Springtime Gnocchi

Foto Springtime Gnocchi
Foto - Springtime Gnocchi


 for 4 people:


For the gnocchi:

4 medium potatoes, about 500 gr.

1 purple carrot

150 gr. potato starch

Extra virgin olive oil

Salt and pepper


For the sauce:

200 gr. frozen edamame beans

200 gr. fresh peas, shelled

Herbs of your choice

salt, pepper and extra virgin olive oil


For the gnocchi:


Put the whole potatoes including the peel, well washed and brushed, in a large pot with cold water. Bring to the boil and leave to cook for about 20 minutes. Check the cooking of the potatoes with the prongs of a fork. The pulp should result soft. Drain, leave to cool a little and peel. With the help of a masher or a fork, mash them well to obtain a smooth puree. Transfer the mix to a bowl and leave to rest, keeping it warm.

Blanch or gently stew the carrot, with a little lemon juice, drain and whisk. Add to the potato mixing well to obtain a smooth paste.  Add the flour, a pinch of salt and pepper and a spoonful of oil. Form a smooth mass and divide into even little pieces forming little balls of the same dimensions.

Cook the gnocchi in boiling salted water for about 3 minutes, until they float completely and season.


For the sauce:


Shell the peas and scald for two minutes in salted boiling water. Drain and pass under cold water.

Blanch the edamame beans for three-four minutes in boiling salted water.

Whisk the edamame with the herbs, plenty of high oleic content sunflower oil and two spoonfuls of extra virgin olive oil. Season with salt and pepper. Add water if necessary to make the sauce fluid.

Cook the gnocchi and re pass them in the pan to make them lucid and crunchy. Serve putting the edamame sauce on the base of the plate and alternating the peas with the potato gnocchi.

Garnish with herbs, a drizzle of raw extra virgin olive oil and serve.