Serves 4 as main dish, or 6 as side serving.
Soft little gnocchi parcels are delicious with all sorts of toppings. And it’s as effortless as adding some chopped fresh herbs, oil, and Parmesan. In this version, we opted for the fresh garden kale pesto, whose main ingredient is growing in the garden in abundance.
Tip: Traditionally, gnocchi is made with white flour, as it has higher gluten content and holds the mixture together quite easily. When using whole wheat flour, look for very finely ground whole wheat flour, or dough will not hold together.
Place potatoes in large saucepan and cover by at least 2 in (5 cm) cold water. Bring to a boil and reduce heat to medium. Simmer potatoes, with lid ajar, until tender when pierced with a fork, about 30 to 35 minutes.
Drain and set aside to cool just until you can handle them. Peel and cut into chunks. Press peeled potatoes through potato ricer into large bowl. Alternatively, mash potatoes thoroughly by hand, making sure there are absolutely no lumps. Cool until almost at room temperature, about 20 minutes.
Stir in flour, egg, chives, lemon zest, and salt, and mix thoroughly with your hands until dough is soft and smooth but still a little sticky.
Tip dough onto lightly floured surface and divide into 4 equal sections. Roll each section into 3/4 in (2 cm) thick ropes. Cut ropes into 1 in (2.5 cm) pieces. Press each piece with the backside of the tines of a fork, if you wish, to create ribbed gnocchi.
Lightly flour baking tray. Transfer gnocchi to baking tray, making sure gnocchi is in single layer, and lightly dust with extra flour to prevent them from sticking. Refrigerate until ready to cook, up to 3 hours. Alternatively, freeze on baking sheet. Once frozen, transfer to tightly sealed container and freeze for up to 2 months.
To cook, bring large saucepan of salted water to a boil. Cook fresh gnocchi in batches for about 5 minutes, or until they float.
Cook frozen gnocchi in much smaller batches, as they can cause water to drop in temperature, causing them to fall apart during cooking. Remove gnocchi with slotted spoon to large bowl and drizzle with a little olive oil to keep them from sticking.
To serve, toss warm gnocchi with 1/2 cup (125 mL) Kale and Walnut Pesto and halved cherry tomatoes. Sprinkle with freshly chopped basil. Drizzle with a little olive oil and add freshly ground black pepper to taste.
This recipe is part of the Growing a Dream collection.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.