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Got a case of Spring Fever? This pillowy homemade gnocchi will do just the trick! The bright, creamy tahini sauce, asparagus, peas and artichoke hearts bring just the right balance of fresh and rich flavors.
Spring Veggie Gnocchi
4 russet potatoes
1 tsp sea salt, plus more for salting the water
1 tsp ground black pepper
1 ½ cup all-purpose flour
¼ cup Soom Premium or Organic Tahini
¼ cup water
1 lemon, juiced
1 clove garlic, minced
½ tsp sea salt
½ tsp ground black pepper
2 Tbsp butter
1 bunch asparagus, ends trimmed and chopped
½ cup artichoke hearts, roughly chopped
½ cup peas, fresh or frozen
Optional: 2 Tbsp. parmesan cheese, to serve
Creamy Tahini Sauce
For the gnocchi:
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.
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.
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.
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:
Whisk together Soom Premium Tahini, water, lemon juice, garlic, sea salt, and pepper until smooth and creamy. Set aside.
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.
Serve gnocchi with the tahini sauce and sautéed vegetables spooned on top. Garnish with parmesan cheese, if desired. Enjoy!
Recipe & Photography: Kate Jenkins
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