Potato Gnocchi Recipe

Preheat oven to 400°F (200°C). Prick potatoes all over with a fork, place directly on oven rack and roast until fork-tender, about 45–60 minutes depending on size. Alternatively, boil whole potatoes in salted water until tender, 25–35 minutes.

While hot, halve potatoes and scoop flesh through a ricer or mash very finely. Spread on a tray to cool and release steam for 5–10 minutes; moisture will evaporate for firmer dough.

Combine warm riced potato, salt, pepper, grated Parmigiano and egg yolk in a bowl. Gently fold in 1 cup of flour. Turn out onto a lightly floured surface and knead briefly — just until a cohesive, slightly sticky dough forms. Add up to 1/2 cup additional flour only as needed; avoid overworking.

Divide dough into 4 portions. Roll each into a 3/4-inch rope on a floured surface. Cut ropes into 3/4-inch pieces. If desired, roll each piece over the back of a fork or a gnocchi board to form ridges. Dust pieces with a little flour to prevent sticking and place on a tray.

Bring a large pot of salted water to a rolling boil. Cook gnocchi in batches: when they float to the surface, continue cooking 30–60 seconds, then remove with a slotted spoon to a plate. Do not overcook; they will finish in the pan later.

While potatoes roast/cool, toss carrots, zucchini, red pepper, mushrooms and sliced fennel with 3 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper on a sheet pan in a single layer.

Roast in the same 400°F (200°C) oven for 18–22 minutes, turning once, until vegetables are tender and mushrooms are browned. Remove from oven and set aside. Keep warm.

In a sauté pan over medium heat, melt 1 tbs butter. Add minced shallot and cook until translucent, 2–3 minutes.

Add chopped fennel fronds and the lemon and orange zest; cook for 30 seconds to release aroma.

Deglaze with 1/4 cup white wine (or veg stock) and simmer until mostly reduced, about 1–2 minutes.

Reduce heat to low and stir in 3 tbs heavy cream and 2 tbs grated Parmigiano. Warm gently until slightly thickened, 1–2 minutes. Season with 1/4 tsp salt and a pinch of pepper. Keep warm on lowest heat; thin with up to 1–2 tbs water if needed to reach a saucy consistency.

In a mini food processor or with a mortar and pestle, pulse basil, parsley, garlic, pine nuts, 3 tbs olive oil and 1/4 tsp salt until a coarse, vibrant paste forms.

Stir in 1/2 tsp white truffle oil and adjust salt to taste. Keep at room temperature; if made ahead, cover and refrigerate — return to room temperature before serving.

In a large sauté pan over medium heat, melt 1 tbs butter with 1 tsp olive oil. Add cooked gnocchi in a single layer and sear, turning occasionally, until edges are golden and a bit crisp, about 3–4 minutes.

Add roasted vegetables and mushrooms to the pan to warm through and gently toss with the gnocchi for 1–2 minutes.

Pour the warmed fennel citrus cream over the gnocchi and vegetables, tossing gently to coat. If sauce is too thick, add 1–2 tbs reserved pasta cooking water or warm water to loosen.

Remove from heat. Spoon small dollops (or a thin ribbon) of truffle pistou over portions and gently toss once to distribute aromatic oil; avoid cooking the pistou to preserve flavor.

Plate the gnocchi and vegetables. Finish with a sprinkle of freshly grated Parmigiano-Reggiano, microgreens or fennel fronds, and a light pinch of coarse sea salt if desired. Serve immediately.