Recipe: Easy, Peasy Gnocchi
It’s time once again for our bi-weekly Rhibafarms recipe from Sasha, the chef and owner of the wonderful 24 Carrots. This installment features an amazing dish that she calls “Easy, Peasy Gnocchi” which features Rhibafarms Pea Shoots. The speed in which she whipped this together was incredible, in the time it took me to find my batteries and set-up my camera equipment, she had already nearly finished cooking and in a few more minutes had the Gnocchi laid out with a salad in an artistic presentation. The only thing more impressive than the short amount of time it took to put this meal together was the taste. Now I hand it over to Sasha to teach you all how to make this quick and tasty meal.
Easy, Peasy Gnocchi
We’re taking organics UPtown today with a delicious, yummy, date night meal! We dress our light-as-air pillows of homemade gluten free/vegan gnocchi, drizzled with a creamy sauce of butternut squash and sun-dried tomatoes, with Rhibafarms’ fresh pea shoots. Let’s get started!
The Players:
- 1 package of your favorite gnocchi
- 2 cups cubed butternut squash (to make it easier/safer to cut, halve peeled squash and soften in boiling water for 3 min)
- 1 cup chopped onion
- 3 cups milk of choice (can use soy to make it vegan!)
- 2 cups sugar snap peas
- 1 cup grape tomatoes
- 1 stalk rosemary
- 1/4 cup sun-dried tomatoes
- Rhibafarms pea shoots
- 1 clove garlic
- Salt & Pepper
- Olive Oil
Play:
Start to finish, 30 mins tops, seriously!
The sauce:
Heat 2 tablespoons of hot oil in a pan, crush whole garlic clove and add to the pan along with the rosemary stalk. We’re going for a subtle garlic flavor here so no need to mince the clove. Just as you begin to smell the hot garlic, add onions and butternut squash to the pan along with a pinch of salt & pepper. Brown the squash slightly and then transfer to a blender along with the cold milk and sundried tomatoes (remove the rosemary stalk!), let it cool slightly then carefully blend (remember to vent the top of the blender as you do this or your entire kitchen will be ‘squashed’ ;)
Transfer this puree back to the pan, and salt & pepper to taste and reduce to a rich cream, roughly by 1/3.
And the rest:
Bring water to a boil (roughly 3 quarts) and add salt. Blanch the sugar snap peas by dropping them into the boiling water for 1 min then pop back out into ice water. Now make the gnocchi according to package directions and you’re ready to plate!
Toss the hot gnocchi with the sugar snap peas to gently warm them, top with the pipping butternut squash cream and top with sliced grape tomatoes and a heap of pea shoots! Drizzle with extra virgin olive oil, and add salt & pepper.
We served ours along a crisp salad of local organic greens topped with a squeeze of fresh lemon- enjoy!
