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.
There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette. When is pork done? Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).
With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath. When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.