Spring Vegetable Gnocchi
Ingredients
The Gnocchi
-
1 ½
pounds
baking potatoes
-
1 ½
teaspoons
kosher salt
-
½
teaspoon
fresh grated nutmeg
-
2
large
egg yolks
-
¾
cup
all-purpose flour
-
1
cup
grated Parmesan cheese
The Sauce
-
1
tablespoon
olive oil
-
1
large
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)
-
¾
cup
petite green peas
-
1
teaspoon
lemon zest
-
¼
cup
basil (thinly sliced)
-
to taste
kosher salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 400°F and bake the potatoes until fork tender.
- Once cool, scoop out the potato flesh and press it through a ricer.
- Mix the riced potatoes with salt, nutmeg, egg yolks, and flour.
- Knead the dough gently and shape it into ropes, cutting into 1-inch pieces.
- Refrigerate the gnocchi until ready to cook.
- In a skillet, heat olive oil and sauté leeks and mushrooms, then add garlic.
- Pour in half and half and reduce the sauce by half, then mix in cheese, peas, and lemon zest.
- Boil water, cook the gnocchi until they float, then transfer to the sauce.
- Add asparagus to the boiling water, cook briefly, and mix with gnocchi and sauce.
- Garnish with basil and additional cheese if desired.
Nutrition Facts (estimated)
Servings
4
Calories
618
Total fat
28g
Total carbohydrates
69g
Total protein
26g
Sodium
1328mg
Cholesterol
164mg
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