When I made sweet potato gnocchi a couple weeks ago, I froze half the batch. I wanted to try something new with the second half, so I opted for this recipe from the great blog Not Eating Out in New York. Since the gnocchi were already made, it took me no time at all to throw this dinner together. It was incredibly delicious, and I liked it even better than the cider sauce I made the first time around. Of course, given this blog’s name, that should come as no surprise.
Sweet Potato Gnocchi with Arugula and Hazelnuts
from Not Eating Out in New York
1 pound of sweet potato gnocchi
1 large bunch arugula, coarsely chopped
about 1/3 cup hazelnuts, crushed or chopped
3-4 tablespoons extra-virgin olive oil
salt and pepper
freshly ground nutmeg (optional)
freshly grated parmesan (optional)
Heat a large, heavy-bottomed skillet and add the hazelnuts. Toast for about 2-3 minutes, shaking the pan frequently. R emove from the pan just as you begin to notice some sides of the nuts darkening. Transfer to a bowl or a cutting board to crush or chop.
Bring a large pot of salted water to a boil and cook the gnocchi.
Meanwhile, heat a large, heavy-bottomed pan with about half the olive olive and when it’s hot, add the arugula and a pinch of salt and pepper. Stir frequently for about 2 minutes, until the arugula is just wilted. Using a slotted spoon, transfer the finished gnocchi to the pan with the arugula, transfering some of the cooking water with you.
If you finish cooking the gnocchi before the arugula is ready, just drain it and reserve a bit of the water, and add in a few splashes as neccessary to keep things from sticking to the bottom of the pan. Season with more salt and pepper, and drizzle with the rest of the olive oil. Transfer to serving plates and top with the crushed hazelnuts. Finish with the optional garnish of grated nutmeg, or do what I did, and grate some parmesan on it. Serve immediately.