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
2 pounds baked Idaho potatoes, riced
2 egg yolks, beaten
2 cups sifted flour, plus more for dusting
2 pinches salt
- 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).
- 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.
- 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.
- For sauce, heat olive oil in a large sauté pan. Add artichokes and zucchini. Sauté 1 minute to get a little color.
- Add leeks and garlic. Deglaze with white wine. Add vegetable stock and peas. Season with salt and pepper.
- Toss in cooked gnocchi and serve. Top with parmesan.
- from Chef John Ondo of Lana in Charleston, SC