Whole Wheat Gnocchi with Spinach & Walnuts and Mini Tostadas with Strawberry, Avocado & Chili with our buddies at Minnesota Grown
Minnesota Grown Goes Homemade with this virtual cooking experience hosted by Chef Joel Gamoran! Join us for this free, 90 minutes class, the whole family is invited! Head on over to the Minnesota Grown to connect with local farms, markets, and more for your local ingredient gathering!
NOTE - You must boil your potatoes before class!
Ingredients for Gnocchi:
- 1½ pounds of russet potatoes, peeled and diced small (boil ahead)
- 1 large egg
- 1½ - 1¾ cups whole wheat flour
- pinch of freshly grated nutmeg
- 10 ounces baby spinach, roughly chopped
- 1 tablespoon walnut oil or olive oil
- 1 tablespoon butter
- 1½ cups milk (dairy or alternative)
- 1 cup parmesan or grana Padano, freshly grated
- 1/2 cup walnuts, roughly chopped
- salt and pepper, to taste
Procedure for Gnocchi BEFORE THE EVENT:
- Bring a large pot of salted water to a boil.
- Add the potatoes and boil until fork tender, about 10 minutes.
- Strain the potatoes into a bowl, being sure to shake out the excess water. Reserve 1/2 cup potato water for sauce.
Procedure for Gnocchi DURING THE EVENT:
- Using a potato masher, break up the potatoes until they are smooth and have cooled off, about 3 - 4 minutes.
- Beat the egg in a bowl along with 1 teaspoon of kosher salt.
- Make a well in the center of the potatoes and add the egg. Using a fork, begin to whisk the egg into the potatoes incorporating the two together.
- Sprinkle in about a cup of the flour and the nutmeg and begin to work it into the dough. If the dough feels too wet, add up to 3/4 cup more flour. Gently knead the dough, until a smooth ball forms.
- Divide the dough into 4 equal pieces and cover with plastic wrap to prevent from drying out.
- On a lightly floured surface, use your fingers to roll out the gnocchi dough into a long skinny roll.
- Cut off one inch pieces of the ropes and using the back of a fork, gently roll the gnocchi down the tines of the fork. Repeat with all of the remaining gnocchi dough.
- Heat a large sauté pan over medium heat. Add the walnut oil (or olive oil) and butter. Once the butter is melted add the spinach and sauté until the spinach is wilted, about 2 minutes.
- Add the milk and cook until reduced by half.
- Bring a pot of water to a boil for the gnocchi.
- Add the parmesan cheese, a splash of the reserved potato water, and stir until the sauce is emulsified.
- Meanwhile, drop the gnocchi into the boiling water and cook for 3 - 4 minutes, until the gnocchi float to the top.
- Strain the gnocchi directly into the spinach sauce and toss to combine.
- Add the chopped walnuts and kosher salt to taste; serve with grated parmigiano cheese over the top.
Ingredients for Tostadas:
- 8 street style corn tortillas
- vegetable oil, for frying
- 1 pint strawberries, hulled and diced
- 1 avocado, diced
- 1 jalapeno, minced (de-seeded if you don’t want it spicy) or 1 Thai chili (if you like spicy)
- 3 scallions, white and green, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- zest and juice of 1/2 lime
- kosher salt, to taste
Procedure for Tostadas:
- In a large sauté pan on medium high heat add enough vegetable oil to fill it up to 3/4 inch. Heat to 350⁰ F. Arrange a cooling rack on top of a paper towel lined sheet tray.
- Using a fork, lightly pierce the tortillas a few times.
- Fry the tortillas in two batches, taking care not to overcrowd the pan, for 15 to 20 seconds on each side or until they’re a light golden brown.
- Use a spider or slotted spoon to transfer to the cooling rack. Season with kosher salt.
- In a medium bowl, combine strawberries, avocado, jalapeno, or Thai chili, scallions, cilantro, and lime zest and juice. Stir, taste and season with kosher salt as needed. If you like it punchier you can add a little more lime juice, as needed.
- Top each mini tostada with your strawberry salsa. Garnish with more chopped cilantro, if desired.