Peach Gnocchi Recipe

Giorgio Celmo

Ingredients

2 pounds of starchy potatoes (2 large russets, or 3-4 smaller ones)
1/4 cup eggs, lightly beaten

4 peaches, extra ripe, cut in half, pitted and peeled and pureed with the juice of half a lemon (you should end up with about 1 cup of puree * See Note

1/2 teaspoon sea salt
1 cup unbleached all-purpose flour

1/2 cup shallots, minced
1 tablespoon unsalted butter
2 cups Champagne
cream
salt extra
Fresh thyme

Directions

Bake the potatoes in a preheated 350F degree oven for about an hour or until well-cooked through. Try to peel each potato as soon as possible after removing from the oven and mash. Don't over mash you are simply after an even consistency with no lumps. Let the potatoes cool spread out across the cutting board long enough that the egg won't cook when it is incorporated into the potatoes.

Pull the potatoes into a mound drizzle with the egg, 1/3 cup of the peach puree (reserve the rest for your sauce), salt and about 3/4 cup of the flour. Incorporate the flour and eggs and peaches into the potatoes. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, knead the dough. This is also the point you can add more flour, a sprinkle at a time if the dough is too tacky, but it all depends on the potatoes, the flour, the time of year, the weather. The dough should be moist but not sticky. It should feel soft and smooth. Cut the dough into eight pieces. Now gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch. Dust with a bit more flour.

 To shape the gnocchi hold a fork in one hand and place gnocchi against the tines of the fork - the cut ends should be facing out. With a very light touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape; their backs will capture the impression of the tines as tiny ridges good for catching sauce later. Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them.

The Sauce

Sauté the shallots and butter a pinch of salt in a skillet over medium-high heat. Cook until the shallots are caramelized. Carefully deglaze the pan by adding about 1/2 the champagne to the skillet. Wait a few seconds then pour the rest. Stir and get all the bits off the bottom of the pan and let the mixture reduce down until just about 1/3. Remove from heat and stir in the peach puree, a big splash of cream, a big pinch of fresh thyme leaves, a bit more salt as well. Set aside.

Cooking the Gnocchi

Bring a big pot of (salted) water to a boil. Cook the gnocchi in batches by dropping them into the boiling water about twenty at a time. You will know when they are cooked because they  pop back up to the top. Remove them out of the water a few at a time with a slotted spoon as they surfaced. Have a large platter or individual plates ready with a layer of the champagne sauce. Place the gnocchi on plates or platter. Continue cooking and plating in batches until all the gnocchi are done. Serve immediately with fresh thyme.

Serves 6-8

·         If peaches are out of season use fresh frozen, just taught completely and proceed as normal.