Summer Vegetable Gnocchi
 
 
Foolproof homemade potato gnocchi tossed with fresh summer vegetables and a lighter cream sauce.
Yield: 4 servings
Ingredients
  • 1½ lb Russet potatoes
  • 1½ tsp kosher salt
  • ½ tsp smoked paprika
  • 2 egg yolks, beaten
  • ¾ cup flour
  • 1 cup grated parmesan cheese
For the sauce
  • 1 tbsp olive oil
  • 1 leek, white parts only, thinly sliced
  • 1 medium zucchini, quartered and chopped
  • 1 lb sugar snap peas, coarsley chopped
  • 3 cloves garlic, minced
  • 2 cups half and half
  • ¼ cup parmesan cheese
  • 1 tsp lemon zest
  • ¼ cup basil, thinly sliced
  • salt and freshly ground black pepper
Instructions
  1. Preheat oven to 400. Scrub the potatoes and poke all over with a fork. Place on a baking sheet lined with foil and bake for about 1 hour and 15 minutes or until fork tender. Slice in half lengthwise and let cool.
  2. Scoop out the potato flesh with a spoon and press through a potato ricer. Measure out three cups of the potatoes onto a work surface. Sprinkle with salt, smoked paprika and drizzle the egg yolks over them. Dust with ½ cup flour. Use a bench scraper to gently fold the flour and yolks into the potatoes.
  3. Dust the dough with the remaining ¼ cup flour and parmesan cheese. Again, use the bench scraper to fold the flour and cheese into the dough. Press into a ball and then fold and knead it with your hands for two turns.
  4. Line a baking sheet with parchment paper and dust with flour. Break the dough into eighths and then roll each into a ¾ inch wide rope. Cut into 1-inch pieces with a knife and place on the baking sheet. Repeat with remaining dough. Place baking sheet in the fridge until ready to use.
  5. For the sauce, heat the olive oil in a large skillet over medium high heat. Add the leeks and zucchini cook for 4 minutes, stirring occasionally. Add in the sugar snap peas and garlic and cook for another 2-3 minutes, or until snap peas become a bit tender, but still crisp. Add the half and half. Cook for 5 minutes or until sauce has reduced by half. Mix in parmesan cheese, lemon zest, and salt and pepper to taste. Cook for another minute so that parmesan cheese can melt and everything is heated through.
  6. Bring a large pot of salted water to a boil. Add the gnocchi to the pot and cook just until they float. Remove with a slotted spoon and transfer them to the skillet with the sauce. Add the basil to the skillet and fold in. Season to taste with salt and pepper.
Notes
Adapted from Foodiecrush
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/07/summer-vegetable-gnocchi.html