Gnocchi are the ultimate comfort food but can be a bit too hearty during the summer months. We paired our gnocchi with a light pan sauce with fresh seasonal vegetables to make this dish year-round. These gnocchi are also delicious with any of your garden’s vegetables and herbs.
PREP TIME: 30 minutes
COOK TIME: 45 minutes
YIELD: 4-6 servings
- 2 pounds russet potatoes
- 1 egg
- 2 egg yolks
- ¾ cup soft goat cheese
- 1 cup all purpose flour
- 1 teaspoon salt
Summer Vegetable Sauce
- 1 cup heirloom cherry tomatoes
- 3 cloves of garlic
- 1 shallot
- 1 cup snow peas
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme
- ¼ cup white wine
- 4 tablespoons butter
- 1 cup pea shoots
- salt and pepper to taste
Method of Preparation
- Preheat your Wolf Convection Steam Oven to 210° on the Steam mode. Peel your russet potatoes and dice them into 2-3 inch cubes. Place on the perforated tray and steam for about 20 minutes, or until fork tender.
- While your potatoes are steaming, slice your cherry tomatoes in half, thinly slice your garlic and shallot, and trim the ends off your snow peas.
- Once the potatoes are fully cooked, remove them from the steam oven and let cool. Set the Convection Steam oven to 375° on the Convection Steam mode. To have the softest gnocchi, use a potato ricer to finely mash the potatoes. If you don’t have a ricer at home, use a whisk to try to make the potatoes as fine as possible.
- Add the egg, egg yolks, goat cheese, and 1 teaspoon of salt to the potatoes, and mix until fully combined. Add ¾ cup of flour to the potato mixture. It should start to resemble a dough. Add more flour one tablespoon at a time until the the dough is fully combined and holding together. The key to soft gnocchi is adding just enough flour to hold it together.
- On a floured surface, begin shaping the gnocchi by taking a baseball sized ball of dough and rolling it out to form a 1 inch thick “rope”. Using a knife or bench scraper, cut your gnocchi to your desired size and place on a lightly greased perforated tray.
- Place the gnocchi in the Convection Steam Oven and cook for 10 minutes, then shut off the steam for the final 5 minutes. To shut off the steam, use the arrow keys to highlight the steam icon and press enter to make the check mark disappear.
- On your Wolf Range or Induction top, place a large sauté pan over medium high heat. Add the olive oil to the pan and let it heat up for 30 seconds. Add the garlic and shallots to the pan and sauté for 3 minutes. Add the tomatoes to the pan and sauté for 3 minutes.
- Deglaze the pan with the white wine and add the snow peas, thyme, and season with salt and pepper. Shut off the heat and stir in the butter.
- Plate your gnocchi then add the vegetables right on top. Garnish with your pea shoots, serve, and enjoy!
These gnocchi’s have also been tested with Gluten Free all purpose flour. The substitution is flawless, using the same measurements for gluten free flour as you would all purpose flour.
This recipe can also be made using store bought gnocchi! Spread out the gnocchi on a lightly greased perforated tray, and follow step 6.