The Lightest, Most Delicate Gnocchi

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt offers creaminess with fewer calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can replace eggs in binding.

Heat 3/4 cup of water in a saucepan.

Add 4 tablespoons of unsalted butter and 3/4 teaspoon of table salt to the water.

Bring to a simmer.

Add 3/4 cup of all-purpose flour and stir until thick and mixed.

Cook on low heat for about 2 minutes until shiny.

Transfer the mixture to a food processor.

Add 2 ounces of Gruyere cheese and 1/8 teaspoon of black pepper, blend until combined.

Add 3 eggs to the mixture and blend until sticky.

Prepare a pastry bag fitted with a 1/2 inch tip and fill with the choux paste.

Bring 4 quarts of water to a boil, then reduce to a simmer without salt.

Pipe the gnocchi into the water, cutting into 3/4 inch lengths.

Cook gnocchi until they float, about 2 minutes, then transfer to a greased baking sheet.

Melt 3 tablespoons of unsalted butter in a skillet over medium heat.

Add the gnocchi in one layer and sauté for about 6 minutes, stirring occasionally until browned and puffed.

Add 2 more tablespoons of unsalted butter, 20 quartered cherry tomatoes, 20 Kalamata olives, 2 teaspoons of minced fresh thyme, and 1/4 teaspoon of table salt to the skillet.

Cook until tomatoes soften, about 2 minutes.

Stir in 2 teaspoons of freshly squeezed lemon juice and return the gnocchi to the skillet.

Toss gently until glazed, then add 1 1/2 ounces of baby arugula and stir until wilted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens