Gnocchi with Spring Vegetables and Basil | NBC 10 Philadelphia
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Gnocchi with Spring Vegetables and Basil

Updated 1:48 PM EDT, Tue, Jun 14, 2011

Gnocchi with spring vegetables and basil

3 large organic russet potatoes

2 tablespoons organic all purpose flour

2 tablespoons extra- virgin olive oil

2 cups thumbelina carrots, washed and stemmed

6 tablespoons (3/4 stick) unsalted butter

2 cups shelled english peas

12 fresh basil leaves

Sea salt and freshly ground black pepper to taste


1. Prepare the gnocchi: steam the potatoes in pot until cooked and tender (about 30 minutes). Remove and let cool for 2 hours. Pee; the skin. If you have a food mill or ricer, rice the potatoes in it, or better yet, pass the poatoes through a fine-mesh sieve. Rice the poatoes onto a lightly floured marbled or wood surface. Dust the potatoes with the flour and dribble 1 tablespoon of the olive oil on top. Very gently form a soft dought, making sure not to overwork it or it will be tough. Do this for 2-3 minutes and let the mass rest. Roll the dough into 1 inch diameter tubes. With a paring knife cut the gnocchi into 1- iinch lengths. Then roll each gnocchi over the tines of a fork to create slight grooves. When the gnocchi are finished, freeze them for at  least 1 hour and up to 1 month.


2. Cook the carrots in simmering water for 20 mintues. Cool and cut into bit- size pieces.


3. Cook the gnocchi: heat the butter and the remaining olive oil in a large skillet over medium-high heat. When the butter and oil are almost golden, add the frozen gnocchi and saute for 3 minutes, moving them around so all sides start to darken.


4. Add the peas and carrots and continue to cook for 2 mintues. Toss in the basil leaves and season with sea salt and black pepper.


Serves 4 as a first course.


Shaved carrot, turnip and radish salad with garlic dressing and green olives


1 pound carrots

4 baby turnips, trimmed and peeled

1/2 cup radishes, trimmed and washed

2 cloves garlic, minced

3 tablespoons chopped green olives

1/4 cup extra-virgin olive oill

2 tablespoons lemon juice

Sea salt to taste


1. Using a vegetable peeler, carefully shave all the carrots, turnips, and radishes into a bowl.

2. Make the dressing : combine the garlic, olives, olive oil, and lemon juice and season with sea salt.

3. Toss the shaved vegetables with the dressing and serve cold.


First Published: Jun 14, 2011 12:40 PM EDT

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