| Prep: 35 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 10g | 4g | 45g |
| sugars | fibre | protein | salt |
| 3g | 5g | 9g | 1g |
Growing up as a rancher’s son in the vast landscapes of Montana deeply shaped my culinary aspirations, placing me at the crossroads of rustic comfort food and the exotic native delicacies that abound in that beautiful region. Today, however, I want to share with you something a bit different, but no less flavorful – the Potato Gnocchi with Brooklime. This recipe combines my love for hearty, vegetable-based dishes with an irresistible twist from an all-too-often overlooked leafy green – the brooklime.
A Taste of Italy from My Montana Kitchen
While this recipe may seem like a departure from my bison burgers and venison steaks, it actually pays homage to the art of ranch cooking – using fresh, readily available ingredients to craft meals that satiate and nurture. The potato gnocchi, a culinary export from Italy, comes to life in a new way with the addition of brooklime – a vibrant, peppery green native to North America.
Potato Gnocchi with Brooklime: The Union of Health and Flavor
Potato Gnocchi with Brooklime has more to offer than just good taste. The combination of potatoes with high-quality all-purpose flour and egg lay down a solid, energizing base for the dish. Potatoes, the unsung heroes of the vegetable kingdom, are packed with vitamins and minerals, while the egg provides a protein boost. Yet, it’s the brooklime that truly creates a culinary and nutritional symphony here. This plant is not only notorious for its zingy flavor but is also known for its high content of antioxidant substances, making it a great addition to any health-conscious diet.
This Potato Gnocchi with Brooklime recipe echoes some of my other vegetable-based dishes, each grown from Montana’s rich soil and flavored with a blend of exciting accents – whether it’s the rancher’s regulars or the Native American traditions. If you are in the mood for a fuller meal, consider pairing this dish with a simple Tuscan Vegetable Soup or a robust Seared Steak with Mustard-Mushroom Sauce. Irrespective of what you serve alongside this remarkable dish, know that with every bite you’re not just savoring great taste, but also reaping an abundance of health benefits.
So, whether you’re already a fan of gnocchi or are a newcomer to this delightful process of transforming potatoes into pillowy dumplings, I hope you’ll find yourself as captivated as I was the first time I crafted this unique blend of Italian and Native American traditions. Pull out your favorite apron, prep those potatoes, and get ready to experience the unparalleled goodness of Potato Gnocchi with Brooklime.
What You’ll Need
- 2 pounds of potatoes
- 1/2 to 1 cup of all-purpose flour
- 1 1/2 tablespoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of nutmeg
- 1 egg
- 1/4 cup of Parmesan cheese
- 2 tablespoons of butter
- 2 cloves of garlic, minced
- 2 cups of brooklime, roughly chopped
Method
Step One
Start by washing your potatoes thoroughly. Place them in a large pot and cover with salted water. Bring it to a boil over high heat, then lower the heat and let it simmer until the potatoes are tender and easily pierced with a fork. This could take around 20 to 30 minutes depending on the size of your potatoes.
Step Two
While the potatoes are cooking, in a separate bowl, mix together the all-purpose flour, salt, black pepper, nutmeg, and Parmesan cheese. Make sure to combine everything evenly. Set this mixture aside for later.
Step Three
Once the potatoes are done, drain them thoroughly and allow them to cool for a few minutes. Once they’re cool enough to handle, peel off the skins.
Step Four
Now, use a potato ricer or a grater to mash the potatoes. This will ensure that your gnocchi will be smooth and lump-free.
Step Five
Gently stir in the egg into your mashed potatoes until it is well incorporated. Afterward, add your dry mixture bit by bit. Be careful not to overmix. The dough should be slightly sticky but workable.
Step Six
Now, divide your dough into sections and roll them into long, thin ropes on a lightly floured surface. Cut into small, bite-sized pieces.
Step Seven
In a large pot, bring salted water to a boil. Add in your gnocchi and cook until they float to the surface, indicating that they are done. This could take around 2 to 3 minutes. Drain the cooked gnocchi.
Step Eight
In a large skillet, melt your butter over medium heat. Then, add the minced garlic and sauté it until it becomes fragrant. Afterward, toss in the chopped brooklime and stir for a few seconds until it wilts.
Step Nine
Finally, add your drained gnocchi into the skillet and give everything a good toss so that the gnocchi are evenly coated with the butter, garlic, and brooklime.
Serve your Potato Gnocchi with Brooklime hot, sprinkled with extra Parmesan cheese if desired. Enjoy your meal!
