Potato Gnocchi with Geoduck, Sugar Snap Peas and Thyme
- 42 each Potato Gnocchi
- 1 each geoduck mantle, cleaned and sliced thin (see note)
- 1/2 cup sugar snap peas, trimmed and sliced
- 1 each clove garlic, sliced thin
- 1 each small shallot, minced
- Pinch of chili flakes
- 1/2 teaspoon fresh thyme leaves
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 1/2 cup vegetable stock or water
- 1/2 teaspoon lemon juice
- Extra-virgin olive oil as needed
- Potato Gnocchi
- 2 large (70 count) Idaho® potatoes baked, peeled and cooled
- Olive oil as needed
- Kosher salt as needed
- 2 each large egg yolks
- 3/4 cup "00" flour
- Heat a large sauté pan over medium-high heat. Add the olive oil and half the butter.
- Allow butter to brown slightly then add the potato gnocchi. Allow the gnocchi to brown. Season to taste with salt and black pepper. Toss the gnocchi once or twice.
- Once the gnocchi is browned nicely, add the snap peas and toss. Add the sliced garlic, shallot, chili flake and thyme and sauté a few minutes more.
- Add the stock, geoduck and lemon juice and sauté for another minute, allowing the liquid to reduce slightly. Add the remaining butter and emulsify to form a nice sauce consistency.
- Season to taste with salt and pepper. Divide between two bowls and drizzle with extra-virgin olive oil. Enjoy!
- Allow geoduck to "relax" by setting on the edge of a sink or counter. The syphon will relax and the geoduck will purge some of the sandy liquid inside. Bring a pot of salted water to a boil and set up an ice bath. Place the geoduck in the boiling water for 10 to 15 seconds just until the skin blisters. Remove and place in the ice bath to stop the cooking. Next clean and remove the geoduck from its shell. Peel the outer skin off the geoduck starting from the back of the mantle and gently pulling towards the syphon; be sure to remove all outer skin from the shyphon as it is tough and sometimes gritty. Remove the stomach using a sharp knife, scissors, or simply by pinching with your fingers. Separate the mantle from the syphon, reserving the syphon for later use.
- Preheat oven to 350 degrees F. Place potatoes on a sheet pan. Rub them with olive oil and sprinkle with salt, then place in the oven and bake for about 1 hour, or until tender. Transfer the potatoes to a rack and let rest until cool enough to handle.
- Lay a sheet of parchment paper on a sheet pan. Put the potatoes through a ricer, letting them fall onto the parchment and discarding the skins. Spread the potatoes out on the parchment and allow them to rest until warm, but not hot enough to cook the egg yolks. Gather up the parchment and dump the potatoes into a medium-size bowl.
- Add the egg yolks to the potatoes and stir to combine. Sprinkle the flour over the top of the mixture and knead gently in the bowl until the egg and flour are distributed. Turn the dough out onto a floured board and continue to knead, adding extra flour as necessary, until the dough is no longer sticky.
- Divide the dough into quarters. Roll each quarter into a log about 1/2-inch in diameter, and then cut crosswise at 1-inch intervals. If recipe calls for sautéing the gnocchi, leave them as little dumplings. To create ridges to hold sauce, use either a gnocchi paddle or the tines of a fork. For the gnocchi paddle, roll each dumpling gently but firmly diagonally across the paddle, letting each dumpling fall onto a well-floured sheet pan as you finish. To use a fork, invert the fork so that the tines point down. Starting at the tines nearest the handle, roll the dumpling firmly but gently down the tines, creating a bit of a curve and ridges, allowing the dumpling to fall off the ends of the tines and onto pan.
- Hold the gnocchi on sheet pan, as long as they are not touching, for a few hours, or blanch them at this point, and store up to a day in the refrigerator. To blanch, bring a pot of salted water to a boil. Cook the gnocchi, 15 to 20 at a time, just until they float to the surface, 1 to 2 minutes. Either add sauce and serve immediately, or place on an oiled sheet pan and cover with plastic wrap to store.
Yield: 2 servings
Anchovies & Olives