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Spring Vegetable Gnocchi

Ingredients

For the Gnocchi

  • 1 1/2 pounds baking potatoes 2 large Idaho russets
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon fresh grated nutmeg
  • 2 egg yolks beaten
  • 3/4 cup flour plus more for dusting
  • 1 cup grated parmesan cheese

For the Sauce

  • 1 tablespoon olive oil
  • 1 leek white parts only, thinly sliced
  • 6 ounces baby brown mushrooms quartered
  • 3 cloves garlic minced
  • 2 cups half and half
  • 1 pound skinny asparagus trimmed and cut in 1-inch lengths
  • 3/4 cup petite green peas
  • 1 teaspoon lemon zest
  • 1/4 cup basil thinly sliced
  • Kosher salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 400 degrees F. Scrub the potatoes and poke all over with a fork then place on a baking sheet lined with foil and bake for about 1 hour and 15 minutes or until potatoes are fork tender. Slice the potatoes in half lengthwise until cool enough to handle.
  2. Scoop out the potato flesh with a spoon and press the flesh through a ricer. Measure 3 cups of potatoes into a pile onto a work surface. Sprinkle the potatoes with kosher salt, nutmeg and drizzle the egg yolks. Dust with 1/2 cup flour. Using a bench scraper, gently fold the flour into the potatoes and egg yolks.
  3. Dust the dough with the remaining 1/4 cup flour and the parmesan cheese. Lift, fold and press with the scraper until most of the flour and cheese is mixed in. Press the dough into a ball. Scrape the work surface clean with the bench scraper and then dust with more four.
  4. Fold and knead the dough with your hands on the work surface for two turns.
  5. Layer a baking sheet with parchment paper and sprinkle with flour. Quarter the dough and then roll 1/4 of the of the dough into a 3/4 inch wide rope. Cut into 1-inch pieces with the bench scraper and place on the baking sheet. Repeat with the remaining dough. Place the dough in the refrigerator until ready to cook.
  6. Meanwhile, heat olive oil in a large skillet over medium high heat. Add leeks and mushrooms and cook for 4 minutes, stirring occasionally. Add garlic and cook for 1 minute then add half and half and cook for 5 minutes or until sauce has reduced by half. Turn heat to low and mix in parmesan cheese, peas, lemon zest and season with kosher salt and freshly ground pepper. Cook for an additional minute or until cheese is melted and peas are heated through.
  7. Bring a large stockpot of water to a boil. Salt the water for flavor. Cook the gnocchi in the gently boiling water just until they float to the surface, about 1 1/2 minutes. Using a slotted spoon, transfer the gnocchi to the skillet with the sauce. Add the asparagus to the hot water, cook for 3 minutes then transfer to gnocchi with slotted spoon, add the basil and gently fold to coat. Season to taste with more salt and pepper and garnish with additional parmesan cheese and basil if desired.

Recipe Notes

adapted from Rachael Ray magazine and Cooking Light