HOMEGROWN

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CSA Cookoff: Purple Potato Gnocchi


CSA COOKOFF: WHAT WE GOT IN OUR FARM SHARE THIS WEEK & HOW WE USED IT

1. Rainbow chard: Sautéed as a pizza topping, along with garlic, bacon, and Mozz.

2. Green Boston lettuce: Dressing for sandwiches.

3. Purple potatoes: See this week’s recipe, below.

4. Strawberries: Dessert!

5. Zucchini: Went into a simple pasta, with onion and bacon.

6. Braeburn apples: Snack!

7. Red grapefruit: Breakfast!

THIS WEEK’S RECIPE:
PURPLE POTATO GNOCCHI

For me, this week’s farm share was an exercise in HOMEGROWN: I never envisioned myself making gnocchi from scratch. But now that I know how easy it is, I can’t imagine NOT making it. I did all of the prep in about an hour, in between work and a workout, and the actual boiling and garnish assembly took all of ten minutes once I was back home. It was so easy, in fact, I had the thought I often have after I’ve been elbow-deep in doing it myself: What ELSE could I make, instead of buying? It’s a revolutionary thought.

In short, making gnocchi was a breeze, and the dish itself was a breath of fresh air: super tender and comforting. Although the recipe is reeeeeeaaaaaalllllly easy, it requires a few more words than I can squeeze into this Cookoff. I’ve posted the complete instructions as a Gnocchi 101, with the ingredient list and directions for the garnish below.Eat well—and radically!


WHAT YOU'LL NEED
» 1½ lb potatoes (I used purple but fingerlings and Yukon Golds seem like good candidates)
» 2 Tbsp butter
» 1 tsp salt
» 1 egg
» 1 to 2 cups all-purpose flour, plus extra for your work surface
» 2 slices bacon
» 3 cloves garlic, minced
» 1 bulb fennel, thinly sliced
» salt and pepper to taste
» Parmesan for grating

PREPARING THE TOPPING
Once your gnocchi is out of the stockpot and ready to eat (or while your partner in crime is boiling those puppies), cook two pieces of bacon in a large skillet. When done, transfer the bacon to a paper-towel-lined plate and add the garlic and fennel to the skillet. Sauté over high for about five minutes, seasoning with salt and pepper to taste. Meanwhile, chop the bacon into bits. When your gnocchi is ready, add it and the bacon to the skillet and toss gently, coating the gnocchi in the fixings. Serve in bowls and top with freshly grated Parmesan and black pepper. Happy farm sharing!

STILL HUNGRY?
CSA Cookoff is HOMEGROWN’s ongoing series devoted to putting all that farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment and share the farm share love!

Views: 302

Comment by Erika S. Haines on April 18, 2014 at 1:58pm

i tried to make gnocchi based on a recipe by mario vitalli once and failed miserably.  it was like eating playdoh with tomato sauce. :/  i should have another go so I don't feel like a total failure.  everything else, I can make in a breeze, but gnocchi...seems to escape me.

Comment by Jennifer on April 18, 2014 at 2:05pm

Erika: This was my first go, but it really did work like a charm—very tender. Since I haven't tried any other variations (yet), I can't say what made the difference, but I do know that I ended up using a lot more flour than some of the recipes I looked at recommended. Good luck! If you do try it, you'll have to let us know how it goes!

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