Wash and scrub russet potatoes well. Pierce with fork to allow for steam. Place on sheet pan lined with parchment paper and non-stick spray. Bake for 45-55 minutes or until fully cooked. Let cool only enough to handle. Dough is made best when potatoes are warm.
Peel the potatoes and pass the potato through a food mill using the largest plate.
In a separate mixing bowl, whisk together EVOO, eggs, lemon zest, herbs, and salt.
In a KitchenAid mixer with a paddle attachment, mix the riced potatoes, the flour, and the parmesan on low speed to incorporate dry ingredients.
Slowly mix in the EVOO, eggs, lemon zest, herbs, and salt mixture until a soft dough forms. You might need to add more or less flour here. Dough should be soft and pliable, not sticky.
Turn dough out onto a floured cutting board. Knead for 30 seconds. Cover the dough for 10 minutes to rest.
Clean the work surface and lightly dust with flour. Prepare a sheet pan with a sheet of parchment dusted with flour. Roll the dough out into 1/2″ tubes. Cut gnocchi from tubes at 1/2″ with a bench scraper and place gnocchi on sheet pan. Add more flour if necessary to keep gnocchi from sticking.
Prepare a pot of salted, boiling water. Prepare a bowl with ice water. Have a spider ready at hand.
Gently toss gnocchi into boiling water, keeping heat on high. Gently stir the sides and bottom of the pot with a spatula to move the gnocchi around in the water. Once gnocchi have cooked they will float to the top. Once they are all floating, cook for an additional minute. Use a spider to transfer cooked gnocchi to ice bath to shock and stop the cooking process. Leave in ice bath for 10 minutes. Strain gnocchi from ice bath, place in mixing bowl, and toss lightly with olive oil to prevent sticking.
Refrigerate or freeze gnocchi if using at a later date.
Corned Beef Recipe Directions:
In a slow cooker add the corned beef, spice packet, and remaining ingredients.
Cook for 6-8 hours or until fork tender. Cool and set aside in its juices.
Once cool, but into ½” cubes and portion out to 4 ounces per portion.
Summer Succotash Recipe Directions:
In a hot pan, sauté onion until fragrant and translucent.
Add bell pepper, squash, corn, edamame, and garlic powder. Sauté on high heat until al dente.
Finish with fresh thyme and salt to taste.
Remove from sauté pan onto a sheet pan, and cool in refrigerator.
Chimichurri Recipe Directions:
Lightly whisk oil and vinegar together. Combine the rest of the ingredients and let sit until flavors have melded for at least 2 hours. Place in squeeze bottle for final assembly.
Sunny Side Up Egg Recipe Directions:
Melt butter until foamy.
Crack one egg into pan, add pinch of salt & pepper, and cook on low heat until whites are fully cooked through.
Preparation of the corned beef “hash”:
Sauté one diced yellow onion in a hot cast iron skillet until translucent. Add a 4 ounce portion of chopped corned beef and 12 pieces (per order) of cooked gnocchi to the skillet. Fry cook on high heat until all components are crispy throughout.
Heat succotash until hot in a separate pan.
In a cast iron serving dish for an individual entrée portion, layer 2/3s of the dish with a portion of the gnocchi-corned beef hash. Spoon a 2-ounce serving of the succotash on the other side of the hash to make a mound. Top with one sunny side up egg and drizzle 1 ounce of the chimichurri over top.
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