08/31/2017
Our Acorn Gnocchi is a fun twist on the traditional potato based pasta Italian dish. A true comfort food, this dish is bursting with flavor from the deliciously pillowy acorn gnocchi, creamy herby garlic sauce, and lightly wilted Chard. A great end of summer meal to use up those herbs and summer Chard from the garden! Make the process a fun family affair and enjoy the decadence wild foraged food can offer. Recipe below.
Acorn Gnocchi with Parmesan Herb Cream Sauce and Wilted Chard
Serves: 5-6
Gnocchi:
2 large Russet or Gold Potatoes
3 eggs
1 Cup Royce Native Orchards Acorn Flour
1/2 Cup All Purpose Flour
1 1/4 tsp Salt
Olive oil
Sauce:
3 tbsp unsalted butter
4 cloves garlic
4 sage leaves,chopped
1 tsp fresh thyme,chopped
1 tsp fresh oregano,chopped
2 tbsp all Purpose Flour
1 1/4 cup whole milk or cream
1 cup Parmesan
3 cups Swiss Chard, chopped
Fresh Parsley, for garnish
Peel and chop potatoes int quarters. Place in a pot of cold water and cook over medium high heat until soft, about 20 minutes.
Stain the potatoes. Arrange a potato ricer over a large bowl and mash the potatoes in batches through the ricer.
Add salt and both of the flours. Using a light hand and a fork fluff the mixture together using a whipping motion. Whisk eggs in a separate bowl and continue to do the same as you incorporate the eggs Into the mixture. After all is incorporated, you should have a good and formable dough that holds together. If it is too sticky, add more flour 1 tbsp at a time.
Dump the dough onto a clean and lightly floured work surface. With a very light touch and gentle hands begin to roll the dough out in batches to about the width of your thumb. Cut dough into 1/2 inch pieces, and using a fork, press down on each cut side of the dough to create a fork indentation. Lay each finished dough aside until all dough has been cut and marked.
Heat a large pan over medium heat and add a good drizzle of olive oil. Working in batches, fry the gnocchi until golden brown on each side. Once finished, set cooked gnocchi aside.
Drain oil from frying out of the pan and melt the butter. And chopped sage, oregano, and thyme and garlic and cook until slightly aromatic, no more than a minute. Whisk in flour and cook one minute more. Add the milk slowly and stir until the mixture has thickened into a sauce. Add 3/4 cup Parmesan and salt and pepper to taste. Turn heat to low and add Chard. Cook until just wilted and soft. Add gnocchi back to the pan and incorporate the mixture together evenly. Garnish with parsley and the remaining 1/4 cup of Parmesan cheese. Serve and enjoy.
