Potato Gnocchi with Peas
Chef Brian Moses
Scratch-made gnocchi make the perfect canvas to show off the first fresh peas. Chef Brian Moses of Launderette restaurant in Austin combines them with sugar snaps and a puree of pea tendrils and spinach for a dish that shouts spring with its bright green color and seasonal flavors.
4 lb. russet potatoes, scrubbed but not peeled
2 cups all-purpose flour, plus extra for dusting
2 egg yolks
2 tbsp. olive oil
2 tsp. kosher salt
Pea tendril and spinach puree
12 oz. fresh pea tendrils, lightly packed
6 oz. fresh spinach, lightly packed
¼ cup canola oil
2 tsp. kosher salt
2 tbsp. butter
1 tsp. minced fresh garlic
1 tsp. minced shallot
¼ cup white wine
¼ cup pea tendril and spinach puree (recipe above)
1 cup sugar snap peas, trimmed
½ cup fresh green peas, shelled
Shaved Parmesan cheese
- For gnocchi, preheat oven to 400 F. Prick each potato once or twice and place on oven rack or baking sheet. Bake 45 to 60 minutes or until centers are soft. Remove skins while warm.
- Working quickly, push potatoes through ricer or food mill into large bowl or onto lightly floured work surface. In small bowl, whisk together eggs, yolks and oils; pour over potatoes and mix with hands or large silicone spatula, gradually adding 2 cups flour as you mix. Work just enough to form a soft dough; do not overmix.
- Bring large pot of water to a boil. Test cook a few gnocchi by pinching off small pieces of dough. Cooked gnocchi should be light and pillowy; if too soft, add a little more flour to remaining dough before rolling out.
- Divide dough into 12 equal pieces. On flour-dusted surface, roll one piece of dough into a rope ½- to ¾-inch in diameter; keep remaining dough covered. Using a floured bench scraper, cut rope into 1-inch pieces. If desired, roll each piece on the back of a fork to make indent lines.
- Place gnocchi on flour-dusted sheet pan as you cut; cover with plastic wrap if not using immediately. Bring a large pot of salted water to a boil. Working in batches or ooking per serving to order, drop gnocchi in boiling water and cook a couple of minutes until light and pillowy. Remove from water with slotted spoon and transfer to sheet pan to cool. Just before serving, reheat in skillet with butter until lightly
- Meanwhile, prepare pea tendril puree. Blanch pea tendrils and spinach in boiling, salted water for 3 minutes. Drain and transfer to ice water bath; cool, then drain well. Transfer to blender or food processor; and oil and salt and blend until smooth. Refrigerate up to 3 days.
- Per serving, prepare sauce. Melt butter in skillet over medium heat. Saute garlic and shallot in butter until softened. Stir in wine; simmer until reduced by half. Stir in ¼ cup pea tendril puree, peas and sugar snaps. Cook just until vegetables are tender-crisp, adding a few teaspoons of gnocchi cooking water, if needed, to thin sauce.
- To serve, spoon sauce over warm browned gnocchi; garnish with Parmesan, freshly ground pepper and a drizzle of olive oil.
Photo courtesy of Idaho Potato Commission