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Oliver gnocchi rustica Recipe

   
 

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     Oliver gnocchi rustica

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 lb floury potatoes, peeled
1 lb kielbasa, sliced
1/2 c pearl onions, thawed
1/2 bunch asparagus, cut to 2 inch lengths
Rounded 1/3 c all purpose flour
1/2 bunch thyme
1/3 c fresh grated parmesan
 

Instructions
Wash the potatoes, chop into 3cm chunks and cook in a large pan of boiling salted water for 12 minutes, or until tender. Meanwhile, heat 1-2 Tbsp EVOO in Dutch oven. Cook kielbasa and onions until lightly browned. Remove from pan, keeping warm.
Drain the potatoes and steam dry for 2 minutes, then return to the pan and mash well. Taste and season with sea salt and black pepper, then tip on to a clean work surface. Fill the empty pan with boiling kettle water and place on a high heat. Use your hands to scrunch the flour with the potato, then divide into 24 pieces. Squeeze each in your palm to compress, into little uneven gnocchi, then drop into the boiling water for 1 minute, or until they float.
Saute asparagus in Dutch oven on a medium-low heat with 1 Tbsp of EVOO, stirring occasionally. Strip in most of the thyme leaves, then use a slotted spoon to add the gnocchi straight in.
Finely grate over most of the Parmesan and toss well, adding 100ml of gnocchi cooking water to emulsify it into a nice sauce. Taste, season to perfection, then dish up. Grate over the remaining Parmesan, strip over the remaining thyme, and finish with a little drizzle of extra virgin olive oil.


Originally Submitted
4/13/2019





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