Become a digitalPLUS subscriber. $12 for 12 weeks.

April 14: Lunchbreak - Gnocchi, Peas and Carrots

Jonathan Waxman

To purchase a copy of the book:

Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics
7:00 p.m.
Terzo Piano
159 East Monroe
Reservations required - (312) 443-8650


3 large organic russet potatoes
2 Tablespoons organic all-purpose flour
2 Tablespoons extra-virgin olive oil
2 cups thumbelina carrots, washed and stemmed
6 Tablespoons (3/4 stick) unsalted butter
2 cups shelled English peas
12 fresh basil leaves
Sea salt and freshly ground black pepper to taste

Prepare the gnocchi: Steam the potatoes in a pot until cooked and tender (about 30 minutes). Remove and let cool for 2 hours. Peel the skin (this is very easy). If you have a food mill or ricer, rice the potatoes in it, or better yet, pass the potatoes through a fine-mesh sieve. Rice the potatoes onto a lightly floured marble or wood surface. Dust the potatoes with the flour and dribble 1 Tablespoon of the olive oil on top. Very gently form a soft dough, making sure not to overwork it or it will be tough. Do this for 2 - 3 minutes and let the mass rest. Roll the dough into 1-inch-diameter tubes. With a paring knife cut the gnocchi into 1-inch lengths. Then roll each gnocchi over the tines of a fork to create slight grooves. When the gnocchi are finished, freeze them for at least 1 hour and up to 1 month.
Cook the carrots in simmering water for 20 minutes. Cool and cut into bite-size pieces.
Cook the gnocchi: Heat the butter and the remaining olive oil in a large skillet over medium-high heat. When the butter and oil are almost golden, add the frozen gnocchi and sauté for 3 minutes, moving them around so all sides start to darken.
Add the peas and carrots and continue to cook for 2 minutes. Toss in the basil leaves and season with sea salt and black pepper.

Copyright © 2014, The Baltimore Sun