Spring Vegetable Gnocchi
Photo by Jennifer Hitchcock

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4 servings

  • 3 tablespoons extra virgin olive oil
  • 6 artichokes, blanched and cut into wedges
  • 8 baby zucchini, quartered
  • 1 leek, white part only, cleaned and sliced thin
  • 2 cloves garlic, sliced
  • 1 cup white wine
  • 2 cups chicken or vegetable stock
  • 1 cup peas
  • Salt and pepper to taste
  • 1 pound gnocchi (recipe follows)
  • 1 cup Parmesan cheese
  • Gnocchi
  • 2 pounds baked Idaho potatoes, riced
  • 2 egg yolks, beaten
  • 2 cups sifted flour, plus more for dusting
  • 2 pinches salt
  1. To make gnocchi, combine all gnocchi ingredients in the bowl of a standing mixer fitted with paddle attachment. Mix on medium-high until a dough forms (30−45 seconds).
  2. Remove dough and let rest on a work surface for about 5 minutes. Gently roll bits of dough on surface until they are about ⅔ of an inch thick. Cut into ¾-inch-thick strips.
  3. Place on a sheet pan and freeze for later use or boil immediately. If using immediately, drop gnocchi in heavily salted boiling water. When gnocchi float they are done.
  4. For sauce, heat olive oil in a large sauté pan. Add artichokes and zucchini. Sauté 1 minute to get a little color.
  5. Add leeks and garlic. Deglaze with white wine. Add vegetable stock and peas. Season with salt and pepper.
  6. Toss in cooked gnocchi and serve. Top with parmesan.
  • from Chef John Ondo of Lana in Charleston, SC

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