Gnocchi with Spring Vegetables

Photo Credit: ABC’s “The Chew”, 2015

For years, I knew that the only way to make gnocchi and to enjoy it in a dish was by boiling them.

On day I was watching ABC’s “The Chew” and just happened to see Chef Jonathan Waxman explain how his most popular dish that is currently being served at his resturant Babutto in New York City, was an accident.

As it turned out, sauting the  gnocchi instead of boiling it ,makes for a crispy, yet fluffy version of gnocchi and I positively guarantee that you will never want to boil gnocchi again.

Now it is time to take a little  trip to New York City and see how my homemade version of this dish matches up with Chef  Waxman’s original recipe.

Yes, I know, as a true foodie, I  will make any excuse to take a road trip for a great meal, anywhere in the world…..

Serves 4

Ingredients:
For the Gnocchi
4 russet potatoes (cooked for 1 hour & chilled)
8 cloves garlic (peeled, trimmed, cut in half & deveined)
1 sprig rosemary
3 Tablespoons flour
1 egg
2 Tablespoons olive oil
4 Tablespoons butter, divided
2 Tablespoons olive oil
2 cups asparagus, chopped
1 cup fiddle heads
2 cups ramps (chopped)
1 cup sugar snap peas
Sea salt, to taste
Freshly ground black pepper, to taste
1/4 cup Parmesan cheese, grated


Directions:
For the Gnocchi:
Boil the potatoes with rosemary, garlic & a handful of salt. Rice the potatoes onto a lightly floured marble or wood surface. Dust the potatoes with the flour, and drizzle 1 teaspoon of olive oil on top. Form a small well and break the egg into the flour. Work the egg into dough adding flour when needed. Make sure not to overwork it or it will be tough. Do this for 2 to 3 minutes then let the dough rest.

Roll the dough into ¾ inch diameter tubes. Using a chef knife, whack the gnocchi into 1-inch lengths. When the gnocchi are finished freeze them for at least 1 hour.

Heat 2 tablespoons of butter and 2 tablespoons olive oil in a large skillet over medium-high heat. When the butter and oil are almost golden, add the frozen gnocchi and sauté for 3 minutes, moving them around so all sides start to turn golden.

Add the asparagus, ramps, fiddle heads and sugar snap peas and continue to cook for 2 minutes. Add the remaining butter and 2 tablespoons of cold water. Season with salt and pepper and toss in the Parmesan. Serve immediately.

Cook’s Note:
Make a large batch of gnocchi and freeze, just so you can have it on hand for a delicious and impromptu meal when unexpected guests arrive for dinner.

Shaved Asparagus Salad With Limoncello Vinaigrette

DSC08296

I love spring time produce and there is nothing more perfect than long green stalks of asparagus for a really quick meal.

What is trending in the food world right now is shaved vegetables eaten raw, like carrots, Brussel sprouts, and asparagus. And the best thing about shaved vegetables, you can eat them raw, making them the perfect ingredient for light salads that can be served for lunch and/or dinner.

In this recipe, a Limoncello vinaigrette is called for as a dressing for the salad. However, you can just use freshly squeezed lemon juice tossed with the shave asparagus for a truly paleo gluten-free salad.

Enjoy!

Serves 4

Ingredients:
One pound large asparagus spears, washed, trimmed and peeled

For the Vinaigrette:
1⁄4 cup limoncello
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 1⁄2 teaspoons dijon-style mustard
1⁄2 cup extra virgin olive oil
Kosher salt, to taste

Blood orange zest, for garnish
Lemon zest, for garnish

Directions:
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl. The the tips will snap off as spears get thinner, so add them to the bowl as well.

Whisk the limoncello, lemon juice, zest and mustard in a small bowl.Whisk in the olive oil and season to taste with salt.

Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Sprinkle orange an lemon zest over the salad and serve immediately.

Easter Sunday Dinner 2015

DSC07644

Easter Sunday Dinner was a simple affair this year. Normally I would have three different proteins: a fish, a rack of lamb, and Cornish Hens and lots of side dishes and at least two desserts.

This year I opted for a more simpler menu,  by serving an appetizer,  a spiral honey baked ham with a few side dishes, and a cake for dessert.

We started off the meal with an appetizer of Pickled Beet Deviled Eggs.

DSC07627DSC07626

A  simple salad with sliced pickled baby beets, baby arugula and cherry tomatoes was dressed in a lemony vinaigrette.

DSC07665

The salad  was followed by main course, a honey baked spiral sliced ham garnished with Blood Oranges and Baby Arugula. The side dishes included Roasted Rosemary Potatoes, Green and White Asparagus, and Cinnamon Spiced Carrots.

  DSC07655 DSC07659 DSC07660 DSC07662

And finally, for dessert a simple ” White Rose” yellow cake with butter cream frosting.

DSC07631

                 DSC07692 DSC07690

The great thing about a simple menu means that you spend less time in the kitchen and more time sharing stories and fond memories in the making with your family and friends at the dinner table.