Homemade gnocchi is a family favorite! This dish was inspired by a recipe I saw in the Half Baked Harvest cookbook for Mint and Pea Risotto, but adapted to make with gnocchi instead. We loved the flavors and can't wait to make this one again!
Ingredients:
Gnocchi:
1 pound russet potatoes
3 egg yolks
1/2 cup shredded Sartori Parmesan
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 - 2 cups flour, plus more for dusting board and dough
1 tablespoon olive oil
1/2 Vidalia (sweet) onion, thinly sliced
2 cloves garlic, minced
1/2 cup white wine
1 bag frozen peas, defrosted
1 cup heavy cream
1/2 cup Sartori Parmesan, shredded
1/8 cup fresh mint, shredded
2 tablespoons fresh basil, shredded
1 lemon, juiced
8oz burrata (optional)
Preparation:
1. Preheat the oven to 425 degrees.
2. Arrange the potatoes on top of a baking sheet. Bake for about 45 minutes to an hour, until cooked through. Let potatoes sit until cool enough to handle, cut in half, and scoop out the flesh. Discard the potato skins.
3. Pass the potatoes through a potato ricer, grate them on the large holes of a box grater, or blend in a food processor. You should have about 2 cups of shredded, cooked potato.
4. Make a mound of shredded potatoes on the counter or a large cutting board with a well in the middle. Add 3 of the egg yolks, the Parmesan, salt, and pepper. Mix in the potatoes with hands, until an even consistency.
5. Sprinkle a 1/2 cup of flour over the potatoes and press it into the potatoes with your fingers. Fold the dough over on itself and press down again. Gradually sprinkle on more flour, folding and pressing the dough until it just holds together. If the mixture is too dry, add another egg yolk or a little water. If mixture is too sticky, add additional flour.
6. Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.
7. As you shape the gnocchi, scatter them on baking sheets lined with parchment paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour. If you will not cook the gnocchi until the next day or later, freeze them.
8. Heat olive oil in a large skillet over medium heat. Add onion and cook until it starts to caramelize, about 10 minutes. Add white wine to deglaze the pan and cook down the liquid until mostly absorbed.
9. Add garlic and cook until fragrant.
10. Add peas, cooking until heated through.
11. Bring a pot of salted water to a boil. Add gnocchi, cooking until they rise to the top of the water, about 5 minutes. Add cooked gnocchi to the skillet.
12. Add heavy cream, Parmesan cheese, mint, and basil to the skillet. Stir until Parmesan is melted and incorporated into the sauce.
13. Add lemon juice to taste and stir to combine.
14. Plate gnocchi and top with fresh burrata if you'd like!
Ingredients:
Gnocchi:
1 pound russet potatoes
3 egg yolks
1/2 cup shredded Sartori Parmesan
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 - 2 cups flour, plus more for dusting board and dough
1 tablespoon olive oil
1/2 Vidalia (sweet) onion, thinly sliced
2 cloves garlic, minced
1/2 cup white wine
1 bag frozen peas, defrosted
1 cup heavy cream
1/2 cup Sartori Parmesan, shredded
1/8 cup fresh mint, shredded
2 tablespoons fresh basil, shredded
1 lemon, juiced
8oz burrata (optional)
Preparation:
1. Preheat the oven to 425 degrees.
2. Arrange the potatoes on top of a baking sheet. Bake for about 45 minutes to an hour, until cooked through. Let potatoes sit until cool enough to handle, cut in half, and scoop out the flesh. Discard the potato skins.
3. Pass the potatoes through a potato ricer, grate them on the large holes of a box grater, or blend in a food processor. You should have about 2 cups of shredded, cooked potato.
4. Make a mound of shredded potatoes on the counter or a large cutting board with a well in the middle. Add 3 of the egg yolks, the Parmesan, salt, and pepper. Mix in the potatoes with hands, until an even consistency.
5. Sprinkle a 1/2 cup of flour over the potatoes and press it into the potatoes with your fingers. Fold the dough over on itself and press down again. Gradually sprinkle on more flour, folding and pressing the dough until it just holds together. If the mixture is too dry, add another egg yolk or a little water. If mixture is too sticky, add additional flour.
6. Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.
7. As you shape the gnocchi, scatter them on baking sheets lined with parchment paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour. If you will not cook the gnocchi until the next day or later, freeze them.
8. Heat olive oil in a large skillet over medium heat. Add onion and cook until it starts to caramelize, about 10 minutes. Add white wine to deglaze the pan and cook down the liquid until mostly absorbed.
9. Add garlic and cook until fragrant.
10. Add peas, cooking until heated through.
11. Bring a pot of salted water to a boil. Add gnocchi, cooking until they rise to the top of the water, about 5 minutes. Add cooked gnocchi to the skillet.
12. Add heavy cream, Parmesan cheese, mint, and basil to the skillet. Stir until Parmesan is melted and incorporated into the sauce.
13. Add lemon juice to taste and stir to combine.
14. Plate gnocchi and top with fresh burrata if you'd like!