Page 29 - REN_May-June 2021

Pappardelle with Garden Homemade Potato Gnocchi
Vegetables INGREDIENTS

INGREDIENTS 2 medium Yukon Gold or russet potatoes
Salted water 3/4 tsp sea salt, divided
3 Tbsp olive oil 2 tsp water
3 Tbsp shallots or white onion, minced 1 all-purpose flour, divided, plus additional, for surface
2 cloves garlic, minced 1/4 tsp freshly grated nutmeg
1/4 tsp chili flakes 1/8 tsp white pepper
1 cup white wine 2 large egg yolks
2 cups pappardelle noodles Preheat oven to 400 F. Place potatoes on sheet of foil, add
3/4 cup vegetable stock 1/2 teaspoon salt and water; wrap. Bake 40 minutes, or until
3 Tbsp capers (optional) cooked through.
2 vine-ripened tomatoes, sliced in wedges Peel potatoes while hot. Cut and rice potatoes. Let potatoes
1 handful baby kale cool completely.
1 fresh lemon, juice only To make dough, sprinkle potatoes with flour. Aerate with
2 Tbsp butter (optional) bench scraper then add remaining salt, nutmeg and white
pepper.
sea salt, to taste Break up egg yolks and pour over potatoes. Cover surface
freshly ground black pepper, to taste with flour. Continue cutting and gently lifting dough.
1 handful fresh basil, torn Test dough by squeezing gently; it shouldn’t stick. Add flour,
if needed.
Bring large pot of salted water to boil.
Shape dough into rectangle and fold several times, using
In fry pan on medium-high heat, add olive oil and onions; fingertips to bring together. Flatten dough out until it reaches
saute 2 minutes. Lower heat slightly and add garlic and chile finger thickness. Sprinkle with flour and let rest 5-10 minutes.
flakes. Saute on medium heat 2-3 minutes. Add white wine
and deglaze pan. Cook 3 minutes. Remove from heat and Cut finger-width strips of dough and sprinkle strips with flour.
keep warm until ready to add freshly cooked pasta. Roll out each strip and cut ropes into 3/4-inch pieces. Separate
In pot of boiling water, add pappardelle. Cook according to slightly and flour well.
package instructions then drain. Fresh gnocchi can sit at room temperature 30 minutes before
Place fry pan back on medium heat. Add drained pasta; cooking.
vegetable stock; capers, if desired; tomatoes; baby kale; To freeze: Place gnocchi on tray, making sure they aren’t
and lemon juice. Add butter, if desired, and toss well. Cook touching. Once frozen, transfer to plastic freezer bag and
2-3 minutes, tossing occasionally, and season with salt and freeze up to 2 months. Cook gnocchi from frozen and serve
pepper, to taste, and fresh basil. with desired sauce.
Toss again, remove from heat and serve. Serves: 2-4
Serves: 3-4

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