Although our Greenport Farmers’ Market (GFM) is closed for the season, many of our North Fork farm stands are still open and most of our farmers still have plenty of potatoes on storage. Not only are potatoes versatile but they have a considerable shelf life long after you pick them up from the farm stand. One of the many wonderful things about our farmers’ market in Greenport is that they have a kid’s cooking class which involves children of all ages.
Not only do they provide a platform for some of our smaller farms but they are also home to the Southold School Garden that sells their produce to fund their program. During one of the last Saturdays of the Farmers’ Market I hosted a gnocchi-making demo with kids of all ages and have included the recipe and video footage of it below. Thank you to the GFM and to everyone who turned out for it and see you next season!
Cooking demo youtube link Video footage by Kim Rosen
Ingredients and recipe
– 2 lbs (about 4) of baking potatoes like Russets or Yukon from Deep Roots Farm
– 1 ½ cups of all purpose flour
– ½ teaspoon of baking powder
– Pinch of nutmeg
– 1 tablespoon of fresh chopped herbs
– 1 egg white
Directions
1) Stir together ingredients and add flour until forming a wet dough
2) Shape dough into logs on well floured surface and cut crosswise into 1 inch pieces and roll, placing on a lightly floured baking sheet (great way to freeze them, then store in baggies)
4) Cook gnocchi in 2 batches (4 mins or till floating), drain and set
5) Cook sautéed seasonal farmers’ market veggies in skillet over medium-low heat, about 5 mins, then toss in the gnocchi and serve. We used Deep roots spicy greens for sauteeing along with mushrooms from Long Island Mushroom Co.
This dish pairs beautifully with a glass of Chardonnay from Coffee Pot Cellars. Pick up a bottle when you visit their new tasting room in Cutchogue.
