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Golden Potato Gnocchi
Ready Time: 120min
Prep Time: 75min
Cook Time: 45min
Rich, savory, earthy, creamy — this Golden Potato Gnocchi with Arugula Pesto hits all the right spots.
5 russet potatoes, medium washed and peeled
2 cups AP flour
1 teaspoon kosher salt
2 eggs, whole beaten
6 Tablespoons unsalted butter
1 shallot, minced
3 cloves of garlic, thinly sliced
4 Tablespoons Seasonal pesto such as arugula
1-2 cup of seasoned steamed, roasted or grilled vegetables of your choice Examples: wild mushrooms, sweet peas, broccoli florets, bell peppers
4-6 fried or poached egg
Prep Time: 75min | Cook Time: 45min
Boil russet potatoes until tender (about 35 minutes): start with cold water, bring to a boil, and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel.
Mill in food mill while mixing in flour, salt, and egg. Ingredients can also be mixed together on a pastry board or in a bowl.
Knead gently for about 4 minutes until ball is dry to touch. It may be sticky; apply additional flour to the dough as needed.
Roll ropes out at 3/4” to 1” thickness
Chop into 1-inch rectangles.
Throw those rectangles into a pot of salted boiling water in 3-4 batches and cook until they float (1-2 minutes).
Once floating, take them out and shock them in a bath of ice water.
Sautee shallots and garlic in 1 T of butter in a pan until translucent. Remove with a slotted spoon and reserve.
Sauté the gnocchi in the pan with remaining butter until they’re golden brown.
Stir in reserved shallots, garlic, pesto and seasoned cooked seasonal vegetables
Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.
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