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Ingredients

• 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

Description

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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