{"id":17321,"date":"2020-09-18T10:51:19","date_gmt":"2020-09-18T15:51:19","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=17321"},"modified":"2020-09-18T10:51:21","modified_gmt":"2020-09-18T15:51:21","slug":"idaho-potato-gnocchi-with-peas-and-a-bit-of-wine","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2020\/09\/18\/idaho-potato-gnocchi-with-peas-and-a-bit-of-wine\/","title":{"rendered":"Idaho\u00ae Potato Gnocchi with Peas and a Bit of Wine"},"content":{"rendered":"\n<p>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  <a href=\"https:\/\/idahopotato.com\">Idaho\u00ae Potato Commission<\/a> website, requires white wine. Pair the rest of the bottle with dinner or perhaps enjoy a glass while making the Gnocchi!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" style=\"text-align:center\">Idaho Potato Gnocchi with Peas<\/h3>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients:<\/h3>\n\n\n\n<p><strong>Potato Gnocchi &#8211; yield about 150 gnocchi<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4&nbsp;pounds Idaho\u00ae russet potatoes, scrubbed, not peeled<\/li><li>2 cups all-purpose flour, plus more for dusting<\/li><li>2 whole eggs<\/li><li>2 egg yolks<\/li><li>2 tablespoons olive oil<\/li><li>2 teaspoons&nbsp;kosher salt<\/li><li>Semolina flour for dusting<\/li><\/ul>\n\n\n\n<p><strong>Pea Tendril and Spinach Pur\u00e9e &#8211; yield 3 cups (24 oz.) 1\/4 cup per serving<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>12&nbsp;ounces&nbsp;fresh pea tendrils, lightly packed<\/li><li>6&nbsp;ounces&nbsp;fresh spinach, lightly packed<\/li><li>1\/4&nbsp;cup&nbsp;canola oil<\/li><li>2&nbsp;teaspoons&nbsp;kosher salt<\/li><\/ul>\n\n\n\n<p><strong>Sauce per serving<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2&nbsp;tablespoons&nbsp;butter<\/li><li>1&nbsp;teaspoon&nbsp;garlic, minced<\/li><li>1&nbsp;teaspoon&nbsp;shallot, minced<\/li><li>1\/4&nbsp;cup&nbsp;white wine<\/li><li>1\/4&nbsp;cup&nbsp;pea tendril and spinach pur\u00e9e<\/li><li>1&nbsp;cup&nbsp;snap peas, trimmed<\/li><li>1\/2&nbsp;cup&nbsp;fresh green peas, shelled<\/li><\/ul>\n\n\n\n<p><strong>Garnish&nbsp;<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Shaved Parmesan cheese<\/li><li>Extra virgin olive oil<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Directions:<\/h3>\n\n\n\n<p><strong>Gnocchi<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Prick each potato once or twice with the tip of a knife. Place on a tray or on oven rack and bake at 400\u00b0F until centers are soft, 45-60 minutes. Remove skins while warm.<\/li><li>Working quickly with warm potatoes, push through a ricer or food mill into a large bowl or onto a lightly floured work surface.<\/li><li>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.<\/li><li>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.<\/li><li>Divide dough into 12 equal pieces. Keep the dough covered while rolling gnocchi.<\/li><li>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.<\/li><li>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.<\/li><li>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.<\/li><li>If not serving immediately, cover and refrigerate. Reheat in a skillet with butter until lightly browned.<\/li><\/ol>\n\n\n\n<p><strong>Pea Tendril Pur\u00e9e<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Blanch pea tendrils and spinach in boiling salted water for 3 minutes. Drain and transfer to an ice water bath. When cool, drain well.<\/li><li>Blend with oil and salt in a blender or processor until smooth. Store refrigerated in a covered container for up to 3 days.<\/li><\/ol>\n\n\n\n<p><strong>Per serving, \u00e0 la minute<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Melt butter in a skillet over medium heat; saut\u00e9 garlic and shallot until softened.<\/li><li>Add wine and simmer until reduced by about half.<\/li><li>Stir in 1\/4 cup Pea Tendril Pur\u00e9e, peas and snap peas. Cook just until peas are tender-crisp, adding a few teaspoons of hot gnocchi water if needed to thin sauce.<\/li><li>Spoon sauce over hot boiled or browned gnocchi. Garnish with Parmesan, fresh black pepper, and a drizzle of olive oil.<\/li><\/ol>\n\n\n\n<p>Recipe provided by the <a href=\"https:\/\/idahopotato.com\">Idaho\u00ae Potato Commission<\/a>. <\/p>\n<script type=\"text\/javascript\" class=\"owbutton\" src=\"http:\/\/www.onlywire.com\/button\" title=\"Idaho\u00ae Potato Gnocchi with Peas and a Bit of Wine\" url=\"http:\/\/winetrailtraveler.com\/blog\/?p=17321\"><\/script>","protected":false},"excerpt":{"rendered":"<p>This recipe for Potato Gnocchi with Peas calls for a little white wine.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[155],"tags":[4166,3497,583,266],"class_list":["post-17321","post","type-post","status-publish","format-standard","hentry","category-wine-and-food","tag-gnocchi","tag-potato","tag-recipe","tag-white-wine"],"_links":{"self":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/17321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/comments?post=17321"}],"version-history":[{"count":4,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/17321\/revisions"}],"predecessor-version":[{"id":17325,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/17321\/revisions\/17325"}],"wp:attachment":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/media?parent=17321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/categories?post=17321"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/tags?post=17321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}