Gnocchi with vegetables and basil cream sauce

Team: The Sharpest Knives in the Drawer

Host School: Lake Champlain Waldorf School

Age Group: High School


2½ pounds russet potatoes (about 4 large), scrubbed
1 cup all-purpose flour, plus more for dusting
2 teaspoons kosher salt, plus more
1 egg, beaten to blend
3 tablespoons olive oil or bacon fat
1/2 large yellow onion diced
2 cloves garlic minced
6 cups diced veggies - 2 c sliced carrots, 4 c diced butternut squash, 1/2 yellow pepper & 1/2 red pepper diced, 1 small zucchini diced, 2 plum tomatoes diced 

1 cup broth

1 cup heavy cream

1 cup Cabot Alpine cheese, grated

6T basil, chopped fine

Preparation Instructions

Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, 30–35 minutes; drain. As soon as potatoes are cool enough to handle, peel and pass through a food mill into a large bowl. Let cool.

Sprinkle 3/4 - 1 cup of flour and 2 tsp. salt over potatoes and, using your hands, make a well in the center. Pour egg into the well and stir in with a wooden spoon. Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into a 24"-long rope about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet.

In large saute pan over high heat, add olive oil. Once hot, add onion and cook for several minutes, occasionally stirring, until golden brown. Add garlic, stir, and cook for another minute or two until golden brown. Add remaining vegetables, stir, and allow to cook until tender, about 5 minutes. To make sauce, add broth to the hot vegetables and allow to come to a gentle boil over high heat reduce heat and simmer until vegetables are crisp-tender.Add cream, heating to slow boil and reduce heat to low and allow to simmer for a few minutes. Remove from heat and stir in 4T chopped basil and grated Apline cheese to melt.

While the veggies and sauce cook bring salted water to a boil in a large, wide saucepan. Working in batches, cook gnocchi until they float to the surface, about 2 minutes. Using a slotted spoon, gently place on plate and keep warm.

Spoon sauce over and serve garnished with remaining chopped basil.