Gnocchi Primavera

Homemade gnocchi is a real treat in our home, a definite labor of love. The technique is simple and it's a wonderful activity to do as a family.

This recipe is full of color and flavor, a delicious design for a backdrop of gnocchi. Play with the produce you incorporate from season to season: Trade out the peas here for beans or edamame in the spring, add fresh corn, cut from the cob, and blistered tomatoes in the summer, or caramelized cipollini onions and roasted broccoli in the fall.

Yield: 6-8 portions , Prep time: 60 minutes , Cook time: 90 minutes



1. Preheat the oven to 400 degrees.
2. Prep your ingredients: Peel and chop the potatoes. Peel and smash the garlic. Clean and remove the greens from the radishes before quartering them. Slice the lemon and the butter.
3. Place the potatoes and smashed garlic in a pot; cover with water and bring to a boil.
4. Spread the radishes in a small roasting pan, top with the slices of lemon and pats of butter, and season with salt and pepper. Place in the preheated oven and let cook for 20-30 minutes, or until the radishes are tender and crispy on the edges.
5. Once the potatoes are fork-tender, they are finished cooking; drain. Let them cool enough to touch and press through a ricer, leaving the fluffy potatoes on a flat board.
6. Next, create a well in the center of the riced potatoes. Crack the eggs into the well (right on the board) and lightly whisk with a fork. Season the potatoes with salt before folding the eggs slowly into the potatoes.
7. When the eggs are added to the potatoes, start folding in the flour, one 1/2 cup at a time; keep adding flour until the dough no longer sticks to you.
8. Fill a large sauté pan 3/4 of the way with water. Add a hearty pinch of salt and bring to a boil. Once the water is boiling, pinch a little nugget of the gnocchi dough into the water to make sure it holds up in the water. If the gnocchi falls apart or is too gummy, add another half cup of flour to the dough. Continue to test nuggets of dough until the gnocchi is to your desired consistency.
9. Once the dough is to your liking, quarter it and roll into 1/2-inch -- 1-inch-thick logs and then cut into 1-inch-thick little dumplings. When the first round of gnocchi is rolled out, add to the boiling salted water. It will only take 1 minute or so to cook; when it floats to the top, remove with a slotted spoon and let rest on a parchment-lined cookie sheet in a single layer. Repeat rolling and cooking until all of the gnocchi is finished.
10. Next, in a clean, dry sauté pan over medium-high heat, melt 1-2 Tbsp. of butter. When the butter starts to brown, add a portion of thegnocchi to the pan with a heart spoonful of the radishes, their sauce, some asparagus, and fresh peas. Season everything with salt and pepper and allow the gnocchi to crisp in the butter on both sides. *If the gnocchi is sticking, add more butter to the pan.
11. Finally, plate everything and top with fresh ricotta before serving.

Tips + Tricks

**As a general rule of thumb when making gnocchi, I cook 1 potato per guest, but we usually do have leftovers. 
**Depending on the occasion and the crowd, make and cook the gnocchi a couple hours in advance of service and refrigerate until supper. Sear to order for delicious results