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Chopped Thyme Culinary Innovation


Recipe courtesy of Grant Morgan, Chef/Founder of Chopped Thyme Culinary Innovation
Sponsor: Potatoes USA

Servings: 12


Potato Gnocchi:

  • 12 large Russet potatoes
  • As needed Kosher salt
  • 12 large Egg yolks
  • 2 ½ cups All-purpose flour
  • 2 tablespoons Unsalted butter, melted
  • 2 tablespoons Ground white pepper

Basil Puree:

  • 8 ounces Fresh basil leaves
  • 6 tablespoons Extra-virgin olive oil
  • 1 teaspoon Kosher salt

Crispy Pancetta:

  • 5 pounds Pancetta, cut in ½-inch slices

To serve

  • 1 1/2 cups Unsalted butter
  • 3 cups Spring peas
  • ¾ cup Fresh lemon juice
  • 6 ounces Grated Parmesan cheese
  • ¾ cup Micro greens
  • As needed Salt and white pepper


  1. For the Potato Gnocchi: Preheat the oven to 350 degrees. Bake potatoes on a bed of salt for about 1 ½ hours, or until very soft. Remove from oven and let rest for 20 minutes.
  2. Clean out the potatoes using a spoon and discard the skins. Put the potatoes through a ricer.
  3. In a large bowl, mix the riced potatoes with the yolks, flour, butter, pepper, and 1 tablespoon salt by hand. Add more flour if needed, so the final product is almost the consistency of bread dough.
  4. Lightly flour a work surface and grab a small piece of the dough about the size of a lemon. Using your hand, roll out the dough until it is about ¾ inch in diameter.
  5. Using a bench knife, cut the dough into ¾-inch pieces and place them on a lightly floured sheet tray. If using gnocchi that day, place in refrigerator; if not, place in freezer.
  6. For the Basil Puree: Bring a large pot of water to a boil and blanch the basil for 20 seconds.
  7. Transfer cooked basil to an ice water bath for a few seconds, then drain and pat the basil dry with a towel.
  8. Place basil, oil, and salt into a food processor and blend until completely pureed. The final product should be smooth, thick, and dark green.
  9. For the Crispy Pancetta: Render the pancetta in a rondo over medium-low heat until crisp. Drain and reserve.

Project Management: Summit F&B Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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