Parisian gnocchi recipe with pea and asparagus pesto

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt offers creaminess with fewer calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can replace eggs in binding.

Start with 2 cups of all-purpose flour and 1.5 cups of water.

Add 6 ounces of butter and 1 tablespoon of salt to a saucepan over high heat and bring to a simmer.

Once boiling, add the flour and whisk to combine.

Cook until a film develops on the bottom of the pot, about 1-2 minutes.

Transfer the mixture to a stand mixer and let cool for 3-4 minutes.

In a separate pot, bring 3-4 quarts of water to a boil.

Add 1 cup of grated pecorino cheese and 2 tablespoons of grainy mustard to the cooled mixture in the mixer.

Add eggs one at a time, mixing until fully incorporated, about 3-4 minutes.

Fold in 1 tablespoon of minced chives and mix to combine.

Load the gnocchi batter into a heavy-duty freezer bag and cut a half-inch hole in the front.

Squeeze out about an inch of batter at a time and cut with a dull knife into boiling water to poach for about 90 seconds.

Use a slotted spoon to transfer the poached gnocchi to an oiled sheet pan.

For the pesto, combine 1 ounce of grated pecorino cheese, 2 ounces of picked basil, 1 ounce of picked parsley, 1 ounce of toasted walnuts, 1 tablespoon of salt, juice of half a lemon, and 3.5 ounces of extra virgin olive oil in a food processor and pulse until combined.

Snap the stems off the asparagus and cut into coins.

Sauté the asparagus in a pan with butter for 2-3 minutes until slightly tender.

Sear the gnocchi in a pan with 1 tablespoon of olive oil for 3-5 minutes until golden brown.

Return the pan to heat, add 2 tablespoons of water and 1 tablespoon of chilled butter, and stir to emulsify.

Combine the emulsified butter, peas, asparagus, and 3 tablespoons of pesto in a mixing bowl and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens