Sara Tane's Spring Gnocchi
Brighten your #stayhome pasta repertoire with spring vegetables.
Homemade gnocchi is the epitome of comfort food. Warm, fluffy, airy clouds of potatoes tossed in butter and Parmesan? Um, yes, please.
The key to gnocchi that’s as light as a cloud is getting your potatoes super dry and finely riced. To avoid a gummy, dense gnocchi, try to incorporate as little flour as possible to the dough. Here, I’m serving it up with some fresh spring vegetables like asparagus and peas, but you can use whatever veggies (fresh or frozen) that you have on hand! Whatever you do, don’t skimp on the Parm.
Potato Gnocchi with Spring Vegetables
Yields 4-6 servings
- 2 1/2 pounds russet potatoes (about 4 large), scrubbed and pierced all over with a fork
- 1 cup all-purpose flour, sifted, plus more for dusting
- 2 teaspoons kosher salt, plus more to taste
- 1 egg, whisked
- 1 bunch asparagus, ends trimmed, cut into 1 1/2-inch pieces
- 4 tablespoons unsalted butter
- 1 cup fresh or frozen green peas
- 1 lemon, zested and juiced
- 1/2 cup Parmesan, freshly grated
- Fresh mint and basil, for garnish
- Preheat oven to 450 F and line a baking sheet with a wire rack. Roast potatoes until completely tender when pierced with a fork, about 45 minutes.
- Use tongs to cut potatoes into manageable pieces. While the potatoes are still hot, run them through a ricer or food mill and into a large bowl. Add flour, salt, and egg and use hands to gently incorporate mixture. Transfer dough to a lightly floured surface and avoid kneading, rather gently fold and press until mixture forms a flat disc.
- Use a bench scraper or sharp knife to portion off some of the dough and use your palms to roll into a ½-inch thick tube, dusting with more flour if necessary. Cut into 1-inch pieces and transfer to a well-floured baking sheet. Repeat with remaining dough.
- Bring a large pot of heavily salted water to a boil. Drop gnocchi in batches and stir gently to avoid sticking. Cook until they rise to the top of the pot and there is no raw flour flavor when tasted, about 2 minutes. Reserve 1 cup of gnocchi water.
- Once all the gnocchi has been cooked, use same boiling water to blanch asparagus. Boil until slightly softened but a crisp bite still remains, 2 minutes, then transfer to an ice bath for an additional 2 minutes. Drain and set aside.
- Melt butter in a large skillet over medium-low heat. Add asparagus and peas and cook until heated through, about 2 minutes. Add gnocchi, lemon juice and zest, and parmesan, and enough reserved gnocchi water to create a glossy sauce (you may not need the entire cup). Season with salt and pepper to taste, and serve immediately with basil and mint.
Read more about Sara Tane's experience in Culinary Arts:
Why a New York City Food Editor Enrolled in Culinary School
Sauces & Soups with Sara Tane
Sara Tane Makes Breakfast, Salads and Sandwiches in Mod 2
Asian Cuisines and Modern Plating in Mod 3
Mod 5: The Glamour of Garde Manger