Summertime! Summer, summer, summertime!
Truly one of my favourite things is creating dishes from fresh summer produce. It’s even better if I grew it myself!
I think people are afraid of making gnocchi, because it seems like a lot of work. And it kind of is. I mean, it takes a bit of time. But you know what? It’s summer. What else are you going to do with your time?
- 2 large russet baking potatoes or 4 smaller
- 1 1/2 cups peas, fresh or frozen, divided
- 2 large eggs
- 1 tsp salt plus pepper to taste
- 2 cups flour
- 1/4 cup pesto (divided)
- olive oil
- pea shoots to garnish (optional)
- Cook the potatoes. If you have the time, bake them in the oven, naked, then allow to cool overnight. If you have less time, peel them, slice into chunks and boil them in salted water till tender.
- Cook 1 cup of peas for a few minutes in some boiling, salted water, separately, and then drain and allow to cool.
- After the potatoes have cooled a little, mash them or, ideally, put them through a ricer.
- Add the potatoes, peas, eggs, 2 tbsp pesto, salt and pepper to the bowl of your food processor, and process until smooth.
- Add 1 cup of flour, and continue to process, until the gnocchi forms a ball.
- Turn the gnocchi dough out onto a floured surface and begin to add more flour, a little at a time, kneading as you go.
- You may not need all the flour–continue to add until the dough is relatively smooth, and not too sticky.
- Divide the dough into 4, and roll each circle out into a log, about 1 1/2″ in diameter.
- Cut 2″ sections of the dough, using a butter knife or a bench scraper. Toss the gnocchi on a flour-dusted pan.
- Boil a large pot of salted water, and drop the gnocchi one by one into the boiling water. When they float to the top, fish them out with a spider or a slotted spoon, and place to the side.
- Once all the gnocchi are cooked, heat a large shallow pan over medium heat. Add some olive oil, and then toss in the gnocchi. Shallow-fry for 5 minutes or so, or until the gnocchi are starting to pick up some colour on the edges.
- Toss in the remaining pesto and the remaining peas, and allow to heat through.
- Serve on a large platter, garnished with pea shoots.