Potato Gnocchi with Ricotta, Edamame, & Mint

Homemade gnocchi is easier than you might think, but no worries if you’re not up to channeling your inner nonna: there are plenty of good ready-made kinds in the store. Not a fan of edamame or fresh soybeans? Use gardenfresh green peas instead! However you make it, this dish is summertime comfort food. Any uncooked leftover gnocchi can be frozen flat in plastic bags for later.

GNOCCHI

2 large baking potatoes (russets work well) ½ cup (125 mL) grated Romano, Parmesan or pecorino cheese; plus more for garnishing 2 free-run eggs, well-beaten

1 tsp (5 mL) finely ground white pepper

1 cup (250 mL), approx., unbleached all-purpose flour, divided

SAUCE

1 tbsp (15 mL) olive oil

2 tbsp (30 mL) butter

1 cup (250 mL) frozen shelled edamame or fresh peas

1 cup (250 mL) ricotta

½ tsp (2 mL) sea salt, or more to taste ½ tsp (2 mL) finely ground white pepper ½ cup (125 mL) 35% cream

¼ cup (60 mL) finely chopped fresh mint; leaves only

1 Preheat oven to 375°F (190°C).

2 Wash potatoes; wrap in foil and bake for about 90 minutes or until it’s easy to insert a knife. When done, unwrap, allow to cool, then peel with a paring knife or pull the skin off with fingers.

3 Over a large bowl, run the potatoes through a ricer or food mill or simply use a pastry knife to crumble the potato finely. Don’t mash into a ball, just cut up into a crumble.

4 Add the grated Romano, eggs and white pepper; stir gently to combine. Stirring too vigorously will make the dough gummy. When mostly combined, stir in about ⅓ cup (80 mL) flour—a wooden spoon works well for this. Keep adding flour until it’s too stiff to stir, then tip out onto a lightly floured work surface.

5 Carry on adding the flour a bit at a time— you may not need it all in the end—and knead the dough until it becomes a lovely smooth ball with the flour well-integrated. 6 Cut dough ball into 4 equal pieces. Using hands, roll the dough into ropes about 1 inch (2.5 cm) in diameter.

7 With a knife or pastry scraper, cut the ropes into pieces about 2 inches (5 cm) long; transfer to a lightly floured platter or cookie sheet. Press a thumbprint into each for a traditional, rustic look. Gnocchi can rest, covered with a tea towel at room temperature until ready to boil.

8 Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the gnocchi and cook until done, about 4 to 5 minutes. They’ll bob to the surface at about 2 minutes, but keep cooking for another 2 or 3 for a more pleasing texture. Use a slotted spoon to gently shift any gnocchi that appear to be stuck on the bottom.

9 While gnocchi are boiling, add the oil and butter to a large skillet over medium-high heat. Add the edamame and sauté for about 2 minutes; add the ricotta, salt, pepper and cream; stir to combine and cook until just heated through; another 30 seconds or so. Turn off heat, add the mint, stir to combine.

10 With the slotted spoon, transfer the gnocchi to a colander and allow to drain for 30 seconds to 1 minute.

11 To plate, place 3 to 5 gnocchi, depending on appetite, on a side plate or in a dessert bowl or ramekin and top with a generous dollop of the ricotta and edamame sauce. Garnish with more mint and an extra pinch of grated Romano. Serve immediately.

Makes about 2 cups (500 mL) sauce and about 30 to 35 gnocchi