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Categories:
arugula eggs milk butter all-purpose soft wheat semolina balsamic vinegar honey olive oil cherry tomatoes
Viewed: 23 - Published at: 2 years agoIngredients
- 7 oz arugula
- 2 None eggs
- 1/2 cup milk
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 3 tbsp soft wheat semolina
- 1-2 tbsp balsamic vinegar
- 1/2 tsp honey
- 3 tbsp olive oil
- 3 oz cherry tomatoes, halved
Method
- To make the gnocchi dough, puree 2 oz arugula with the eggs and season to taste. Bring the milk and butter to a boil. Add the flour and stir until the mixture separates from the bottom of the pan. Add the semolina, stir well and remove the dough from the heat. Add the eggs, stir well and leave the mixture to cool.
- Mix the vinegar and honey, season to taste and mix in the oil. Using 2 tablespoons shape the dough into several small gnocchi. Cook them in batches for 8-10 mins in boiling salted water. Remove them and drain them on kitchen paper. Mix the remaining arugula, tomatoes and vinaigrette and serve the salad with the gnocchi on plates.
