NewYork-Presbyterian Hospital

Recipe Yield: 8 Servings

Ingredients

For the Sauce:

• 1 1/2 lb zucchini
• 1/4 cup (4 oz) shallots, sliced
• 1 tablespoon (1/8 oz) or 4 sprigs thyme, fresh
• 1/8 teaspoon white pepper, ground
• 1 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 2 cups water, hot

For the Gnocchi:

• 2 tablespoons (1/4 oz) or 8 sprigs thyme, fresh
• 2 1/4 lbs Yukon Gold potatoes, unpeeled
• 2 eggs, large
• 1/8 teaspoon white pepper, ground
• 1 teaspoon salt
• 3 cups all-purpose flour, unbleached

Directions

Sauce:

1. Cut zucchini into 1/4 inch discs removing ends. Peel and slice shallots.
2. In a large sauce pot, over medium heat, add 1 tablespoon of olive oil and shallots. Saute for 3 minutes and add zucchini.
3. Add thyme leaves, pepper, salt, turn heat up to high, add 2 cups of water and cover.
4. Remove when zucchini is cooked (soft, opaque and bright green). In a blender, add mixture with 1 tablespoon olive oil until a smooth velvety consistency is achieved.

Gnocchi:

1. Boil potatoes in large pot from cold water with thyme until cooked through, about 40 minutes.
2. Remove from water, let steam for 2 minutes, peel and rice. If a ricer/food mill is not available us a potato masher or put potatoes in a colander and press through using a spatula.
3. Bring a large pot of water to boil and reduce to a simmer.
4. Place potatoes into a mound on a clean sturdy (workable) surface, making a well or hole in the center. Beat eggs, add salt and white pepper and add to the well.
5. By hand, gently mix potato with egg and add flour in intervals until dough is formed. Divide dough into 4 sections, roll out to 6”x0.5” and cut into 1” pieces.
6. Place gnocchi in simmering water to cook. When gnocchi rises to the top, wait 10 seconds, remove and set aside. Add gnocchi directly to sauce and serve.

Note: Gnocchi can be stored for later use by freezing or refrigerating on a floured baking sheet after step 5.

Nutrition Facts