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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Vegetable Gnocchi from juice pulp for Meatless Monday

March 13th, 2017 · No Comments · Agrotourism, Allergies, Brooklyn, Cheese, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, DIY, Easter, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Pasta, Preserves, Queens, salad, Side Dishes, Spring Recipes, Summer, Summer Recipes, Thanksgiving, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Vegetarian, Winter Recipes

2I was raised to never waste food so when I am cooking, I try to use all scraps left from peeling, trimming or juicing vegetables and fruit. During the winter I use a lot of carrots, celery and kale for juicing along with apples, ginger and turmeric. Because I use all the different pulp for various recipes, I started juicing these items separately. I juice the apples first to use the pulp in my oatmeal. I juice turmeric and ginger together and then dry this pulp in the sun for tea. I juice carrots, celery and any greens together and then freeze them in ice cubes to use later for sofrito although this weekend I accumulated quite a bit of it and decide to use the pulp in a simple gnocchi dinner for our weekend family meal. My only regret was that I did not make more!

Not only is the ridiculously simple and delicious, but it will leave you with a real sense of pride in being able to use something that would have normally been discarded or used for compost at best. This recipe is super flexible and can incorporate any variety winter vegetables like broccoli, spinach, cauliflower or beets. If the thought of making gnocchi scares you, try it with a friend and make it a team effort and you will see how enjoyable it can be.

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INGREDIENTS

2 egg yolks
Pinch of salt
⅓ cup grated Parmesan cheese, plus more for garnishing
1½ cups all-purpose flour
1 1/2 cups of fresh veg pulp, lightly sautéed and salted
8 tablespoons (1 stick) unsalted butter
1 garlic clove, minced
Two or three fresh sage leaves, minced
Salt and freshly ground black pepper

INSTRUCTIONS

1. Place the veg pulp in a sauté pan with two tablespoons of EVOO and salt to taste and sauté. Then set aside.
2. Begin the gnocchi but preparing a large clean counter space to create your well with 1 1/2 cup of flour of choice plus a little extra for dusting.
3. Crack the two eggs in the center and begin to swirl from the inside, pulling the flour from the sides to begin incorporating with the egg mixture and then add the veg pulp until it all incorporates and you form a dough.
4. On your lightly floured surface, roll a third of the dough into a log about ¾ inch thick. Cut the log into 1-inch pieces and press through your gnocchi paddle (you can buy one for about $5 at Complement the Chef in Southold). Transfer the finished gnocchi to a floured baking sheet. Repeat with the remaining dough.
4. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 3 to 4 minutes. Drain.
5. In a large sauté pan, melt the butter over medium heat. Cook until the butter begins to turn lightly brown and smells nutty, 8 to 10 minutes. Add the garlic and sage, and cook until fragrant, 1 to 2 minutes.
6. Add the drained gnocchi to the pan and sauté until well coated in butter, garlic and sage. Season with salt and freshly ground black pepper, and garnish with Parmesan. Serve immediately.

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gnocchi

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