GNOCCHI WITH SPRING VEGETABLES AND BASIL

Gnocchi With Spring Vegetables and Basil image

This recipe was a happy accident. Justin Smiley, one of the chefs at Barbuto in the West Village of Manhattan, froze a batch of gnocchi. But the chef Jonathan Waxman needed some right away, so he threw the frozen gnocchi into a pan with butter and oil, browned them and tossed them with vegetables.

Provided by Florence Fabricant

Categories dinner, project, main course

Time 2h

Yield About 60 gnocchi, 4 to 6 servings

Number Of Ingredients 9

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Ingredients

3 large russet baking potatoes, preferably organic
4 tablespoons, approximately, all-purpose flour, preferably organic
2 tablespoons olive oil
6 carrots, peeled, trimmed and cut in thirds
2 cups shelled peas, fresh or thawed frozen
6 tablespoons unsalted butter
12 basil leaves, slivered
Sea salt
Ground black pepper

Steps:

Steam potatoes over boiling water until tender, 50 to 60 minutes. Cool for 2 hours. Break up potatoes and use a food mill or ricer to mash them into a bowl. Peeling is not necessary with these tools, but the potatoes can be peeled if desired. Dust a smooth work surface with 1 tablespoon flour and scoop potatoes on top. Dust potatoes with remaining flour and dribble a tablespoon of the oil on top. With your hands, work the potatoes, kneading lightly, about 5 minutes until they come together to make a soft dough. Add a bit more flour if needed. Let it rest 10 minutes.
Divide the dough into four balls. Roll out each into a strand 1-inch thick, then use a knife or pastry scraper to cut into 1-inch pieces of gnocchi. Place on one or more parchment-lined trays and freeze at least 1 hour. When hard, remove as many as desired for cooking and transfer the rest to a plastic bag for freezing up to one month.
Cook carrots in simmering water 12 minutes, until tender. Scoop out with a slotted spoon and cut in bite-size pieces. If using fresh peas, add to water, cook about 2 minutes, until tender, and drain. Melt butter with 1 tablespoon oil in a large skillet on medium-high heat. Add frozen gnocchi and sauté about 3 minutes, turning gnocchi frequently, until lightly browned. Add peas and carrots and cook about 2 minutes more. Toss in basil leaves and season with salt and pepper.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 743 milligrams, Sugar 7 grams, TransFat 0 grams