CTV Recipes
Search Recipes
Sunchoke gnocchi
Ingredients
Sunchoke gnocchi:
- 1 cup sunchokes, peeled, lightly boiled and pureed
- 1 large egg
- 2 cups to 2-1/2 cups all purpose flour, plus more for the board
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter
- 1/2 cup parmesan cheese
- Drizzle of dandelion honey
- 1/2 cup bannock or bread crumbs, toasted
- 1/4 cup roasted, salted sunflower seeds
Dandelion greens and sunflower seed pesto:
- 2 cups dandelion greens, well washed
- 1/2 cup sunflower or canola oil
- 4 cloves garlic, minced
- 1 cup Parmesan cheese
- 1/3 cup roasted sunflower seeds
- Handful of chives, snipped
- Handful of sage, hand torn
- Salt, pepper and lemon juice to taste
Directions
Sunchoke gnocchi:
- Mix sunchoke puree, egg, flour, salt and pepper in a bowl. Dough should be soft but not sticky.
- Divide into four equal sized balls. Roll each ball into an approximately 24 inch long “rope”. Cut into half inch pieces and press with the floured tines of a fork. Place on a parchment lined baking sheet until ready to cook or freeze. If freezing, place baking sheet in freezer till gnocchi is frozen solid then store in an airtight bag or container up to two months. To cook, place gnocchi in a pot of boiling, salted water (quarter of the batch at a time) for about five minutes, until they float to the top. remove with a slotted spoon and place in large bowl, tossing with a bit of olive or sunflower oil to prevent sticking. Repeat until all gnocchi is cooked.
- Heat a pan with half the butter and add half the gnocchi. Flip when first side is golden. Cook another few minutes, empty gnocchi into serving dish and cook the other half. Toss with Dandelion Greens and Sunflower Seed Pesto and top with bannock or bread crumbs, sunflower seeds and parmesan.
Dandelion greens and sunflower seed pesto:
- Bring a small pot of water to boil. Drop in greens. Blanch just until they turn a few shades darker green, about 90 seconds. Drain and let cool in an ice bath.
- Drain again and squeeze out excess moisture using a clean dish towel or paper towels.
- Place greens, oil, sunflower seeds, lemon juice, sage, garlic cloves, salt, pepper and Parmesan in a food processor or blender and pulse until smooth. Taste and re-season, if necessary. Freezes well.
Visit IndigenousCuisine.ca to see all the amazing culinary experiences across Canada.
