The end of summer is bittersweet because although harvest-time is one of my favorite seasons out here, I morn the loss of my garden herbs and tomatoes. In my efforts to use up what is left in my garden, I make pesto, freeze herbs with olive oil into cubes, make tomato sauce and different stocks that also freeze well. 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 garden herbs together and and use the pulp to add into everything from meatloaf to pasta. One of my favorite dishes is a veggie and herb gnocchi that is delicious but also contains all the fiber and nutrients of the vegetable and herb pulp. I am demonstrating how to make this dish at the North Fork Foodie tour on Sunday, September 10th at 1:30 at Charnews Farm in Southold, where I will be cooking with the herbs from Peter Clarke of Clarke’s Garden and Home. Peter will talk about growing herbs year round and will have herbs for sale. Guests will participate in the preparation of the dish and will try some samples.
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, kale, beets, carrots, etc. 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.
2 farms eggs
Pinch of salt
⅓ cup grated Parmesan cheese, plus more for garnishing
1½ cups all-purpose flour
1 1/2 cups of fresh herb (I like to use parsley, thyme or oregano and/or basil) and veg pulp (Kale or spinach along with carrots and any other veg you might juice), lightly sautéed and salted
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons of EVOO
1 small bulb of shallot, minced
Two or three fresh sage leaves, minced
Sprig of Rosemary for garnish
Salt and freshly ground black pepper
1. Begin the gnocchi by 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.
2. Crack the two eggs in the center along with the veggie-herb pulp and begin to swirl from the inside, pulling the flour from the sides to begin incorporating with the egg mixture until it all incorporates into a dough you can form.
3. 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 shallots 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.