In a large saute pan, add olive oil, heat until hot.
Add tomatoes, asparagus, artichokes and cippolini onions
Stir to coat with oil and cook until softened.
Add vegetable stock, stir to combine.
Add potato gnocchi, stir to combine.
Add basil and season to finish.
POTATO GNOCCHI
Yields 50 to 60 pieces
INGREDIENTS
1 Pound Baked Idaho Potato Flesh through Ricer (approximately 2 pounds of potatoes)
1 ¼ Cup Flour
1 Egg Yolk
1 tsp Extra Virgin Olive Oil
Salt and White Pepper to Taste
METHOD
Bake approximately 2 pounds of Idaho potatoes until skins are crunchy. Remove from oven and peel off skins while hot.
Push flesh through ricer or food mill into a shallow bowl.
Weigh 1 pound of potato flesh for recipe
Add remaining ingredients to potato
Combine with hands (do not over work) to form a ball
Cut ball into 4 pieces. On a work surface roll each piece into long rope.
Cut rope into separate small pieces.
Roll each piece over a gnocchi paddle or the back of a fork to make grooves.
Place on lightly floured baking tray and set aside
To Finish:
In a wide pot of gently boiling salted water add the gnocchi.
Cook until all gnocchi rise to the surface of the water.
Remove with a strainer into an ice bath and cool completely.
Strain out the gnocchi from the water.
Place gnocchi in a dish and lightly coat with olive oil.
Dinner: Sunday - Thursday from 5 to 9 pm, Friday - Saturday from 5 to 9:30 pm | Lunch: Saturday - Sunday from 11:30 am to 2:30 pm
Dolores Street between Ocean and Seventh, Carmel-by-the-Sea | 831.625.6500
