Fried Arugula Dumplings
7,8 / 10
ready in 2 h. 5 min.
- 6 ½ cups floury potatoes
- 1 lemon (zest and juice)
- ⅛ cup olive oil
- 1 cup green Olives (drained)
- ⅔ cup all-purpose flour
- Nutmeg (freshly grated)
- 1 egg
- 2 cups Arugula (finely chopped, reserving 1 handful of whole leaves)
- all-purpose flour (for working the dough)
- 3 Tbsps clarified butter
- ¼ cup Parmesan
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Prick the potatoes all over with a fork, place on a baking tray and bake in the oven for around 1 hour until soft.
Meanwhile mix the lemon juice and a little zest with the olive oil and add the olives.
Remove the potatoes from the oven and leave to cool. When they are lukewarm, peel and press through a potato ricer. Spread the potato out over the work surface and sprinkle the flour, nutmeg and a little salt over. Add the egg and the chopped rocket and knead the mixture into a smooth dough.
Divide the dough into four portions and roll each portion out on a floured work surface into a long roll about the width of a finger. Cut each roll into pieces 2-3 cm long. Cook the gnocchi in batches in simmering salted water for 2-3 minutes until they rise to the surface. Remove from the pan with a slotted spoon and drain well.
Heat the butter in a pan and sear the gnocchi.
Arrange the gnocchi on plates and scatter over some rocket and the olives. Drizzle with the lemon-flavoured oil. Serve garnished with parmesan shavings.