Arugula Gnocchi over Fresh Greens


  • Servings: 6-8
  • 1 pound Yukon Gold potatoes, unpeeled
  • 4 ounces fresh arugula
  • 1 cup all-purpose flour
  • teaspoon salt
  • 1 egg
  • cup olive oil
  • cup julienned sun-dried tomatoes
  • 1 teaspoon chopped garlic
  • 2 tablespoons white balsamic vinegar
  • 1 cup water
  • 1 tablespoon chopped fresh parsley
  • 6-8 ounces baby spinach and arugula
  • Toasted pine nuts, for garnish Shaved Parmesan cheese, for garnish


Making Gnocchi Sounds Complicated, But It's Actually Fairly Easy. They Can Be Frozen For Later Use; Just Add A Couple More Minutes To The Cooking Time.

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