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Vegetable Trim Potato Gnocchi

Vegetable Trim Potato Gnocchi Recipe
Yield: 10 Servings (8 oz.)

Yield: 10 Servings (8 oz.)

These fluffy vegetable and potato gnocchi in a lemon, tarragon, and Parmesan cream sauce are versatile—serve as a tasty side or as an elegant vegetarian entrée.

Gnocchi
Ingredient Weight Measure
Simplot Farmhouse Originals™: Plain Mashed Potatoes 6/4lb 24 oz. 3 cups
Simplot RoastWorks®: Roasted Mediterranean Vegetable Blend 6/2.5lb 6 oz. 1 cup
All-purpose flour 12.75 oz. 2-1/2 cups
Kosher salt 1 Tbsp.
Black pepper, ground 2 tsp.
Eggs, large 1 each
Tarragon Cream Sauce
Ingredient Weight Measure
Butter, unsalted 2 oz. 4 Tbsp.
Garlic cloves, minced 2 cloves
White wine 4 fl. oz.
Heavy cream 16 fl. oz.
Lemon zest 2 tsp.
Parmesan cheese rind 2 oz.
Tarragon, finely chopped 1 Tbsp.
Kosher salt 2 tsp.
White pepper, ground 1 tsp.
Preparation Instructions:
Step 1
Use leftover mashed potatoes that have already been cooked according to package instructions and then chilled. Place vegetable blend in a food processor and pulse until in very small pieces. Place in a large mixing bowl and add chilled mashed potatoes. Mix lightly. Add in flour, salt, pepper and egg. Mix until well combined.
Step 2
Turn dough onto a floured work surface. Knead dough with hands until it comes together into a ball and is no longer sticky. Add flour as needed. Divide dough into 1 cup size pieces. Roll into a 1-inch thick rope. Cut each rope into 1-inch pieces. Place pieces on a paper-lined sheet pan and refrigerate until cold and slightly dry.
Step 3
Melt butter In a sauté pan over medium heat. Add garlic and cook until just starting to brown. Deglaze with white wine. Add cream, lemon zest and Parmesan rind. Bring to a simmer over medium-low heat and reduce for about 10 minutes. Strain sauce through fine mesh strainer. Return to low heat and add in tarragon. Season to taste. Hold warm.
Step 4
For each serving; Bring a large pot of salted water to a boil. Add 8 oz. gnocchi to the boiling water and cook until they float (about 2 minutes). Drain. Toss with 2 fl. oz. warm cream sauce. Garnish with additional tarragon, shredded Parmesan and lemon zest.
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