Purple Potato Gnocchi with Spiralized Carrots and Pesto
Team: Put a Lid on It
Host School: Green Mt Union High
Age Group: Middle School
6-7 Small Purple Potatoes, 2.5 Ciups Kig Arthur Flour, 1 Egg, 3/4 Teaspoon Salt, 1/2 cup Green Onion Cheddar, 1 Large Carrot
Pesto: 3 Cups Fresh Basil, 4 Cloves Garlic, 1/2 Cup OLive Oil, 1/4 Cup Grafton Village Cheese, Dash of Salt and Pepper.
PESTO: Place whole potatoes with skins in pan with water to boil. Begin flour mixture separately while potatoes cook. Boil potatoes 15-20 minutes until tender with a fork placed in it. Remove from heat, drain, and set aside with cold water to cool. When cool to the touch, slide off/peel skins. Refill pan with water and bring to a boil. Mash potatoes with potato masher until no chunks Combine wisked egg and cheese. Place mashed potato on floured,dry surface. Add flour mixture to top of potatoes, then create a small well in the middle for the egg/cheese mixture. Fold flour and egg cheese mixture into one another with a fork until blended. ONce evenly combined, begin to knead dough for 3-5 minutes on floured surface, adding more flour if sticky. Separate into 6 small balls and roll each to form long coil/snake length of gnocchi dough. Using a pastry cutter slice coils into small 1 inch pieces. Roll in flour, set aside on a plate. Once allpieces are cut, add to boiling water until gnocchi rises to surface, drain and remove. Add gnocchi to skillet with 2-3 tablespoons of oil on medium heat for quick browning. Remove from heat.
PESTO: Combine basil, garlic, olive oil, cheese, salt and pepper and blend in food processor until pureed. Gently toss Gnocchi with Pesto and top with spiralzed carrots to serve.