Potato Gnocchi with Lemon and Sage
1 pound yellow potatoes from Channing Farm
1 cup emmer flour from Bluebird Grain Farm
1 egg from Rockin’ Rainbow Egg Ranch
½ tsp sea salt from San Juan Island Sea Salt
1 Tbsp olive oil
4 Tbsp butter
1 tsp honey
Juice of ½ lemon
1 Tbsp dried sage
Salt and pepper to taste
Boil the potatoes for 30 minutes until they can be easily pierced with a fork. Let cool and remove the skins. Mash the potatoes using a fork or potato ricer.
Place the flour on a clean surface. Top with the potatoes and egg. Begin mixing with a fork, switching to your hands once the dough forms into a ball. Knead just until dough is smooth. Divide the dough into 8 pieces. On a lightly floured surface, roll each piece into a one-inch-wide rope. Using a knife, slice the ropes into half-inch pieces.
Bring salted water to a boil. Add a fourth of the gnocchis at a time, fishing them out with a slotted spoon once they begin to float. Place strained gnocchis in a bowl and toss with olive oil to keep from sticking together. Heat a skillet over medium heat with olive oil. Place the gnocchis in the pan, making sure each one touches the bottom. Cover and let cook for 5 minutes. Stir, cover, and cook for another 5 minutes. Add butter, honey, lemon juice, sage, salt, and pepper to the pan, stirring until melted and the gnocchis are evenly coated. Serve with a sprinkle of parmesan. Enjoy! (Courtesy of LINC Foods—The Local Inland Northwest Cooperative @ Lincfoods.com.)