Cook up an elegant feast this Mother's Day:
Spring Vegetable Gnocchi with Artichokes and Artichoke Broth,
Green Garlic Tapenade, Chevre Truffles & Champagne
Spring Vegetable Gnocchi with Artichokes and Artichoke Broth
1/4 organic butter
1 pound organic medium artichokes, hearts only
10 cloves organic garlic, sliced
1 large organic leek, sliced
1 organic bay leaves
1 sprig organic thyme, stems removed
1 sprig organic rosemary, stems removed
2 cups organic white wine
4 cups organic vegetable or chicken broth
1 tablespoons organic salt
1/2 tablespoon organic black pepper
1 cup organic spring vegetables of choice
1 pound organic russet potatoes
1 teaspoon organic white pepper
1/2 teaspoon organic nutmeg
1 organic egg
1 teaspoon organic salt
1 cup organic flour
1 cup organic grated parmesan
1. Preheat oven to 375˚F to cook the potatoes for the gnocchi.
2. Lightly brown the butter in a deep sauce pan and add the artichoke hearts. Sauté on medium heat for 7 minutes, until you can start to smell the artichokes. Add the sliced garlic and leeks and sauté for another 2 minutes. Add the herbs and wine and reduce the wine by half. Add the broth and bring to a boil, then decrease the heat to low. Cook the artichokes approximately 15 to 20 minutes, until tender when poked with a knife.
3. To prepare the gnocchi, bake the potatoes at 375˚F until soft, approximately 25 minutes. Remove the potatoes and slice open the skin to allow the steam to escape for 3 minutes. Using a spoon, scoop out the potato into a food mill. Mill the potato into a bowl and add the spices, egg, salt, and half of the flour; incorporate with your hands gently. Add the remaining flour and the parmesan. The objective is to incorporate all of the ingredients with the least amount of “working” the dough (10 to 15 maximum touches). Shape the dough into small gnocchi.
4. Poach the gnocchi in salted boiling water until they float for 10 seconds. Remove and place them in ice water.
5. To serve, scoop a portion of gnocchi into each bowl then ladle artichokes, spring vegetables, and artichoke broth on top.
Recipe courtesy of CUESA.org
Green Garlic Tapenade
One bunch organic green garlic, coarsely chopped
1/4 cup organic olive oil
5 cloves organic garlic, sliced
Acme Italian Bread
1. Add all ingredients into a food processor (or a mortar and pestle) and mash until desired consistency is reached.
2. Slice bread into 1/2-inch rounds.
3. Spoon tapenade into a medium bowl and serve.
Serve with Chevre Truffles (CUESA.org) and Bossard Thuaud Sparkling White Wine.