Serves 6-8 / Making gnocchi sounds complicated, but it's actually fairly easy. They can be frozen for later use; just add a couple more minutes to the cooking time.
1 pound Yukon Gold potatoes, unpeeled 4 ounces fresh arugula 1 cup all-purpose flour ½ teaspoon salt 1 egg ¼ cup olive oil ½ cup julienned sun-dried tomatoes 1 teaspoon chopped garlic 2 tablespoons white balsamic vinegar 1 cup water 1 tablespoon chopped fresh parsley 6-8 ounces baby spinach and arugula Toasted pine nuts, for garnish Shaved Parmesan cheese, for garnish
In a large pot, cover potatoes with water. Bring to a boil; reduce heat and simmer until soft, 40 minutes. Meanwhile, add arugula to another pot of boiling water for 10 seconds. Drain; run under cold water. Pat dry and chop fine.
Cool cooked potatoes for 5 minutes, then peel and mash smooth. Combine with chopped arugula, flour, salt, and egg to make a dough ball. Divide into 5 pieces. Roll each piece on a lightly floured surface into a log about ¾-inch thick. Cut each log into 1-inch pieces. (If freezing, place on a baking sheet and cover tightly with plastic; when frozen, transfer to zip-top bags.)
Bring 3 quarts lightly salted water to a boil. Add gnocchi and cook until they float. Drain.
In a large sauté pan, heat olive oil over medium-high. Add cooked gnocchi; season with kosher salt and dash of pepper. When browned, turn and cook other side for 2 minutes. Add tomatoes, garlic, and vinegar; cook 2 minutes. Add water; cook 3 minutes. Toss in parsley and taste for salt and pepper.
On plates, top spinach and arugula with gnocchi and sauce; garnish with nuts and cheese.