World of Gnocchi

· recipe ·

Greek Yogurt Gnocchi with Lemon and Arugula

Greek yogurt varies in thickness from brand to brand. A thick, plain yogurt gives this dough a more predictable starting point.

Greek Yogurt Gnocchi with Lemon and Arugula

Time and servings

Prep
90 min
Cook
20 min
Total
110 min
Servings
4

Nutrition per serving

Calories
about 560
Protein
26 g
Fat
22 g
Carbs
66 g
  1. Drain the Greek yogurt

    Drain the Greek yogurt

    Spoon the Greek yogurt into a fine-mesh strainer lined with a clean towel and drain it over a bowl for 30 minutes. Use the thick yogurt left in the strainer.

  2. Make the yogurt base

    Make the yogurt base

    Stir the egg yolk and 1/2 tsp3 g of the salt into the drained yogurt until evenly combined.

  3. Hydrate the yogurt dough

    Hydrate the yogurt dough

    Fold in the flour just until no dry pockets remain. Cover and rest the dough for 15 minutes; the dough should feel soft and cohesive, with no dry pockets.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

    Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →
  6. Prepare the lemon finish

    Prepare the lemon finish

    Thinly slice the garlic, finely grate the lemon zest, squeeze 2 tablespoons30 ml lemon juice, and finely grate the Parmesan.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.

  8. Build the lemon-garlic skillet

    Build the lemon-garlic skillet

    While the water heats, warm the olive oil over medium-low heat, add the garlic, and cook until fragrant. Add the lemon zest, lemon juice, and black pepper, then immediately lower the heat.

  9. Heat the cooking water and poach the gnocchi

    Poach the gnocchi

    Lower in the shaped gnocchi and lift them out as soon as they float, allowing excess water to drain.

  10. Greek Yogurt Gnocchi with Lemon and Arugula

    Wilt the arugula and finish

    Turn the hot gnocchi through the lemon oil, remove from direct heat, and fold in the arugula just until partly wilted. Finish with Parmesan.

More recipes