Crispy Potato Gnocchi


• Kosher salt for baking
• 2 pounds Idaho® Yukon Gold Potatoes
• 6 to 7 large egg yolks
• 1 cup Parmesan cheese, freshly grated
• 1 teaspoon sea salt
• ½ teaspoon nutmeg, freshly grated
• ½ teaspoon black pepper, freshly ground
• 2 cups all-purpose flour, plus more for dusting

• 1 cup oil-packed sun-dried tomatoes, removed from oil (reserve oil)
• 2 tablespoons fresh basil, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh garlic, chopped
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon fresh thyme, chopped

• ¼ pound spigarello
• Reserved oil from sun-dried tomatoes
• Kosher salt, to taste

• 2 pounds Gnocchi (see recipe)
• 6 tablespoons unsalted butter
• 1 cup Marinated Sun-Dried Tomatoes, halved (see recipe)
• ¼ pound Spigarello (see recipe)
• ¼ cup Gorgonzola, crumbled
• 1 tablespoon fresh tarragon leaves
• Sea salt and black pepper, freshly cracked, to taste
• Extra-virgin olive oil for drizzling


1. Preheat oven to 425°F.
2. Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top. Bake until the potato skin wrinkles, about 45 minutes. Let sit until cool enough to handle, then peel off the skins. (Throw away the skins or fry them for a snack.)
3. Pass the potatoes through a potato ricer. Make a mound of the potatoes on the counter and create a well in the middle. Add 6 of the egg yolks, plus the cheese, sea salt, nutmeg and pepper. Using your hands, mix well into the potatoes.
4. Sprinkle ½ cup of the flour over the potatoes and, using your fists, press it into the potatoes. Fold the dough over on itself and press down again. Dust with a little more flour and fold again. Repeat until the dough just holds together. If the mixture is too dry, add another egg yolk. The correct dough should be supple and smooth. If it cracks when rolled out like raw cookie dough, then it needs more flour to bind it.
5. Lightly dust the counter with flour and cut the dough into 4 pieces. Roll each piece into a rope about ¼-inch to ½-inch in diameter. Cut the ropes into ½-inch-long pieces, lightly flouring the gnocchi as you cut them. When shaping the gnocchi, you can simply leave them as dumplings or roll them on the back of a fork and press your finger into them to create a crater.
6. Let gnocchi air-dry for a couple of hours before cooking (or you can freeze them for later).

1. Combine all the ingredients and allow to marinate for at least eight hours, preferably overnight. Cut each tomato in half.

1. Bring a pot of salted water to a boil. Keeping hold of the leaves, submerge only the spigarello stems into the water to blanch. Remove and let cool.
2. Toss spigarello with the oil and season with kosher salt. Place on grill with the leaves away from the hottest part. Grill quickly to just get a char and set aside to cool, then roughly chop.

1. Preheat oven to 350°F.
2. Bring a large pot of salted water to a boil. Drop the gnocchi into the water one portion ( 1 /3 pound) at a time. Once the gnocchi float to the surface, about three minutes, they are ready. Remove from the water using a strainer or slotted spoon; repeat with the remaining gnocchi.
3. Heat 1 tablespoon butter in a sauté pan over medium-high heat. Cook butter until just starting to brown, about two minutes, then toss in one portion gnocchi. Pan-fry gnocchi in butter until browned on both sides, then place on a sheet tray. Repeat until all the gnocchi are cooked.
4. Top the gnocchi with the Marinated Sun-Dried Tomatoes and place the sheet tray in the oven to heat thoroughly, about five minutes.
5. Remove the gnocchi and tomatoes from the oven and place in bowls. Top with the Grilled Spigarello, Gorgonzola and tarragon leaves, sprinkle with sea salt and cracked black pepper and drizzle with olive oil.

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Yield: 6

Elise Wiggins
Denver, CO

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