Gnocchi w/ Brie, Figs, and Arugula.
- Prep Time 0:10
- Cook Time 0:25
- Estimated Cost $15.50
- 17 Comments
This dish is mac and cheese’s sexy older sister. Not slutty sister, mind you. This dish takes the wholesome creaminess of macaroni and cheese serves it up with the sophisticated flavors of sweet fig and peppery arugula. So take a hint from your dinner and serve it with an equally sexy and sophisticated Mionetto prosecco.
- 1 16-oz package potato gnocchi $3
- 4 oz. brie, including rind, pulled into 1" pieces $6
- 10 dried figs, stems removed, cut into fourths $4
- 1/4 cup milk $1.50
- 3 cups baby arugula, rinsed and dried $1
- 2 tbsp olive oil Pantry
- 3 tbsp balsamic vinegar Pantry
- salt and pepper to taste Pantry
Recipe Serves 2
- Preheat oven to 400 degrees F.
- Cook gnocchi in salted water according to directions. Drain and return to pot and reduce heat to low.
- Pour milk over the gnocchi and stir well. Add the brie slowly, stirring gently to encourage melting. Add figs, salt and pepper, and use a spatula to scrape the entire mixture into a small casserole dish or an 8" pie pan. Bake for 10-12 minutes or until bubbly.
- While the gnocchi bakes, toss the arugula with the olive oil and balsamic. To serve, place a serving of the hot gnocchi on a plate topped with the arugula and additional fresh cracked pepper.