Gnocchi with Herb Salsa Verde
We had gone to San Francisco one day and made our way to Cookin, the used kitchen store where everything is in piles on the ground and tables. Everything looks like it will topple over if you grab something. The amount of items they have is overwhelming to say the least. The owner is notoriously a bit prickly with the customers so we made sure to be extra nice to her but not suck up to her and annoy her. We ended up having a good experience with her. Adam found some melon ballers, a rectangular ice cream scoop and a gnocchi board which he had been looking for.
So the next day we made gnocchi.
This was the first recipe we made during our recipe testing marathon. I didn't even plan to take photos at first. But then when he was shaping the gnocchi, the light so beautiful and subtle that I ran to get my camera.
To be honest, I'm not one for any type of pasta. Generally not gnocchi at all, too soft for me, I want a bit of crunch. I never crave it, I hate when it's the only vegetarian option in a restaurant and it just doesn't do it for me. So with hesitant, I tried it. And I actually liked it. The herbs really lightened it up for me and I would definitely eat this again.... in small portions.
salt and pepper
1 lb russet potatoes
3 egg yolks
1/2 cup (40g) grated parmesan
1/2 cup (62g) ap flour
1/2 cup (62g) ap flour
Spread a layer of salt on a baking sheet and arrange potatoes on top. Bake until slightly overcooked, 45 minutes. Let cool enough to handle. Cut in half and scoop out flesh. Pass the potatoes through a ricer or tamis.
In a bowl, mix potatoes, yolks, parmesan, salt and pepper. Mix well. Sprinkle first amount of flour over. Press into the potatoes, fold the mass over on itself and press down again. Do this until incorporated then add second amount of flour and repeat.
On a floured surface, take a chunk of dough and roll into a 1/2 inch in diameter log. Cut into 1/2 inch pieces. Keep floured to prevent sticking. Shape on a gnocchi board.
Freeze if not using right away or cook for about 90 seconds in boiling salted water.
herb salsa verde
2 parts parsley
1 part cilantro
2 parts basil
1 part scallion tops
lemon zest and juice
Blanch parsley and scallion, shock and drain. Puree all herbs, garlic and chili flakes. Slowly add in olive oil. Finish with lemon juice and salt.
Toss pasta in and serve with grated parmesan cheese.