Come spring, our kitchen is bursting with fava beans. Their fresh, slightly grassy flavor is a wonderful accompaniment to almost any homemade pasta dish, but this might be our favorite iteration. Tossed both with a spring medley of local produce and petite, velvety bites of gnocchi, it’s a vibrant dish you can easily pull off at home.
GNOCCHI WITH SPRING VEGETABLES AND FAVA BEAN PUREE
8 oz gnocchi, homemade or store-bought
1 cup blanched English peas
1 cup small diced tri-color carrots (blanched in boiling water half-way)
4 oz spinach or swiss chard
2 oz butter
1 cup ground parmesan
2 oz EVOO
1 sprig rosemary
1 batch fava bean puree recipe (below)
–In a large saucepan, add EVOO and butter, heat pan, add carrots and saute. Add spinach, 4 oz of pasta water, butter and cheese.
–Meanwhile cook gnocchi. When they float, add to veg mixture. Add rosemary, salt and pepper.
–When plating, spoon a 2 T of puree on base of plate and spread around. In the center of the bowl add your gnocchi mixture and if desired more cheese.
FAVA BEAN PUREE
2 cups of fava beans, blanched and shelled
1 small onion
1 t crushed pepper
1 t sliced garlic
2 oz spinach
–Saute onions with garlic and crushed red pepper. Add spinach and favas. Saute for 2 minutes.
-Put in blender and process with EVOO and water alternately. Season to taste.
Spring medley of local produce
Come spring, our kitchen is bursting with fava beans. Their fresh, slightly grassy flavor is a wonderful accompaniment to almost any homemade ...
If Gnocchi couldn’t get any better, pairing it with Chef Liam’s Porchetta Ragu makes you wish the pasta bowl was bottomless! Try this unique pairing of Gnocchi, which will not only be a fun and different preparation process to normal pasta, but is also guaranteed to be delicious when it’s time to sit down and enjoy!
GNOCCHI WITH PORCHETTA RAGU
6 large potatoes, bolied
salt and pepper
2 lbs cold porchetta
2 carrots, minced
2 celery sticks, minced
1 large onion, minced
1 garlic clove, minced
rosemary, sage, and bay leaves
-Boil the potatoes in salty water with the skin on
-Peel the potatoes, rice them. Let cool.
-Add the egg and salt and pepper to taste
-Add the flour and mix. Continue mixing and add flour until the dough is smooth and not very sticky
-Make a tube and cut into 1-inch pieces.
-Meanwhile, in a large pot heat the olive oil and add the minced veggies and herbs.
-Stir occasionally and add the diced porchetta. Keep cooking for 10 minutes and add the tomatoes paste, Add salt and pepper to taste.
-Continue cooking for 1 hour in low heat.
-Boil gnocchi in salty water until they float. Drain well and add sauce to taste.
a fun and different preparation
If Gnocchi couldn't get any better, pairing it with Chef Liam's Porchetta Ragu makes you wish the pasta bowl was bottomless! Try ...
Gnocchi have been described as little edible pillows of heaven and while they are one of the most delicious Italian pastas, they are also one of the hardest to master in the kitchen. Below is a recipe for these delectable pastas, which will be the perfect skill to learn in time to show off at the next dinner party!
Perfect skill to learn
Gnocchi have been described as little edible pillows of heaven and while they are one of the most delicious Italian pastas, they ...