Gnocchi à la Parisienne

Using potato flakes makes this recipe easier to prepare than traditional gnocchi. I used gluten free flour which didn’t require resting to develop gluten. When sautéing the gnocchi, use at least a 12-inch pan so they’re not too crowded and brown nicely. I also subbed fresh rosemary for the thyme since I had a lot in my garden, with good results. Serves 4.

Recipe

2 c. instant potato flakes
1 c. flour
2-1/4 tsp. salt, divided
1-1/2 c. water
1 egg
5 T. unsalted butter, divided
20 cherry tomatoes, quartered
20 kalamata olives, quartered
2 tsp. fresh thyme (or rosemary), minced
1/4 tsp. salt
2 tsp. fresh lemon juice
2 c. baby arugula
1 T. fresh chives, minced
grated parmesan for garnish

In a large bowl add the potato flakes, flour and 2 tsp. salt, and whisk to combine. In another bowl add the egg to the water and whisk to break up the egg. Mix the water and egg mixture into the dry ingredients and stir with a wooden spoon. Let sit 3 minutes to allow the potato flakes and flour to absorb the water.

Flour your board or counter and knead the dough until smooth, a few minutes. Let rest 5 minutes. Cut into 6 equal pieces. I find using a bench scraper to cut really works well. Roll each piece into a rope 3/4-inch in diameter. Cut into 3/4-inch lengths with a bench scraper and place on a sheet pan. (*You can freeze gnocchi at this point. Put gnocchi on a tray in the freezer until frozen, then transfer to a bag and freeze for up to a month. Cook directly from frozen.)

In a large Dutch oven bring 4 qts. water to a boil with 1 T. salt. Use the bench scraper to transfer half the gnocchi to the boiling water, stir gently so they don’t stick to each other and cook until they float, about 2 minutes. Use a spider or slotted spoon to transfer to sheet pan. Cook the remaining gnocchi and add to sheet pan.

In a 12-inch skillet over medium-high heat, melt 3 T. butter. Add the gnocchi and cook 6 minutes, stirring occasionally, until lightly browned and puffy. Remove to the sheet pan and set aside.

Sauce: To the now empty skillet, melt 2 T. butter. Add the cherry tomatoes, olives, thyme and 1/4 tsp. salt. Stir and cook until the tomatoes are softened, about 2 minutes. Add the lemon juice, then add all the gnocchi back to the pan and toss delicately until they’re glazed. Turn off the heat and add the arugula, stirring gently until just wilted, about 1 minute. Sprinkle with the chives. Top with some grated parmesan.