Arugula gnocchi Recipe
Recipe Ingredients for Arugula gnocchi
| Amount | Ingredient |
|---|---|
| 1 kg | Potatoes (mealy cooking) |
| Salt | |
| 1 bunch | G rocket approximately 125th 1 bunch |
| 50 g sorrel | 2nd Egg yolks: Size M |
| Nutmeg | |
| 350 grams | Flour |
| 100 grams | Butter |
| 100 grams | Grated pecorino |
Arugula gnocchi Recipe Directions
1st Wash potatoes. With the shell in salt water about 20 minutes to cook at all. Arugula and sorrel, wash and spin dry cleaning. Some leaves for decoration set aside, chop the rest very finely.
2nd Drain the potatoes, peel and press through the still hot potato masher. Egg yolks, salt, nutmeg, and herbs to the flour and knead until a smooth dough.
3rd In a large pot salted water to a boil. Potato dough into 6 portions and shape on a floured surface to easily finger-size rolls. Each 2-3 cm long pieces cut. Use a fork to press slightly flat. Gnocchi can be easily in boiling salted water for about 4 minutes in portions at all. When they float up, they are cooked. Drain removal, leave.
4th Brown butter. Gnocchi with melted butter and cheese. Garnish with the remaining herbs.
Side dish: green salad
Beverage Tip: Italian red wine, such as Valpolicella p>
