Spring Veggie Gnocchi

Directions

For the gnocchi:

1. Add the whole unpeeled potatoes to a large pot of salted boiling water. Boil potatoes for 20-25 minutes, or until fork tender. Drain potatoes and let cool slightly, or until cool enough to handle. 

2. Peel potatoes and add to a large bowl with sea salt and pepper. Using a potato masher or fork, mash potatoes until all lumps are gone. Make a well in the center of the potatoes and crack egg inside. Whisk the egg gently and use hands or a spoon to mix into the potatoes.

3. Pour one cup of flour on a clean surface and turn potato dough onto it, working into a smooth, solid ball of dough. Continue to add flour (working up to remaining ½ cup) until dough loses stickiness. Form dough into a ball and cut into four equal parts. Making sure surface is well floured, roll out one part into a long rope, about 1 inch wide. Slice rope into ½-inch gnocchi squares and set aside on a floured surface. Repeat with remainder of dough. 

4. To cook gnocchi bring a salted pot of water to a boil. Working in batches, gently add gnocchi and cook until they begin to float, about 40-60 seconds. Remove and repeat with remainder of gnocchi. 

For the sauce:

1. Whisk together Soom Premium Tahini, water, lemon juice, garlic, sea salt, and pepper until smooth and creamy. Set aside. 

2. Add butter to a non-stick skillet over medium heat. Add asparagus and sauté for 2-3 minutes, or until bright green and just tender. Stir in peas and artichoke hearts and cook an additional 5 minutes. 

3. Serve gnocchi with the tahini sauce and sautéed vegetables spooned on top. Garnish with parmesan cheese, if desired. Enjoy!