Monday, March 7, 2016

#22 Sunchoke Gnocchi with pancetta and chives

This super hearty meal would be good after an afternoon of splitting wood, snowshoeing, a kayak paddle on cold water, or city walk in the bitter cold. Something warm and comforting to come home to. Sunchokes produce in a less heavy result than potato, as it's fiber rich and not a starch. Next time I'll reduce the potato and flour even more and see if it works.

We substituted mashed sunchokes for most of the potato in potato gnocchi with great results. This is a recipe under development. If you have contributions to make, let me know!

The boiled sunchokes were pretty water logged, so I ended up adding more flour than I'd like. I might try steaming or baking the chokes to reduce liquid next time. I'm eager to see what happens if I eliminate the potato.

I used heritage Einkorn flour, but all-purpose flour should work.

1. Mix sunchokes, potato, parmesan cheese, chopped chives, lemon zest, salt and pepper.
2. Stir in flour, reserving 1/4 cup. Work in one egg and as much additional flour needed until dough stops being sticky and hold up well enough when you pinch a piece off.
3. I flattened the dough on a board, cut into strips, made a ruffled pattern in the dough with a chop stick, cut into triangle shapes, and added in batches to the boiling liquid. When done, after about 6 minutes, drain, then add toppings. Enough for 4 servings.

1.5 (or more) cups peeled, boiled and mashed sunchokes, removing parts that don't mash
Reserve broth from cooking sunchokes for boiling the gnocchi
1 cup mashed Russet potato
*1 cup flour, plus more if needed
1/4 cup parmesan cheese, plus more for garnish
1 tablespoon of wilted chives
lemon zest
Salt & Pepper

Toppings for hot gnocchi:
a few dots of butter
cooked pancetta bits
a squeeze of lemon juice
a small dash of cream
a drizzle of the thickened cooking water
S & P to taste
chive garnish

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