Gnocchi with Summer Vegetable Ragu

By á-34480

Ingredients

• Ingredients for ragout:
• Ingredients for gnocchi: or you can buy them pre-made
• 1 pound potatoes, baked, peeled and riced
• 1 1/4 cup (or 4 ounces by weight) all-purpose flour
• 1 egg, beaten
• 1 teaspoon salt
• 1/8 teaspoon grated nutmeg
• 2 quarts water in a pan to boil gnocchi
• 1/4 cup vegetable oil
• 2 cups button mushrooms, quartered
• 1 cup yellow bell pepper, cored, largely diced
• 1 cup eggplant, largely diced
• 2 to 3 cloves garlic, minced
• 1 cup English peas
• 4 Roma tomatoes, concassé (peeled, seeded and crushed)
• 1 cup zucchini, largely diced
• 2 tablespoons fresh thyme, chopped
• 1 1/2 cups heavy cream
• 1 cup chicken stock
• 1 cup Parmesan cheese
• salt and pepper to taste

Details

Adapted from marthastweart.com

Preparation

Step 1

To prepare the gnocchi:

Bake the potatoes in a 350-degree oven until soft. Scrape the flesh of the potato into a bowl and mash. Use a potato ricer or food mill to get the best result, or use a fork and mash up finely.
Whisk the egg and add to the potatoes. Mix in the flour, salt and nutmeg until just incorporated. Over-mixing will make the gnocchi tough and chewy.
On a lightly floured surface, roll the potato mixture into a log about 1 inch thick and 10 to 12 inches long.
Cut into 1-inch pieces.
Drop into boiling water and cook till they float. Drain on a plate covered with a paper towel.

To prepare the ragout:

In a large sauté pan over medium-high heat, heat the oil until it begins to shimmer.
Add the ­­mushrooms and sauté until light brown.
Add the yellow pepper and eggplant and allow to cook three to four minutes. You do not want to brown the vegetables. Wilt and soften them.
Add the garlic and cook two to three minutes or until you have a nice full garlic aroma coming from the sauté pan.
Add the English peas, tomatoes, zucchini, thyme, chicken stock and heavy cream. Allow this to come to a simmer, reduce heat slightly and cook about five minutes.
Add ½ cup of Parmesan cheese and cook together to thicken the sauce a little more.
Divide the gnocchi into four bowls. Ladle the ragout over the gnocchi and top with the remaining Parmesan cheese.