INSTRUCTIONS 1. Bring a pot of water to a boil 2. Add potatoes whole with skin on 3. Cook for 30 minutes in boiling water until fork tender 4. Remove from water and allow to briefly cool. Once they’ve cooled to the touch remove peels. 5. Set up a mixing bowl underneath a ricer or the smallest holes on a food mill and press potatoes through. 6. Add room temperature egg yolk and incorporate into potatoes. Move quickly so the yolk doesn’t scramble. 7. Add salt and cassava flour and gently knead to combine until the ingredients are incorporated and evenly distributed. 8. Form dough into a ball and separate in two. With each half, roll into a cylinder of with a diameter of about 1/2”. Then slice cylinders into 1” pieces 9. Roll gnocchi on the back of the fork to provide ridges to help carry sauce (optional) 10. Refrigerate rolled gnocchi for at least 30 minutes before cooking. *important step* 11. Bring potato water back up to a boil and add salt. 12. Cook gnocchi for 3 minutes. 13. Transfer to you sauce to cook for 2 more minutes. Serve immediately.
LEMON SAUCE
2 Lemons
1 Garlic clove
Good Olive Oil
Salt
1. Peel lemons 2. Remove pith from lemons 3. Chop up lemon peels 4. Slice garlic 5. Sautee garlic in pan 6. Add lemon peel 7. Add salt, water 8. Cook in water for 15-20 minutes 9. Puree in a blender with just enough water to spin mixture 10. Add to pan and bring up to temperature. Splash with pasta water as needed.
YOUNG SWISS CHARD 1. Remove stem from swiss chard leaves and trim away any tough bits 2. Thinly slice the tender parts of the stems 3. Chiffonade and then rough chop the leaves
PLATING 1. Toss greens into lemon sauce to briefly wilt 2. Add gnocchi to finish cooking 3. Top with swiss chard stems
1 Comment
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RECIPE
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GNOCCHI
1lb New Potatoes (or good ol’ Russets)
1 Egg Yolk
4.5g sea salt
1/2 cup Cassava Flour
INSTRUCTIONS
1. Bring a pot of water to a boil
2. Add potatoes whole with skin on
3. Cook for 30 minutes in boiling water until fork tender
4. Remove from water and allow to briefly cool. Once they’ve cooled to the touch remove peels.
5. Set up a mixing bowl underneath a ricer or the smallest holes on a food mill and press potatoes through.
6. Add room temperature egg yolk and incorporate into potatoes. Move quickly so the yolk doesn’t scramble.
7. Add salt and cassava flour and gently knead to combine until the ingredients are incorporated and evenly distributed.
8. Form dough into a ball and separate in two. With each half, roll into a cylinder of with a diameter of about 1/2”. Then slice cylinders into 1” pieces
9. Roll gnocchi on the back of the fork to provide ridges to help carry sauce (optional)
10. Refrigerate rolled gnocchi for at least 30 minutes before cooking. *important step*
11. Bring potato water back up to a boil and add salt.
12. Cook gnocchi for 3 minutes.
13. Transfer to you sauce to cook for 2 more minutes. Serve immediately.
LEMON SAUCE
2 Lemons
1 Garlic clove
Good Olive Oil
Salt
1. Peel lemons
2. Remove pith from lemons
3. Chop up lemon peels
4. Slice garlic
5. Sautee garlic in pan
6. Add lemon peel
7. Add salt, water
8. Cook in water for 15-20 minutes
9. Puree in a blender with just enough water to spin mixture
10. Add to pan and bring up to temperature. Splash with pasta water as needed.
YOUNG SWISS CHARD
1. Remove stem from swiss chard leaves and trim away any tough bits
2. Thinly slice the tender parts of the stems
3. Chiffonade and then rough chop the leaves
PLATING
1. Toss greens into lemon sauce to briefly wilt
2. Add gnocchi to finish cooking
3. Top with swiss chard stems