POTATO GNOCCHI

POTATO GNOCCHI

I N G R E D I E N T S

  • 1 POUND yellow potatoes from Channing Farm

  • 1 CUP emmer flour from Bluebird Grain Farm

  • 1 egg from Rockin’ Rainbow Egg Ranch

  • ½ TSP sea salt from San Juan Island Sea Salt

  • 1 TBSP olive oil

  • 4 TBSP butter

  • 1 TSP honey

  • Juice of ½ lemon

  • 1 TBSP dried sage

  • Salt and pepper to taste

  • Parmesan cheese

PROCESS

  1. Boil the potatoes for 30 minutes until they can be easily pierced with a fork. Let cool and remove the skins. Mash the potatoes using a fork or potato ricer.

  2. Place the flour on a clean surface. Top with the potatoes and egg. Begin mixing with a fork, switching to your hands once the dough forms into a ball. Knead just until dough is smooth.

  3. Divide the dough into 8 pieces. On a lightly floured surface, roll each piece into a one inch wide rope. Using a knife, slice the ropes into half-inch pieces.

  4. Bring salted water to a boil. Add a fourth of the gnocchis at a time, fishing them out with a slotted spoon once they begin to float. Place strained gnocchis in a bowl and toss with olive oil to keep from sticking together.

  5. Heat a skillet over medium heat with olive oil. Place the gnocchis in the pan, making sure each one touches the bottom. Cover and let cook for 5 minutes. Stir, cover, and cook for another 5 minutes.

  6. Add butter, honey, lemon juice, sage, salt, and pepper to the pan, stirring until melted and the gnocchis are evenly coated.

  7. Serve with a sprinkle of parmesan. Enjoy!

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