Herbed Gnocchi In Arugula Tomato Sauce

There are so many tasty and colorful variations of gnocchi, and I honestly like them all. My favorite kind though, the ones that I absolutely love, are still my good old potato gnocchi. They have the perfect texture, a wonderful taste, and they are so easy to make. Because I always like to give good old things a little new twist, I added lots of fresh herbs to the recipe this time. The result was as delicious as always, and maybe even a little bit more gorgeous.

Ingredients:

For gnocchi:

• 2 lb (900 g) red or Yukon Gold potatoes with skins
• 1 1/2 tsp Celtic sea salt
• 3 Tbsp extra virgin olive oil
• 1 1/4 cup (170 g) einkorn flour
• 1/2 cup minced, fresh herbs like parsley, basil, a little bit of thyme

• water for boiling, at least 6 quarts (6 liters)
• more einkorn flour for work surface
• more extra virgin olive oil for drizzling

For sauce:

• 1/2 cup (120 ml) extra virgin olive oil
• 6 large cloves garlic, sliced lengthwise
• 12.5 oz (350 g) tomatoes (about 3 medium size tomatoes), washed and diced
• 1 tsp maple syrup
• 1/2 – 3/4 tsp Celtic sea salt
• 1/2 tsp red pepper flakes (optional, and only if you like it hot!)
• 1 Tbsp fresh thyme leaves (or 1 tsp dried)
• 2 oz (60 g) baby arugula

To garnish:

• Italian herbs like thyme, basil, oregano

Preparation:

For the gnocchi: bring potatoes with sufficient water to a boil in a large pot, and cook for about 30 minutes until potatoes are soft.

While potatoes are cooking, make your sauce.

Preheat a large saucepan over medium heat. Add olive oil and immediately garlic slices. Fry them for about 2 minutes or until they have a very light golden color. Stir continuously. Be careful, because they burn easily.

Now add diced tomatoes, maple syrup, Celtic sea salt and, if you use them, red pepper flakes. If you use dried thyme instead of fresh, add it now. Fresh thyme goes in later.

Cook for about 5 minutes until tomatoes fall apart. Turn off heat and set aside.

Now tend to the gnocchi again. Drain cooking water from potatoes, and let them sit until their surface is dry and most of the steam is gone. Don’t let the potatoes cool down too much though. You can carefully peel them now, if you want. Use an insulated kitchen glove or kitchen towel to protect your hands. Don’t burn yourself! I don’t peel my potatoes, but that’s your choice.

Thoroughly mash potatoes with a potato masher until all the lumps are gone. If you have a potato ricer, even better. Use that. Add Celtic sea salt and olive oil, then mash a little more until well combined.

Fill a large pot halfway with water and bring to a boil.

For the next step make sure the potatoes are not hot to the touch anymore. Use your hands to knead in minced herbs and then the flower.

The result should be a soft but not too sticky dough.

Dust your work surface with flour. Work in several batches to roll the dough into about 3/4 inch (2 cm) thick ropes. Just imagine the width of a wine cork 😉 . Now cut the ropes into generous 1 inch (3 cm) pieces.

Use a fork to give them their typical gnocchi pattern.

By now the water for your gnocchi should be boiling. Divide them into at least 2 batches which you cook separately. Each batch will be done in less than 3 minutes. Once the gnocchi come up to the surface, cook them for 1 more minute, then use a slotted spoon to transfer them to a bowl. A drizzle of olive oil will keep them from sticking together while you make the next batch.

When you’re done with the gnocchi, it’s time to heat up your sauce over medium heat. Season to taste, if necessary. Once it bubbles, stir in arugula with fresh thyme ….

….. and cook until arugula is wilted. It only takes a few minutes. Don’t overcook!

Add gnocchi to the sauce, bring back to heat, …….

….. and serve immediately. Enjoy!

Notes:

• If you like your gnocchi crispy, just pan-fry them in olive oil before adding to the sauce.
• Vegan Parmesan would be a great topping. You can find the recipe for cashew Parmesan here.