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Spring Vegetable Gnocchi

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Print Recipe
Total Time30 Mins
Prep Time15 Mins
Cook Time15 Mins
ServingsServes 4 (10-ounce portions)
Cuisine: American
Prep Method: Boiled

Dish

Main Dish

Prep Time

15 Mins

Cook Time

15 Mins

Serving

Serves 4 (10-ounce portions)

Ingredients

  • 1 cup Dehydrated Potato Flakes
  • 1 cup Hot Water
  • 1 each Large Egg, beaten
  • 1-1/2 cups All Purpose Flour
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • As Needed Simmering Water for cooking the gnocchi
  • 3 tablespoons Extra Virgin Olive Oil
  • ½ cup Button Mushrooms, cut into quarters
  • ¼ cup Frozen or Fresh Sweet Corn
  • ½ cup Snow Peas
  • ½ cup Chopped Asparagus
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • ½ cup Fresh Basil
  • As Needed Freshly Squeezed Lemon Juice (optional)

Preparation

  1. In a bowl, rehydrate the potato flakes by pouring the water evenly over the top and stirring to combine.
  2. Stir in the egg and the egg yolk. Add the flour sprinkling it evenly over the top of the potato and egg mixture. Mix the dough gently until it just comes together. The dough should be supple and soft, not sticky, with just enough resistance to hold an indent when pressed with your finger.
  3. To shape the dumplings, cut the dough into thirds. Lightly dust flour on your worktop and shape the dough into a long rope.
  4. Cut the rope into roughly 1-inch pieces. Then, take each piece, and roll them into little balls. Place the gnocchi on a lightly floured baking sheet while you form the rest.
    • If you want your gnocchi to have ridges to catch the sauce, use a gnocchi board or the tines of a fork. Take each ball and roll it gently on the board or on the back side of the fork to get the ridges.
  5. Heat a large pot of water to a boil. Add a pinch of salt to the water and reduce the heat of the water to a simmer.
  6. Add the gnocchi and allow them to gently poach in the water until they float (about 2-3 minutes).
  7. Remove the gnocchi from the water using a slotted spoon or kitchen spider. Place the gnocchi into a bowl of cold water briefly. This will stop the cooking process. Finally, dry the gnocchi briefly on paper towel while you sauté the vegetables.
  8. In a large sauté pan heat the olive oil over medium-high heat and cook the mushrooms for 4-5 minutes stir occasionally until they are nice and golden.  At this point add in the corn, snow peas and asparagus and season with salt and pepper.  Sauté the vegetables for 2-3 minutes or until the asparagus and snow peas are tender and bright green. Add the chopped fresh basil.
  9. Add the gnocchi and gently toss with the warm vegetables being careful not to break the delicate gnocchi.
  10. Serve the gnocchi with some freshly squeezed lemon juice if desired.

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Nutrition Facts Per Serving

Calories

360

Fat

13g

Sodium

860mg

Cholesterol

45mg

Vitamin C

11mg

Carbohydrates

52g

Fiber

3g

Protein

9g

Potassium

195mg

Sugar

2g

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