinach and arugula the night before you plan on making this meal. Gnocchi inspired by Marc Vetri, courtesy of il viaggio di vetri.

Arugula and Spinach Gnocchi with Marinated Tomatoes, serves 2

Ingredients for Gnocchi:
1/2 lb. spinach
1/2 lb. arugula
1/2 egg (be creative, strain off half the whites and half the yolk and you’re good to go)
1/4 c. flour, plus more for dusting
1/4 c. grated parmesan cheese, plus more for topping
1/4 c. bread crumbs
pepper to taste

  1. The night before serving, bring a large pot of salted water to boil, add the spinach and blanch for 2 minutes. Add the arugula to the pot and blanch for an additional 1-2 minutes.
  2. Drain the spinach and arugula and dump it into an ice water bath. The shocking will preserve the super green color.
  3. Once the greens have cooled, drain them again and then process them in a food processor or blender for 3-4 minutes until very, very smooth. You can add a couple tablespoons of the blanching liquid if you need to. The consistency should be pretty mushy — like a wet batter.
  4. Place the spinach and gnocchi puree in a strainer and set over a bowl. Refrigerate overnight to drain off the excess moisture. This step is annoying, but critical — if you don’t you’ll have heavy spinach and arugula bombs rather than pillowy gnocchi.
  5. The next day, when you’re ready to make the gnocchi, bring a large pot of salted water to a boil.
  6. Place the spinach and arugula batter in large bowl and add the egg, flour, breadcrumbs, cheese, and pepper. Mix well, your hands are your best tool.
  7. Scoop the mixture into a sandwich bag, seal, and snip off a bottom corner edge of the bag. (Unless, of course, you have a pastry bag handy).
  8. Squeeze out little gnocchi-to-bes that are about 3/4″ in diameter onto a well-floured surface. Gently roll the balls around the flour until they’re evenly dusted.
  9. Drop the balls into the boiling water and cook for about 2 minutes.
  10. Scoop them out and cover with the marinated tomatoes (see below).

Ingredients for Tomatoes:
8 oz. cherry tomatoes, halved
a generous splash of balsamic vinegar
1 tbs. olive oil
1 tbs. chopped fresh oregano
pepper to taste

  1. Combine ingredients and allow to marinate for 3-6 hours.
  2. Top gnocchi with tomato mixture.
  3. Pour a glass of wine. Eat.


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