I’ve been having a gnocchi craving lately. Making your own is a lot of fun. I just haven’t had the time to make it from scratch.I really like the sweet potato gnocchi that Whole Foods sells but I haven’t been there in a long time so I was happy to see that Trader Joe’s carried gnocchi, though it wasn’t sweet potato. This will do.
When planning out my menu I was wanting something hearty and warm but also quick to cook after coming home from work was key. So was staying on budget. The recipe I am going to share meets all of those. I had dinner on the table under 30 mins, faster than ordering out, and it uses limited ingredients.
Gnocchi with Arugula and Tomatoes
- 1 pound of gnocchi
- 1 tbsp Olive oil
- 2 15oz cans of diced tomatoes (I use organic with no salt)
- 4 oz of prosciutto (cut into pieces)
- 5 oz of Arugula ( I like to use leftovers from a larger bag in eggs, or on sandwiches or a salad with goat cheese)
- 3 cloves of garlic minced
- 1 tsp of basil
- 1 tsp of oregano
- salt and pepper to taste
- splash of red wine vinegar
- freshly grated parmesan for serving, or nutritional yeast for those who don’t do dairy.
- Bring a large pot of water to just a boil.
- In a sauce pan heat up olive oil. Add prosciutto and cook till just lightly brown. Add in garlic and stir for 1 min.
- Next add canned tomatoes and herbs. You can cook down till the liquid is cut by half or if you liked a little more sauce cook while you cook the gnocchi
- Add gnocchi to the boiling water. Give a light stir. When gnocchi comes to the top cook for two mins more. Drain.
- Add arugula to the sauce pan, cook until wilted, stirring. Taste, add salt and pepper as needed.
- Place gnocchi on a plate and top with sauce. Add fresh parmesan or nutritional yeast and enjoy.
I think this would make not only a great easy meal for after a day of work but if your busy this holiday season with shopping and all of that fun stuff you could whip this up quickly and not have the quilt of eating out or grabbing fast food.
Untill next time,
Blessings & Love,