During the Corona-19 pandemic, more people are getting to know their kitchens better. Early during the pandemic even baking yeast was difficult to come by. The recipe below takes quite a bit of time and may be a great recipe for you to create in your kitchen when you have extra time. The recipe, from the Idaho® Potato Commission website, requires white wine. Pair the rest of the bottle with dinner or perhaps enjoy a glass while making the Gnocchi!

Idaho Potato Gnocchi with Peas

Ingredients:

Potato Gnocchi – yield about 150 gnocchi

• 4 pounds Idaho® russet potatoes, scrubbed, not peeled
• 2 cups all-purpose flour, plus more for dusting
• 2 whole eggs
• 2 egg yolks
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• Semolina flour for dusting

Pea Tendril and Spinach Purée – yield 3 cups (24 oz.) 1/4 cup per serving

• 12 ounces fresh pea tendrils, lightly packed
• 6 ounces fresh spinach, lightly packed
• 1/4 cup canola oil
• 2 teaspoons kosher salt

Sauce per serving

• 2 tablespoons butter
• 1 teaspoon garlic, minced
• 1 teaspoon shallot, minced
• 1/4 cup white wine
• 1/4 cup pea tendril and spinach purée
• 1 cup snap peas, trimmed
• 1/2 cup fresh green peas, shelled

Garnish 

• Shaved Parmesan cheese
• Extra virgin olive oil

Directions:

Gnocchi

1. Prick each potato once or twice with the tip of a knife. Place on a tray or on oven rack and bake at 400°F until centers are soft, 45-60 minutes. Remove skins while warm.
2. Working quickly with warm potatoes, push through a ricer or food mill into a large bowl or onto a lightly floured work surface.
3. Whisk together eggs, yolks, and oils in a small bowl. Pour over potatoes and mix in with hands or large silicone spatula, while gradually adding about 2 cups flour, working just enough to form a soft dough. Do not over-work.
4. Before proceeding, test-cook a few gnocchi in boiling salted water. Allow to cook until they rise to the surface, usually 3-4 minutes. Cooked gnocchi should be light and pillowy. If too soft, work in a little more flour to the remaining dough before proceeding.
5. Divide dough into 12 equal pieces. Keep the dough covered while rolling gnocchi.
6. Working on a flour-dusted work surface, roll one piece of dough into a rope 1/2 to 3/4-inch diameter. Using a floured bench scraper, cut into 1-inch pieces. If desired, roll each piece on the back of a fork to make indent lines.
7. Place rolled gnocchi on semolina flour-dusted sheet pan while preparing remaining gnocchi. Cover tightly with plastic if not using immediately. May be refrigerated up to 1 day but best to use immediately.
8. Bring a large pot of salted water to a boil. Working in batches, or cooking per serving, drop the gnocchi into boiling water and cook as directed above. Remove from water with a slotted spoon or large mesh sieve. Serve immediately or transfer to a sheet pan to cool.
9. If not serving immediately, cover and refrigerate. Reheat in a skillet with butter until lightly browned.

Pea Tendril Purée

1. Blanch pea tendrils and spinach in boiling salted water for 3 minutes. Drain and transfer to an ice water bath. When cool, drain well.
2. Blend with oil and salt in a blender or processor until smooth. Store refrigerated in a covered container for up to 3 days.

Per serving, à la minute

1. Melt butter in a skillet over medium heat; sauté garlic and shallot until softened.
2. Add wine and simmer until reduced by about half.
3. Stir in 1/4 cup Pea Tendril Purée, peas and snap peas. Cook just until peas are tender-crisp, adding a few teaspoons of hot gnocchi water if needed to thin sauce.
4. Spoon sauce over hot boiled or browned gnocchi. Garnish with Parmesan, fresh black pepper, and a drizzle of olive oil.

Recipe provided by the Idaho® Potato Commission.