Potato-Spelt Gnocchi With Roasted Asparagus Puree and Black Olive Tapenade

It is so easy to make your own Potato-Spelt Gnocchi at home! Chef Eric Tucker teaches you how below. Once prepared, this dish is plated with a vibrant Roasted Asparagus Puree and a Black Olive Tapenade paste. Each recipe is simple to prepare and includes wholesome plant-based ingredients.

Ingredients

  • Gnocchi
  • 2/3 cup all-purpose flour, more as needed
  • 1/2 cup whole-spelt flour
  • 3 large Yukon Gold Potatoes, baked
  • Serving
  • 2 cups asparagus, thinly sliced on the bias
  • 1/2 cup green garlic, thinly sliced
  • Roasted Asparagus Puree
  • Black Olive Tapenade
  • Freshly ground black pepper to taste
  • Chopped herbs of choice
  • PREP TIME 20
  • COOK TIME 120
  • Serves 6

Directions

Gnocchi

  1. Remove skin from baked potatoes. Pass potatoes through a potato ricer or mash potatoes. Slowly knead in flour until it forms a soft dough.
  2. Cut off 1/4 of dough and roll into a 1-inch thick rope. Use the remaining dough to make 3 more ropes. Cut each rope into 1/2-inch long segments, and pinch the sides of each piece of dough so it looks like a bow tie.
  3. Place the finished gnocchi on a floured pan. Freeze gnocchi for 1 hour.
  4. Blanch gnocchi in salted water until they float. Cool in an ice water bath, drain and set aside.

Serving

  1. Heat a large skillet over medium-high heat. Add green garlic and asparagus and sauté for 30 seconds until ingredients wilt.
  2. Push to side of the pan and add the Potato-Spelt Gnocchi. Continue to sauté without moving for 30-45 seconds to allow ingredients to develop a crust.
  3. Turn gnocchi and mix with the garlic and asparagus. Continue to sauté another 2 minutes to heat through. Season with freshly ground black pepper.
  4. For each serving, place 3 tablespoons of the Roasted Asparagus Puree on a serving plate, top with the gnocchi mixture. Sprinkle 2 teaspoons of the Black Olive Tapenade over the gnocchi followed by chopped herbs.