Ingredients
Method
- Wash the potatoes and place in a large pot. Cover with cold water and bring to a boil. Continue to boil until potatoes are tender and easily pierced with a fork, about 20-30 minutes. Remove from the water and allow to cool until they can be handled.
- Remove the skins from the potato and pass them through a ricer or press through a fine mesh sieve with a spatula so that there are no lumps. Add the egg yolk, salt and cassava flour and mix with a spatula until a shaggy dough forms. Use your hands to lightly knead the dough until it comes together and there are no dry spots but be careful not to overwork the dough. If the dough feels too dry, add water 1 teaspoon at a time. It should be soft and light, not sticky. Cover the dough with plastic wrap and allow to rest for 10-15 minutes.
- Lightly flour a surface with cassava flour and then divide the dough into 4 pieces. Roll the first piece into a long log, about ½ inch thick and then cut 1 inch pieces from the log. Lightly roll each piece to lengthen and smooth and then gently press one side with the tines of a fork to make indentations. Set aside on a tray while you continue shaping all of the dough. Allow the gnocchi to rest for 30 minutes and if you have more than you need to cook, transfer to the freezer to save for a later use.
- While the dough is resting, bring a large pot of salted water to a boil.
- Prepare the arugula pesto by adding the arugula, basil, garlic, olive oil, salt and pepper to a food processor and blend until a chunky sauce is formed.
- Once the water is boiling, add the rested gnocchi and boil for 3-4 minutes- until they float to the top. Remove from the water with a slotted spoon and place in a bowl. Spoon arugula pesto over the gnocchi and gently toss to combine.
- Transfer gnocchi to a plate and add a handful of fresh arugula to the top. Serve with protein of your choice.
