Spring Garden Gnocchi Recipe

Bake potatoes

Preheat oven to 425°F (220°C). Prick russet potatoes with a fork and place directly on the oven rack. Bake until tender and a skewer slides through easily, about 45–60 minutes. When cool enough to handle, peel while still warm.

Rice and cool

Pass the peeled warm potatoes through a ricer into a large bowl (or finely mash), spreading them out so steam escapes. Let cool just until warm, not hot, about 5 minutes.

Make dough

Make a well in the potatoes, add the egg, salt and white pepper, and mix gently. Sprinkle 1 1/2 cups of the flour over the potato mixture and use a bench scraper or fork to fold until a soft dough forms. If dough is sticky, add remaining flour 2–4 tablespoons at a time (total about 2 1/4 cups). Turn onto a floured surface and gently knead 6–8 turns—do not overwork.

Form gnocchi

Divide dough into 6 portions. Roll each into a 3/4-inch (2 cm) rope, cut into 1-inch pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges. Dust with flour to prevent sticking.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches: when they float, cook 30–45 seconds more, then remove with a slotted spoon to a tray lined with a kitchen towel. Reserve 1 cup of cooking water.

While gnocchi are cooking, combine soft goat cheese, Greek yogurt, lemon zest, lemon juice, salt and black pepper in a food processor or with an immersion blender. Blend until very smooth and airy, scraping down the sides once. Transfer to a piping bag or small bowl and keep chilled until plating. If too thick, thin with up to 1 teaspoon water or additional yogurt.

Make quick pickling liquid: in a small saucepan bring white wine vinegar, water, sugar and salt to a simmer just until sugar dissolves. Remove from heat and let cool 1–2 minutes. Place tarragon and chervil/parsley in a small jar or bowl and pour warm pickling liquid over herbs; let sit at room temperature at least 10 minutes (can be held up to 1 hour). Drain before using.

Toast pine nuts in a dry skillet over medium heat until fragrant and lightly golden, about 2–3 minutes. Watch closely and shake pan frequently. Remove and cool.

In a large skillet over medium-high heat melt 1 tablespoon butter with 1 tablespoon olive oil. Add mushrooms in a single layer (do in two batches if needed) and cook undisturbed for 2–3 minutes to develop color. Stir, add minced garlic and thyme, then continue to cook until mushrooms are tender and liquid evaporates, about 3–4 more minutes. Season with salt and pepper. Keep warm.

Blanch snap peas in boiling salted water for 30–45 seconds until bright green and still crisp. Shock in an ice bath, then drain and pat dry.

In the same skillet used for mushrooms (wipe if necessary), melt 2 tablespoons butter over medium heat. Add sliced leeks and scallions and cook until softened and fragrant, about 2–3 minutes. Add drained snap peas and sauté 1–2 minutes to warm through. Season with kosher salt and black pepper. Keep warm.

Warm a clean skillet over medium heat and add 1 tablespoon butter and 2 tablespoons olive oil. Add cooked gnocchi in a single layer and pan-fry gently, tossing occasionally, until bottoms are golden and slightly crisp, about 3–4 minutes.

Add sautéed snap peas and leeks to the skillet with gnocchi and toss together. If mixture seems dry, add reserved gnocchi cooking water 1–2 tablespoons at a time to loosen and create a light sauce.

Taste and adjust seasoning with sea salt flakes and freshly ground black pepper. Squeeze half a lemon over the pan mixture and toss once.

To serve: smear a spoonful (about 1–2 tablespoons) of whipped goat cheese onto warm plates. Pile pan-fried gnocchi, snap peas and leeks on top. Spoon warm wild mushrooms over and scatter pickled herb leaves and toasted pine nuts. Finish with a generous sprinkle of freshly grated Parmesan, a drizzle of extra-virgin olive oil, microgreens (if using), and a few flakes of sea salt.