Meatless Monday Gnocchi
For the gnocchi:
- 6 sweet potatoes
- 1 russet
- 1 egg
- 1 c. parmesan or similar cheese, grated
- all-purpose flour
- Roast the potatoes and cool until they can be handled. Remove the skins and press through a ricer. (I use the one that came with my Grandma's Kitchen-Aid. Old-schooler, but it works.) Mix the potatoes together and form a well in the center.
- Beat egg with cheese and spices. Add to potato mixture (pour into the well) and gently fold together using a rubber spatula.
- Generously flour a work surface, and your hands, and working with a handful of dough at a time, roll it into a rope and cut into bite-sized pieces.
- Roll with a fork to score.
- Place on a baking sheet lined with parchment or a silpat and freeze.
To prepare, boil 3 quarts of salted water in a large pot. Add the frozen gnocchi to the boiling water, and leave heat on high, uncovered. Gently stir occasionally. The gnocchi will rise to the surface as they cook. When all are on the surface, boil gently for a little longer (a minute or two at most). Drain.
For Meatless Monday Gnocchi:
- Sweet Potato Gnocchi
- 1 lb. arugula, washed and spun dry
- 2 cloves garlic, minced
- Heat olive oil in a 10-inch saute pan over medium-low heat. Saute garlic until it turns the color of straw, and sticks together. Add pecans, and saute lightly for a few minutes, until aromatic.
- Add the arugula in layers, salting each layer as you add.
- Stir together until arugula is tender (only a couple minutes).
- Drain as needed (sometimes will be quite watery, depending on the arugula, and may need to be pressed to remove excess liquid).
- Push arugula to the side, and add the cooked gnocchi over medium-high heat (augment oil if needed), stirring occasionally until lightly browned.
- Salt and pepper to taste. Serve immediately with grated cheese or a balsamic vinaigrette.