This is one of my favorite go-to recipes for the summer.
Perfect, light and zesty little pillows of heaven!
This gnocchi are wonderful on their own as a main dish, or as a yummy side. They pair beautifully with grilled chicken {like the one seen here}.
Unlike potato gnocchi – which I also love- this version is much lighter, thus perfect for this time of the year! The addition of arugula provides beautiful color, peppery flavor, and also increases this pasta’s nutritional value. I really hope you are adventurous enough to try this recipe, it will become a favorite!
Arugula & Ricotta Gnocchi
~Recipe adapted from Louis-François Marcotte1
The Dough: Yields 4 servings
| Ingredients | Instructions |
| The Dough: 1 1/2 c ricotta 1 garlic cloves, crushed 3 c arugula 6 tblsp parmigiano-reggiano 4 tblsp olive oil salt & pepper 1 egg 2 c. flour – For serving: zest of 1 lemon olive oil parmesan arugula ricotta |
In a food processor add the first six ingredients, and process until you have a homogeneous mixture. Add the egg and pulse until well combined. Transfer into a bowl, with a spatula incorporate the flour until just combined {this technique ensures the fluffy texture of the gnocchi}. Generously flour your work surface, transfer the dough and form a ball- the dough will be soft don’t worry {do not over-work the dough as this might toughen the texture}. Divide the ball into four smaller sections. Roll out each section into a thin log, about 1 cm (abt 1/2 in) diameter, and with a knife cut into desired length. -Cook the gnocchi in salted boiling water. They will be cooked through once they float. |
Before serving, heat a pan with 1 tblsp of olive oil and 1/2 tblsp of butter over medium heat. Add the gnocchi and heat them until they have a slightly golden crust {this is optional}. Arrange gnocchi in a serving dish, drizzle olive oil, lemon zest, and decorate with more arugula, ricotta and parmesan. Taste and season with salt and pepper!
Enjoy & thanks for reading!
Kitchen Nani 