Friday, June 21, 2013

Gnocchi With Asian Vegetables Recipe

2 large russet potatoes, washed
2 cups all-purpose flour
1 egg yolk
¼ cup melted butter
¼ cup parmesan cheese

1 bunch Chinese water spinach washed and cut into strips
1 bunch Chinese leeks, julienned and washed thoroughly
Kernels from two ears fresh sweet corn
6 Chinese long beans or green beans cut into one inch pieces and rinsed
¼ cup chopped fresh basil
1 tsp chopped fresh jalapeno pepper (optional and to taste)
2 cloves garlic sliced
2 eggs
½ cup grated Toma (from Cherry Grove Farm) or other semi-hard sharp cheese
1 tsp kosher salt
1 cup extra virgin olive oil

Roast the potatoes in a 350 degree oven until fork tender, set aside to cool. When the potatoes are cool, cut in half and remove the insides with a spoon and discard the skins. Run the potatoes through a ricer and combine the flour and cheese. Mix until incorporated.
Fold in the butter and egg yolk and mix the dough by hand. Be careful not to over mix or the dough, stop when it is just barely a smooth dough. Let the dough rest wrapped in plastic for at least thirty minutes in a cool area or refrigerator.
Put on a pot of lightly salted water to boil while you make the sauce.After thirty minutes or more, unwrap the dough and put it on a large cutting board or clean counter. Cut off pieces and roll them into long thin cigar shaped pieces about twelve inches long. Cut each roll into small bite-size pieces and dust them with a little white flour to keep them from sticking together. (traditionally each piece is rolled off the back of a fork to give them their authentic shape but they do not need to be). Keep the gnocchi spread out in one layer on a lightly floured pan until ready to use or they can be frozen for up to one week. (If you choose to freeze them, put them in the freezer on the pan in one layer until they are frozen solid. They can then be moved into a ziplock bag or similar until ready to cook. Cook them frozen.)

In a large sauté pan or wok, heat the olive oil over medium heat and add the garlic. Let cook for about thirty seconds – do not let it burn! Add the peppers, leeks and the long beans with a pinch of salt. Saute until the beans begin to sweat, about 2 minutes. Next add the sweet corn, spinach and saute for another 2 minutes. Add ¼ cup of the pasta water and the basil. Taste for seasoning.Cook the gnocchi in rapidly boiling water for about four minutes or until they float. Drain them and add them to the vegetables and stir well. Add the cheese and serve immediately.

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