Herbed Potato Gnocchi

10 oz  riced Potato
2  Egg Yolks
1  Whole Egg
1 T chopped Thyme
¼ cup Grana Padana
2 tsp Kosher Salt
¾ cup AP Flour
Kosher Salt to taste

Aged Balsamic Chevre

1 cup Chevre
½ cup Aged Balsamic vinegar
Spring onions (thinly sliced)
Sundried Tomatoes

English Pea Pesto

½  cup toasted Walnuts
½ lb Pea shoots
1 cup Snow peas
10 cloves Confit Garlic
2  cups Olive Oil
3 T cold Water
Lemon Juice

Making Gnocchi

Bake potato at 350 until soft throughout. Immediately remove inside of potato and run through a food mill. Let cool for at least 2 hours. Incorporate potato, egg and egg yolk, thyme and grana together in big bowl. Then fold in flour until mixture becomes dough. After the dough has set up after letting sit for one hour, roll into a strip roughly ¾ inch in diameter. Once rolled out, cut across strip every inch.

Making the Pesto

Place all the ingredients in a food processor, except for the olive oil, and pulse until a paste forms. Keep the food processor running on full speed and drizzle in the olive oil. Season with salt and lemon juice to taste.

Making Balsamic Chevre

Combine both ingredients in a mixing bowl until the vinegar is completely incorporated into the chevre. Then run cheese mixture through a chinoise, or a fine strainer, to create a smooth creamy texture.

The Process

In a pot of boiling water, drop gnocchi in slowly and let simmer until gnocchi floats to the top, indicating it is done. Once the gnocchi is done blanching, pull it out and dry. In a sauté pan, add one tablespoon oil and heat until oil starts to shimmer. When oil is hot, add gnocchi, stirring gently until it gains a golden brown color. After gnocchi browns, add in sundried tomatoes and spring onions, and saute in pan until vegetables start sweating. After sweating veggies, turn heat to pan completely off. Once heat is off, add pesto and stir. Tasting at the end, add salt, pepper, or lemon juice to taste.

Ready to Plate!

Pour all contents into dish. Then add a couple dabs of balsamic chevre, and garnish with micro greens. Enjoy.