Potato gnocchi served with cherry tomatoes, a fresh arugula-pumpkin seed pesto sauce, topped with shaved Parmesan.
2 lbs. russet potato, baked, peeled and riced
½ lb. yellow potato, peeled and riced
2 Tablespoons whole-milk ricotta
1 whole egg
3 egg yolks
1½ to 2 cups all-purpose flour
1 teaspoon salt
1 tiny pinch nutmeg
4 cups arugula
¼ cup pepita seeds
1 clove Garlic
¼ cup parmesan cheese
1 cup olive oil
Prep Time: 120min | Cook Time: 5min
Combine riced potato, salt and egg. Gradually add flour by rolling the potato/egg mixture over the flour on a cutting board.
Add only enough flour to form a soft dough that is no longer sticky and will hold form.
Roll out dowel-like pieces or long ropes about as big around as a marker. Cut into ¾-inch pieces and press lightly with back of fork to give ridges on one side. Cook gnocchi in boiling salted water for 2 to 3 minutes or until they float. Oil lightly and cool on sheet pan.
In food processor combine pepita seeds, garlic and cheese and process until finely ground. Add arugula a handful at a time, pulsing in olive oil as needed.
To serve: crisp gnocchi in sauté pan, add halved grape tomatoes, arugula and pesto. Plate and garnish with shaved parmesan.
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