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Golden Potato Gnocchi

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Golden Potato Gnocchi

Directions

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Ingredients :

  • 5 medium russet potatoes
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 eggs
  • beaten
  • 6 tablespoons unsalted butter
  • divided
  • 1 shallot
  • minced
  • 3 cloves garlic
  • thinly sliced
  • 4 tablespoons seasonal pesto such as arugula
  • 1 cup seasonal vegetables (wild mushrooms
  • sweet peas
  • broccoli florets
  • bell peppers)
  • steamed
  • roasted or grilled
  • 4 fried or poached eggs
  • or more depending on servings
  • Methods :

  • 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 potatoes 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.
  • Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes).
  • Once floating, remove with a slotted spoon and shock them in a bath of ice water.
  • Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve.
  • Saute 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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