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Idaho® Potato Gnocchi with Peas
Billowy Idaho® Potato dumplings, boiled to al dente texture and topped with a tender green pea tendril purée for a delicious change of pace from pasta
Instructions
Gnocchi
  1. Prick each potato and bake on oven rack at 400°F until soft, 45-60 minutes. Remove skins while warm.
  2. Push warm potatoes through a ricer into a large bowl.
  3. Whisk together eggs, yolks and oil. Pour over potatoes and mix in while gradually adding 2 cups flour, forming a soft dough. Do not over-work.
  4. Test-cook a few gnocchi in boiling salted water. Cook until they rise to the surface (3-4 minutes).
  5. Divide dough into 12 equal pieces. Keep covered while rolling gnocchi.
  6. Working on a flour-dusted surface, roll one piece of dough into a 1/2-inch diameter rope. Using a floured bench scraper, cut into 1-inch pieces.
  7. Place rolled gnocchi on semolina flour dusted sheet pan while preparing remaining gnocchi.
  8. Bring a large pot of salted water to boil. Drop gnocchi in by batch and cook as directed above. Remove from water with a slotted spoon. Serve immediately.
Pea Tendril Puree
  1. Blanch pea tendrils and spinach in boiling salted water for 3 minutes. Drain and transfer to ice water bath. Drain well when cool.
  2. Blend with oil and salt until smooth.
Per serving, à la minute
  1. Melt butter in skillet, sauté garlic and shallot.
  2. Add wine and simmer until reduced by half.
  3. Stir in 1/4 cup Pea Tendril Puree, peas and snap peas. Cook until peas are tender crisp.
  4. Spoon sauce over gnocchi. Garnish with parmesan, fresh black pepper and olive oil.
Recipe Notes

For more Idaho Potato recipe inspirations: idahopotato.com/fspro