we want to introduce a recipe to you that does not only look but also tastes exciting! you can use fresh and beautiful veggies to prepare this tasty version of a microgreens-topped gnocchi plate. we’ll introduce you to a recipe version with radish, but you can add any veggies you’d like as your gnocchi topping!
2 people, 1 hour
for the gnocchi you need:
1 pound potatoes
1 cup flour
1/2 teaspoon salt
1 medium egg
for the sauce you need:
4 handful of arugula microgreens
4 tablespoons olive oil
1 teaspoon salt
1-2 cloves of garlic
step one: for the gnocchi, you need to cook the potatoes first. put them into a large pot and boil until tender, remove them from the pot and let cool down a bit to remove the skin more easily. then you can pass through a potato ricer or grind them by hand.
step two: mix together the flour and salt and place on a flat surface. now you can form a well in the middle and add the egg and potatoes and mix everything together. after a few seconds you will get a nice and soft dough. on a lightly floured surface, cut small amount of dough and form ropes that you cut into smaller pieces, maybe an inch per piece. once your done with the gnocchi pieces, sprinkle them with a little bit of flour so they don’t stick together. Let them rest for 20 minutes before cooking.
step three: boil salted water in a large pot and let the gnocchi cook until they float at the top. they will be perfectly tender and a bit gooey inside. just how we like them.
step four: now you can prepare the sauce, which will be a quick and easy one. on that recipe you rather focus on the gnocchi which are the highlights of that dish. for the sauce, you simple take 4 handfuls of microgreens, the olive oil, salt and the garlic and add everything into a blender. blend for a couple of seconds until the sauce is creamy. that’s it, you’re ready to serve!