The 29th of every month in Uruguay is officially Dia de Noquis, or Gnocchi Day. Intended to be a cheap meal for the last day of the month when money ran thin, it quickly became a favorite for any day of the month. Early Italian influences in the country introduced this classic potato pasta, and Uruguayans quickly assimilated it into their cuisine. Potatoes boast fiber, protein, and an array of vitamins, minerals, and phytonutrients, which support heart health, keep cholesterol in check, and help reduce inflammation in the body. Tossing the cooked gnocchi with sweet tomatoes and peppery arugula brightens this dish and makes for a balanced, healthy, and delicious meal, any day of the month.
Total Time: 45 minutes
- 2 baking potatoes (roughly 2 pounds)
- 2 large egg yolks
- 1 pinch salt
- ½ cup all-purpose flour
- 1 tablespoon olive oil or grass-fed butter
- 1 small handful cherry or grape tomatoes, halved
- 2 tablespoons Parmesan cheese
- 1 small handful arugula
- Salt and pepper to taste
- To make the gnocchi, preheat your oven to 400 degrees, and bake the potatoes for 1 hour until fork-tender. Halve the potatoes, and scoop out the flesh. Press through a ricer, and transfer to a mixing bowl. Using a fork, mix in the egg yolks until combined with the potatoes. Next, slowly add the flour and salt, working the mix into a dough. Kneed the dough gently, cut it into 4 equal pieces, than roll each piece into ¾ inch thick ropes. Cut along each rope, making ¾ inch gnocchi. Transfer to a baking sheet.
- Bring a pot of water to a roaring boil, and add a pinch of salt. Cook the gnocchi for 2-4 minutes. You’ll know they’re done when they rise to the top of the pot.
- Heat a skillet over medium heat, and add the olive oil and tomatoes. Strain out the cooked gnocchi, and add to the skillet. Add the cheese, and toss to combine. Off the heat, add the arugula, and let the residual heat wilt it. Season to taste with salt and pepper, and enjoy!