Arugula Semolina Gnocchi Recipe

Name: Arugula Semolina Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz arugula; 2 None eggs; 1/2 cup milk; 3 tbsp butter; 1/4 cup all-purpose flour; 3 tbsp soft wheat semolina; 1-2 tbsp balsamic vinegar; 1/2 tsp honey; 3 tbsp olive oil; 3 oz cherry tomatoes, halved

Servings: persons

1
To make the gnocchi dough, puree 2 oz arugula with the eggs and season to taste. Bring the milk and butter to a boil. Add the flour and stir until the mixture separates from the bottom of the pan. Add the semolina, stir well and remove the dough from the heat. Add the eggs, stir well and leave the mixture to cool.
2
Mix the vinegar and honey, season to taste and mix in the oil. Using 2 tablespoons shape the dough into several small gnocchi. Cook them in batches for 8-10 mins in boiling salted water. Remove them and drain them on kitchen paper. Mix the remaining arugula, tomatoes and vinaigrette and serve the salad with the gnocchi on plates.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 oz arugula, 2 None eggs, 1/2 cup milk, 3 tbsp butter, and more.

Yes, Arugula Semolina Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arugula Semolina Gnocchi

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