Gnocchi with Spring Vegetables

Jonathan Waxman
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Servings: 4
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moderate
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1 to 2 hr
Part 1 of 2

Try saut?ing your gnocchi instead of boiling it for this crispy, yet fluffy version from famed chef Jonathan Waxman..


  • Ingredients
  • step-by-step directions
Ingredients
Gnocchi with Spring Vegetables
  • 4 tablespoons butter (divided)
  • 2 tablespoons olive oil
  • 2 cups asparagus (chopped)
  • 1 cup fiddleheads
  • 2 cups ramps (chopped)
  • 1 cup sugar snap peas
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup parmesan cheese (grated)
  • Gnocchi
  • 4 russet potatoes (cooked for 1 hour & chilled)
  • 8 cloves garlic (peeled, trimmed, cut in half & deveined)
  • 1 sprig rosemary
  • 3 tablespoons flour
  • 1 egg
  • 2 tablespoons olive oil
Directions
  • Heat 2 tablespoons of butter and 2 tablespoons olive oil in a large skillet over medium-high heat. When the butter and oil are almost golden, add the frozen gnocchi and sauté for 3 minutes, moving them around so all sides start to turn golden.
  • Add the asparagus, ramps, fiddleheads and sugar snap peas and continue to cook for 2 minutes. Add the remaining butter and 2 tablespoons of cold water. Season with salt and pepper and toss in the parmesan. Serve immediately.
  • For the Gnocchi: Boil the potatoes with rosemary, garlic & a handful of salt.
  • Rice the potatoes onto a lightly floured marble or wood surface. Dust the potatoes with the flour, and drizzle 1 teaspoon of olive oil on top.  Form a small well and break the egg into the flour. Work the egg into dough adding flour when needed. Make sure not to overwork it or it will be tough. Do this for 2 to 3 minutes then let the dough rest.
  • Roll the dough into ¾ inch diameter tubes.  Using a chef knife, whack the gnocchi into 1-inch lengths.  When the gnocchi are finished freeze them for at least 1 hour.
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