Recipe: Easter Gnocchi

Can’t wait until April 21st to enjoy the Easter Gnocchi? Get your hands dirty in your own kitchen with Chef Brian’s recipe!

Check out our four-course Easter Brunch menu here and reserve your table today!


Gnocchi Ingredients

  • 8oz ricotta cheese (place in fridge wrapped in cheesecloth in a colander and press with a can for two days, you want the cheese as dry as possible)
  • ½ cup parmesan cheese
  • 2 eggs
  • ½ cup flour

Pesto Ingredients

  • 4 cups kale leaves (washed, stemmed, and rough chopped)
  • ½ cup parmesan cheese
  • ½ cup toasted pistachio (plus another half cup rough chopped for garnish)  
  • 2/3 cup olive oil
  • 3 cloves garlic

Assemble Ingredients

  • 1 cup fava beans (shelled, blanched and skinned)
  • ¼ cup butter
  • 2 tbs olive oil
  • 2 cups chopped oyster mushroom
  • 1/2 cup shaved parmesan for finishing

Preparation

Bring 2 large pots of lightly salted water to a boil over high heat and cover.

In one, blanch the kale for 5 minutes. Remove from water and squeeze out water. Place in the blender with olive oil and toasted pistachios, and blend until smooth. Season with salt and pepper. Set aside.

In a bowl, stir together the ricotta cheese, eggs, Parmesan cheese, salt, and pepper until evenly combined. Mix in 1/2 cup of flour, making sure not to over mix dough once it comes together. Divide the dough into 3 or 4 pieces and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet, then place in the cooler once ready to cook (no longer than an hour). When ready to cook, boil the gnocchi until they float to the surface, 1 to 2 minutes. Drain, making sure to reserve 1 cup of cooking water

When ready to assemble the dish, place a large sauté pan on the stove over medium heat and let it get hot (about 1 minute). Once hot, add the butter and a tablespoon of olive oil and cook the mushrooms until lightly browned. Add the boiled gnocchi and cook until lightly colored. Add the pesto, a little bit of the pasta cooking liquid, parmesan, and the fava beans. Cook for about 2 minutes, adding more pasta water if needed. Check the seasoning and place hot gnocchi in a bowl. Garnish with more shaved parmesan, fava bean leaves, and more crushed pistachios. Serve hot.