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Arugula-Potato Gnocchi

Once you've mastered our base gnocchi recipe and know how to make gnocchi by hand, try out this variation. Simply swap out some of the potatoes for sautéed arugula for a peppery, vegetal note. Toss in a brown butter sauce and finish with Parmesan and you have a true Italian feast.

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Ingredients

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Test Kitchen Tips

If arugula is too bitter for you, swap it out for a milder, tender green, like spinach.

BROWN BUTTER SAUCE: Melt 8 Tbsp. unsalted butter in a skillet over medium heat, swirling, until it smells nutty and brown flecks appear. Off heat, add a squeeze of lemon juice and salt to taste; cover sauce to keep warm.

Instructions

Cook arugula in 1 Tbsp. oil in a sauté pan over medium heat until wilted and liquid starts to release, 8 minutes. Let arugula cool slightly, wrap in paper towels, and squeeze out as much liquid as possible.

Purée arugula in a food processor, 2 minutes; press between paper towels until it weighs 3 oz.

Prepare gnocchi according to recipe directions up through scooping flesh from potatoes.

Press 17 oz. potatoes through a ricer fitted with the finest disk onto a clean work surface; sprinkle dried arugula evenly over potatoes. Continue preparing, cooking, and tossing gnocchi with Brown Butter Sauce according to recipe directions in the Test Kitchen Tips.

Nutritional Facts

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