Spinach and Arugula Gnocchi
February 25, 2011 § 1 Comment
I spend an embarrassing amount of time reading food blogs. I actually have to actively force myself to pull away from reading them, or else nothing would get done in my life. From all the time I’ve spent reading them though, I’ve made some pretty excellent discoveries among the thousands that are out there. While I could highlight a dozen at least, this week a recipe from fresh365 not only caught my eye, but sent me rushing to the grocery to gather up all the items for the featured dish. fresh365 features vegetarian recipes, and while I am a vegetarian by no means, I appreciate veg blogs because they bring to light ingredients and meals I wouldn’t always naturally consider. And while we’re on the topic, I can’t help but mention another favorite veg blog- Dana Treat. More to come on that one soon.
But back to the gnocchi. Last night I tried my hand at Erin’s recipe and was delightedly impressed by the results. One thing to note, this dough is particularly sticky and requires liberally floured hands when forming each ball. I served mine along side sauteed spinach. My spinach concoction was one of those “use what you have in the fridge” moments, which can either go quite well or horribly. The results of my impromptu recipe were so good, it has officially changed the way in which I’ll make spinach in the future. All and all, a successful Thursday evening- made even better by the fact that I kicked off my weekend early and took Friday off. Hope everyone has a fabulous weekend!
Spinach and Arugula Gnocchi with Sauteed Spinach adapted from fresh365
1 1/4 cup packed spinach, chopped
1 1/4 cup packed arugula, chopped
1 tsp dried basil
3/4 cup ricotta
1 tsp grated/ minced garlic
1 cup plus 2 T flour
2 eggs, beaten
1 cup grated parm
1/4 tsp nutmeg
1 tsp salt
pepper to taste
Bring a small pot of water to a boil. Once boiling, drop in the spinach, turn off the heat, let sit for 2 minutes. After 2 minutes, drain spinach, let cool, and squeeze out as much water as possible.
In a medium size bowl, combine the ricotta, garlic, eggs, flour, parm, dried basil, nutmeg, salt, and pepper. Then stir in spinach and arugula. Liberally flour hands. Roll dough into one inch balls, place on large tray, set in fridge to firm up for 30 minutes.
Bring a large pot of water to a boil. Once boiling, drop half the gnocchi in, letting cook until the balls rise to the top of the water. Set aside first batch, cook second bath. Dress with extra virgin olive oil and extra parm. Note: first batch can be reheated in microwave quickly so all gnocchi is hot when served.
1 lb washed fresh spinach
1 T butter
1/2 tsp red pepper flakes
1/2 cup vegetable broth
Set a large sauce pan to medium low heat. Melt butter, then add in red pepper flakes and broth. Whisk together and let cook until slightly bubbling. Drop in spinach and toss with broth, then let rest so leaves can cook. Toss occasionally until all leaves are wilted, serve immediately.