Spring Veggie Gnocchi
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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