Gnocchi Batter
May 21-23 is Berkshire Grown‘s annual Farmed and Foraged event. In Celebration of wild edibles, locally grown produce, cheeses, meats and breads from the region; area restaurants will be creating prix fixe and ala carte menus.
At my market we strive to get as much local items as we can. So taking part in the event really got me excited and thinking…
Being a farmer is no small feat. It takes a certain breed to deal with all the curve balls nature can throw at you, especially in the Northeast. Short growing seasons, wacky weather conditions and long cold winters are just a few things that can plague the talented crafters of the soil. Not everyone is cut out to be a farmer however, but I thought it would be fun for everyday people to get a chance to craft something of their own. As far a flavor is concerned, you won’t find anything fresher than when you make it yourself, Case in point…
I am planning making gnocchi (an Italian dumpling) for this event. In the Berkshires, there certainly is no shortage of dairy products and eggs. Ricotta is one of the easiest cheeses to make, and one of the tastiest. Combined with a little flour, an egg, some Parmesan and a pinch of love; this gnocchi will be on your tummy’s favorite list for a long time to come.
Pillows
Ricotta Gnocchi and Fiddleheads in Lemon, Thyme and Butter
Serves: 4
Ingredients:
1 egg, lightly beaten
½ cup all purpose flour
¼ cup flat leaf parsley leaves, chopped
Salt and freshly ground black pepper
2 tsp thyme leaves
2 tsp plus 1 tablespoon finely grated lemon zest
Final Dish
fiddle head ferns and saute until warmed though, about 1-2 minutes. Pour gnocchi back in to the pan along with the sauce; heat until sauce is hot. Portion the gnocchi and fiddleheads into 4 bowls.
