I really know nothing about gnocchi. Other than the fact that I like it, I have never attempted to make it until recently. The idea for this recipe started with an Instagram picture from Blackberry Farm perhaps one of the most gorgeous and highly coveted resorts in the South if not the United States. Pea tendrils were being brought in from the garden after thinning them out to be transformed into some sort of delicious dish being served for dinner that night. That reminded me that it was time to thin out our sweet peas that Drew very successfully grew from see despite two very late cold snaps this spring. I immediately began research on pea tendril recipes and came across sauteed pea tendrils. For reasons unknown, I have had gnocchi on the brain……..perhaps it’s the countless Giada shows that I watch, but whatever the reason, it seemed like a good idea to make gnocchi using some of our fresh herbs and top it with the sauteed pea tendrils. Something this fresh called for a light sauce rather than a big heavy cream sauce. And by light I guess I mean color, because butter isn’t exactly “light”, but it does help to keep the crisp flavor component rather than weighing it down with something creamy.
What I know now about gnocchi is that I really enjoy making it as well as eating it. Unfortunately, not everyone is a fan I have learned. If you are not super fond of dumplings or other doughy-type foods, this might not be the thing for you, but if you are, this is your dish!!! The gnocchi and sauce can be made any time with or without the sauteed tendrils. It can serve as a side dish or top it with fresh pan seared fish for a full meal. I know-chi that I will be making gnocchi again very soon even if I am the only one in the house that will eat it!
- 2 large Russet potatoes, peeled, cubed and boiled
- 1 egg
- 2 cups flour
- 1/4 cup fresh herbs (i.e. thyme, rosemary, basil)
- 2 dried red chiles
- 3-4 cloves smashed garlic
- 1 tablespoon vegetable oil
- 3/4 pound sweet pea tendrils/shoots
- Shredded Parmesan cheese
- 2-3 tablespoons butter, melted
- 1/4 cup dry white wine
- 1 teaspoon fresh lemon juice
- 2 teaspoons garlic powder
- salt and pepper to taste
- Peel potaoes and cut into fourths. Boil in salted water for about 15 minutes. Mash potatoes with egg, flour and fresh herbs. Knead dough until it forms a ball. Roll out sections of dough into a snake and cut into 1/2 pieces. Working in batches, drop dough pieces into rapidly boiling water and boil about 3-4 minutes or until the gnocchi comes to the top of the water. Carefully remove gnocchi and set aside.
- Saute chiles and garlic in vegetable oil about 4 minutes over medium heat. Reduce heat and add tendrils. Stirring constantly, cook until tendrils begin to wilt. Season with salt and pepper. Serve over gnocchi and butter sauce and top with shredded Parmesan cheese.
- In a small sauce pan over low heat, melt butter. Whisk in wine, lemon juice and garlic powder. Cook until sauce is warm stirring continuously. Season with salt and pepper. Pour over gnocchi.
Thanks for reading and to keep in touch you can Subscribe to High Heels To Hot Wheels by Email and follow me on Twitter, Facebook, Pinterest and Instagram. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to continue to create new content for my readers, so thank you for your support. I am also asked to review and test products, but will only present products that fit the nature of this blog and that I believe in. All opinions are my own.