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
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