Arugula Curd Gnocchi

For the arugula curd gnocchi, rinse the arugula with cold water and spin dry. Drain the curd in a sieve and squeeze with the back of a spoon.

Heat butter in a pan and saute the arugula (set aside a few arugula leaves). Let cool, then puree with a hand blender or chop very finely. Mix well with curd cheese, flour, semolina, eggs, yolks, salt, pepper and a pinch of nutmeg. Cover and let rest for 15 minutes.

Bring plenty of salted water to a boil in a pot. Form dumplings from the curd mixture with two tablespoons and slide into the boiling water. Simmer until the dumplings rise to the surface. Lift out with a perforated ladle and let drain.

Heat butter in a frying pan and sauté the remaining arugula. Add the gnocchi and toss to coat.

Serve the arugula and curd dumplings hot.

Preparation Tip:

Serve the arugula and curd gnocchi with fillet of pike-perch or salmon.

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