POTATO GNOCCHI WITH ARUGULA PESTO AND PRAWNS

The freshness of arugula is very inviting in the heat of the Italian summer. This is, of course, a variation of the famous “pesto” par excellence”. Arugula is a great source of flavonoids that are believed to have antioxidant properties. It’s also an excellent source of vitamin K, B and a very good source of iron, magnesium and vitamin A. Not only it shares the beneficial effects on the health of other cruciferous vegetables, but it is also a very rustic plant that does not need too much water, and it is ideal for the ones who have no too much time to dedicate to their garden.

The choice of potato gnocchi implies a lower quantity of calories due to the nutritional qualities of potato. I always prefer, if possible, to make potato gnocchi myself (see recipe).

The Latins considered this plant as a powerful aphrodisiac, probably because of its peppery flavor, typical above all of the wild variety.

POTATO GNOCCHI WITH ARUGULA PESTO AND PRAWNS

  • 3,5 pounds fresh potato gnocchi
  • 18 prawns

For pesto

  • 1 garlic clove, minced
  • ½ cup (2 oz./60 g) pine nuts ((it can be replaced by same quantity of walnut pieces))
  • 3 cups (3 oz./90 g) arugula leaves coarsest chopped
  • ½ cup (2 oz./60 g) freshly grated Parmesan cheese
  • ¼ cup (1 oz./30 g) freshly grated Pecorino cheese
  • ½ cup (4 fl. Oz./125 ml) extra-virgin olive oil
  • Sea salt for seasoning
  1. In a small food processor, combine the garlic and pine nuts or walnuts. Blend until it is a soft paste and then add arugula in small batches, and the olive oil, spoon by spoon. Blend each time until there is room to add a little more arugula and oil. Once all the arugula and oil is added, blend thoroughly until smooth, stopping to scrape down the sides of the bowl as needed. Add the cheeses, pulse to blend. Taste and adjust the seasonings.
  2. Transfer pesto to a serving bowl or platter.Cook gnocchi – in a large pot of boiling salted water, stirring occasionally with a wooden spoon, and add prawns 30 seconds before pasta is “al dente”.

    Take ½ cup pasta cooking liquid, and add to pesto, stirring carefully. Transfer gnocchi and prawns in the bowl with pesto and stir vigorously. Serve immediately.

 



POTATO GNOCCHI, A GIFT FROM AMERICAS

Potato gnocchi recipe is relatively recent in the Italian tradition, compared to the other ones.

Gnocchi is spread in all regions of Italy, and with all possible ingredients, depending on where it comes from: flour, corn, semolina, bread, chestnut flour, ricotta, or vegetables – from squash to spinach to classic potato.

The potato was discovered by chance by the conquistadores of Spain, who rode over the tubers in pursuit of the Inca leader, Atahualpa, and his riches. They almost literally “stumbled upon” this precious tuber in the first decades of 15th century.

The story of the conquest by the humble potato of the rest of the world was slow and full of misunderstandings, particularly in Italy. Imported from Spain, it appeared in botanical gardens of Padua and Verona as a scientific “curiosity” in 1591 and 1608. In 1565, King Philip II had gifted the Vatican court with some sample of tubers which were mistaken for truffles, and of course, used improperly. This episode and some other related to food poisoning (potatoes can develop toxicity in certain conditions), prevented a fast growth of its popularity.

While other countries realized the nutritious potential and resiliency in conditions often hostile to the cultivation of cereals, in Italy, the extensive cultivation of potatoes appeared only in the second half of the 19th century.  Probably the political divisions of Italy in so many small kingdoms prevented modern agricultural development.

POTATO GNOCCHI

  • 2,5 pounds (1 kg) white, russet or other starchy potatoes, steamed and peeled
  • 1 + 1/4 cups (300 gr.) “00” flour, plus more as needed
  • 1 large egg
  1. Push the potatoes (while still tepid/warm) through a food mill or potato ricer, onto a lightly floured work surface. In case the potatoes are too humid (moist) bake them for 5 minutes in the oven, before mashing them.
  2. Gather the potatoes into a mound and make a well in the center. Sprinkle ¾ of the flour into the well and add in the egg. Mix the ingredients by hand until a soft dough forms. If necessary, add more flour, a little at a time, until the dough has a smooth, evenly moistened consistency.
  3. Lightly flour your work surface and divide the dough into at least eight portions. Roll the portions into 1-inch-thick ropes and cut the ropes into 1-inch pieces. Roll the gnocchi over a fork to shape them, if desired.
  4. Bring a large pot of salted water to a boil. Add the gnocchi and stir a few times with a wooden spoon to submerge and separate them. Cook at a gentle boil until the gnocchi are tender and just beginning to float, about 2 to 3 minutes. Drain the gnocchi and serve with the sauce.

Gnocchi must be eaten within 2 hours from their preparation or frozen on a paper tray covered by parchment lightly sprinkled with flour. They must be carefully separated so that they do not stick together. After 3-4 hours they can be put in a bag. NEVER THAW frozen pasta, just boil it as it is, just add 2-3 minutes to the cooking time.