Potato gnocchi with tomato and arugula


by: 123Chef

You couldn’t ask for a better combination of vegetables to serve to your family and guests. Traditional gnocchi is usually made from potatoes but can be made with ricotta or bread crumbs. They can be homemade, bought frozen or purchased fresh sealed in a vacuum package.


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serves: 4

1/2 recipe quantity of potato gnocchi dough

4 tablespoons extra virgin olive oil

2 cloves garlic (chopped)

16 cherry tomatoes (halved)

2 tablespoons Tomato sauce

2 handfuls of arugula (coarsely chopped into large pieces)

2 tablespoons freshly grated Parmesan (plus a few shavings for garnish) (optional)

salt and pepper

Nutrition Facts
Potato gnocchi with tomato and arugula

Servings Per Recipe: 4

Amount per Serving

Calories: 737

  • Total Fat: 16 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 2.8 mg
  • Sodium: 155.1 mg
  • Total Carbs: 138.9 g
  •     Dietary Fiber: 14.6 g
  •     Sugars: 18.7 g
  • Protein: 15.8 g

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1.  Make the potato gnocchi. In a sauté pan, heat the oil, then add the garlic and cook gently, without allowing to colon for a minute or so. Add the cherry tomatoes and cook gently with the garlic for a couple of minutes, then season. Add the tomato sauce and cook for another couple of minutes, until the tomatoes squash into the sauce.

2.  Bring a large pan cf water to a boil, salt it and put in the gnocchi. Keep stirring until they rise to the surface (a minute or so), then lift cut carefully with a slotted spoon or a skimmer and put them into the sauce.

3.  Add the chopped arugula and Parmesan, toss the gnocchi in the sauce very briefly to coat, adding a little of the cooking water if you think the sauce needs loosening — but don't leave the gnocchi on the heat for longer than a minute, or they will start to break up.

4.  Serve with a few shavings of Parmesan ever the top if you like.

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