Make your own dang gnocchi. For real.
On the always-awesome Fresh 365 Online, I spotted this little recipe that originally came from GoodFood. It was lovely and colorful: with greens and more greens, this gorgeous gnocchi which can only described as rustic (a word that is music to my culinarily-leaning ears!) seemed already within my reach as soon as I laid eyes on it.
And, within a few days, this Ricotta, Spinach and Arugula Gnocchi was all mine.
It’s easy. Almost silly-easy, you know? You boil some spinach so it’s soft. Grate up a bunch of Parmesan, chop up some garlic, and just mix it all with some flour and eggs and salt, pepper and arugula and Ka-Bow (Batman Style!) I had gnocchi mix. Then you roll it into 1-inch balls, boil them, and suddenly said gnocchi mix is actual, real-life Italian dumplings (but somehow saying ‘gnocchi’ is just so much sexier than ‘dumplings’). They are dimply and light, especially when served upon a bed of arugula, simply dressed in lemon juice and olive oil and salt and pepper.
They’re especially most-awesome when shared with your best friend while catching up on a Sunday night over a glass of wine and four episodes in a row of United States of Tara.
My prior attempt at a sweet potato gnocchi this past fall (which culminated in utter FAIL) has already been forgotten and these gnocchi have kindly forgiven me my past mistakes. Thanks guys!