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2 lbs. Idaho potatoes, 1.5" dice, steamed for 25 minutes

8 oz sweet peas, roasted at 350 degrees for 5 minutes

1- 1 3/4 cup All Purpose flour

1 egg, lightly beaten

salt and pepper to taste

Method:

Puree the peas with egg. Smash the potatoes with a masher or run them through a potato ricer while still hot.

Add the pea/egg and remaining ingredients to the potatoes. Knead until you have formed an homogenous mixture about 4-6 minutes. Roll the dough into logs about 2/3 inch thick and cut into 3/4"-1" pieces.

Place the gnocchi into a pot of salted boiling water and poach until the gnocchi rises to the top. Remove the gnocchi from the water to a plate and serve with the carrot vinaigrette.

And a nice salad and Chianti.

Carrot Vinaigrette

1 cup fresh carrot juice reduced to 1/3 cup

1/2 cup white balsamic vinaigrette

1.5 cups extra virgin olive oil

salt and pepper to taste

Place all the ingredients in a jar and shake well.

Presented by: Holly Hambright & Chef Ben Willis-Becker, Holly's Eventful Dining

Date: 4/1/2014

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