Potato Gnocchi - yield about 150 gnocchi
- 4 pounds Idaho® russet potatoes, scrubbed, not peeled
- 2 cups all-purpose flour, plus more for dusting
- 2 whole eggs
- 2 egg yolks
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- Semolina flour for dusting
Pea Tendril and Spinach Purée - yield 3 cups (24 oz.) 1/4 cup per serving
- 12 ounces fresh pea tendrils, lightly packed
- 6 ounces fresh spinach, lightly packed
- 1/4 cup canola oil
- 2 teaspoons kosher salt
Sauce per serving
- 2 tablespoons butter
- 1 teaspoon garlic, minced
- 1 teaspoon shallot, minced
- 1/4 cup white wine
- 1/4 cup pea tendril and spinach purée
- 1 cup snap peas, trimmed
- 1/2 cup fresh green peas, shelled
- Shaved Parmesan cheese
- Extra virgin olive oil
- Prick each potato once or twice with the tip of a knife. Place on a tray or on oven rack and bake at 400°F until centers are soft, 45-60 minutes. Remove skins while warm.
- Working quickly with warm potatoes, push through a ricer or food mill into a large bowl or onto a lightly floured work surface.
- Whisk together eggs, yolks, and oils in a small bowl. Pour over potatoes and mix in with hands or large silicone spatula, while gradually adding about 2 cups flour, working just enough to form a soft dough. Do not over-work.
- Before proceeding, test-cook a few gnocchi in boiling salted water. Allow to cook until they rise to the surface, usually 3-4 minutes. Cooked gnocchi should be light and pillowy. If too soft, work in a little more flour to the remaining dough before proceeding.
- Divide dough into 12 equal pieces. Keep the dough covered while rolling gnocchi.
- Working on a flour-dusted work surface, roll one piece of dough into a rope 1/2 to 3/4-inch diameter. Using a floured bench scraper, cut into 1-inch pieces. If desired, roll each piece on the back of a fork to make indent lines.
- Place rolled gnocchi on semolina flour-dusted sheet pan while preparing remaining gnocchi. Cover tightly with plastic if not using immediately. May be refrigerated up to 1 day but best to use immediately.
- Bring a large pot of salted water to a boil. Working in batches, or cooking per serving, drop the gnocchi into boiling water and cook as directed above. Remove from water with a slotted spoon or large mesh sieve. Serve immediately or transfer to a sheet pan to cool.
- If not serving immediately, cover and refrigerate. Reheat in a skillet with butter until lightly browned.
Pea Tendril Purée
- Blanch pea tendrils and spinach in boiling salted water for 3 minutes. Drain and transfer to an ice water bath. When cool, drain well.
- Blend with oil and salt in a blender or processor until smooth. Store refrigerated in a covered container for up to 3 days.
Per serving, à la minute
- Melt butter in a skillet over medium heat; sauté garlic and shallot until softened.
- Add wine and simmer until reduced by about half.
- Stir in 1/4 cup Pea Tendril Purée, peas and snap peas. Cook just until peas are tender-crisp, adding a few teaspoons of hot gnocchi water if needed to thin sauce.
- Spoon sauce over hot boiled or browned gnocchi. Garnish with Parmesan, fresh black pepper, and a drizzle of olive oil.