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.