Idaho® Potato Gnocchi with Peas | Idaho Potato Commission
Gnocchi - Prick each potato once or twice with the tip of a knife. Place on a tray or on oven rack and bake at 400°F until centers are soft, 45-60 minutes. Remove skins while warm. - Working quickly...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at idahopotato.com.
Cooking tools:
- Potato ricer
- Food mill
- Bench scraper
- Blender
- Food processor
- Pepper mill
- Oven
- Baking sheet
- Chef's knife
- Mixing bowl
- Whisk
- Spatula
- Pot
- Slotted spoon
- Mesh sieve
- Fork
- Skillet
- Stove
- Plastic wrap
- Airtight container
- Refrigerator
Ingredients
- 4 pounds Idaho® russet potatoes, scrubbed, not peeled
- 2 cups all-purpose flour, plus more for dusting
- 2 whole eggs
- 2 egg yolks
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- Semolina flour for dusting
- 12 ounces fresh pea tendrils, lightly packed
- 6 ounces fresh spinach, lightly packed
- 1/4 cup canola oil
- 2 tablespoons butter
- 1 teaspoon garlic, minced
- 1 teaspoon shallot, minced
- 1/4 cup white wine
- 1/4 cup pea tendril and spinach purée
- 1 cup snap peas, trimmed
- 1/2 cup fresh green peas, shelled
- Shaved Parmesan cheese
- Extra virgin olive oil
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