Recipe from Jonathan Waxman
Adapted by Florence Fabricant
- Total Time
- 2 hours, plus at least 3 hours’ cooling and freezing
- Rating
- 4(298)
- Notes
- Read community notes
This recipe was a happy accident. Justin Smiley, one of the chefs at Barbuto in the West Village of Manhattan, froze a batch of gnocchi. But the chef Jonathan Waxman needed some right away, so he threw the frozen gnocchi into a pan with butter and oil, browned them and tossed them with vegetables. —Florence Fabricant
Featured in: Jonathan Waxman: Food Inspired by Italy, but All His Own
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Ingredients
Yield:About 60 gnocchi, 4 to 6 servings
- 3large russet baking potatoes, preferably organic
- 4tablespoons, approximately, all-purpose flour, preferably organic
- 2tablespoons olive oil
- 6carrots, peeled, trimmed and cut in thirds
- 2cups shelled peas, fresh or thawed frozen
- 6tablespoons unsalted butter
- 12basil leaves, slivered
- Sea salt
- Ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
373 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 8 grams protein; 743 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Steam potatoes over boiling water until tender, 50 to 60 minutes. Cool for 2 hours. Break up potatoes and use a food mill or ricer to mash them into a bowl. Peeling is not necessary with these tools, but the potatoes can be peeled if desired. Dust a smooth work surface with 1 tablespoon flour and scoop potatoes on top. Dust potatoes with remaining flour and dribble a tablespoon of the oil on top. With your hands, work the potatoes, kneading lightly, about 5 minutes until they come together to make a soft dough. Add a bit more flour if needed. Let it rest 10 minutes.
Step
2
Divide the dough into four balls. Roll out each into a strand 1-inch thick, then use a knife or pastry scraper to cut into 1-inch pieces of gnocchi. Place on one or more parchment-lined trays and freeze at least 1 hour. When hard, remove as many as desired for cooking and transfer the rest to a plastic bag for freezing up to one month.
Step
3
Cook carrots in simmering water 12 minutes, until tender. Scoop out with a slotted spoon and cut in bite-size pieces. If using fresh peas, add to water, cook about 2 minutes, until tender, and drain. Melt butter with 1 tablespoon oil in a large skillet on medium-high heat. Add frozen gnocchi and sauté about 3 minutes, turning gnocchi frequently, until lightly browned. Add peas and carrots and cook about 2 minutes more. Toss in basil leaves and season with salt and pepper.
Ratings
4
out of 5
298
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Cooking Notes
OaklandJay
Based on the description it sounds like the gnocchi are added uncooked and frozen to the pan? Is that really correct? I have not seen a recipe where they're not boiled first.
Margaret
I really really hate it when the recipe that is pictured is not the EXACT recipe that is written. That sure looks like Parmesan on top! Yet none is listed in the recipe.
Barbara
I used shelf stable gnocchi which worked great. I also did all in one pan. Sautéed peas an carrots and put to side them browned the gnocchi in only half tablespoon of butter (not 6 tbs!) then added the Veggies back in with basil. Easy, delicious and only one pan to clean!
Tracy
Y’all know we’re making this with store-bought gnocchi, right?
Angel
Made this last night using frozen gnocchi. It becomes a quick weeknight meal if you decide against making the gnocchi from scratch! Added some more vegetables that I had on hand (fennel and asparagus). Really it’s terrific. As suggested, I finished it with plenty of black pepper and Parmesan. It’s not a bold flavored dish, but like pasta, Primavera it really highlights fresh vegetables. I thought it was terrific.
Ford P
"Spring vegetables" where is the asparagus??? Mint? Pea shoots? Radishes? Tiny potatoes? Some spring onions? We could do more here....
Nyla
Given the preponderance of negative notes, it’s curious this recipe has 4/5 stars from the nearly 200 who rated it. Then again, unhappy customers are more likely to comment. It’s an easy recipe, so I might try it anyway.
Barbara
I used shelf stable gnocchi which worked great. I also did all in one pan. Sautéed peas an carrots and put to side them browned the gnocchi in only half tablespoon of butter (not 6 tbs!) then added the Veggies back in with basil. Easy, delicious and only one pan to clean!
Sharon Jones
We used fresh gnocchi from the grocery. I don't think that's why it was so tasteless. In hindsight there is no flavor element
Cavan
I used store bought shelf-stable gnocchi and this was delicious! Added some lemon, balsamic, and Parmesan at the end.
Barbs
This was the worst gnocchi I have ever tried. What you wind up with is no more or less mashed potatoes. There is nothing to hold it together as in other recipes. Very disappointing and flavorless.
Gretchen
Nothing too exciting, though the flavors were fresh and simple. I was short on carrots so added some halved cherry tomatoes, as well as a couple cloves of garlic for more flavor. Don’t overcook the gnocchi (as I did) else it will turn rubbery!
Barbs
Do you cook them frozen? Or thawed?
Gnochi
Well, this was mighty disappointing . The gnocchi was more or less nothing short of just mashed potatoes. No flavor, bland dish. The gnocchi (or mashed potatoes) did not hold together. Not worth the effort.
Liz
Will not be making this recipe again. Russet potatoes are too mash potato like. Italian cookbooks call for starchy waxy potatoes. No idea why they are not boiled.
mgh
Read the article referenced in the headnote to learn that the gnocchi do indeed go into the skillet frozen. A happy accident in the restaurant led to that technique.
OaklandJay
Based on the description it sounds like the gnocchi are added uncooked and frozen to the pan? Is that really correct? I have not seen a recipe where they're not boiled first.
Margaret
I really really hate it when the recipe that is pictured is not the EXACT recipe that is written. That sure looks like Parmesan on top! Yet none is listed in the recipe.
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