11th Harvest Week <> July 9 - 15, 2001

At last Saturday's farmer's market in Willow Glen I asked Tom what ingredient he thought might warrant attention in this week's recipe column, and he said, "potatoes". So here, from an undated clipping in my files (looks like Bon Appetit), is a recipe for...

Swiss Chard Gnocchi
serves 6

1 lb. potatoes (sez Russets, but who cares... Fingerlings'll do fine - Debbie)
1 tsp. salt
1/2 tsp. ground black pepper
1 1/4 lb. chard, stems/ribs removed (who knows how much 1 1/4 lbs. is... just use the whole bunch in your box)
1 lg. egg
1 tbsp. olive oil
1 3/4 C (about) flour

Steam potatoes until very tender (about 20 min.). Cool slightly, peel if you like (I don't) and mash thoroughly in a large bowl. Mix in salt & pepper.
Meanwhile, steam chard until wilted, about 3 minutes. Drain, cool, and squeeze out as much excess liquid as possible. Finely chop, then add to potatoes. Stir in egg and oil. Gradually mix in enough flour to form a soft, slightly sticky dough. Dust a baking sheet with flour (I lay out a sheet of waxed paper myself). Working in batches and using floured hands, roll about 1/4 cup of dough on a lightly-floured work surface to form a 12-inch long rope. Cut into 1-inch pieces. Roll each piece into an oval ball and then using a whisk, gently roll each ball down the length of the wires, making a ribbed impression in the gnocchi (I hold the balls in the palm of my hand and use the tines of a fork). Transfer gnocchi to prepared baking sheet and repeat the above process with rest of dough. (At this point, gnocchi can be frozen right on the baking sheet, then transferred to a ziploc bag for future use. Cooking is the same for fresh as frozen. - Debbie) Working in batches, cook gnocchi in a large pot of boiling salted water until they float. Remove with a slotted spoon and transfer to a bowl. Serve with your favorite pasta sauce, or sauté in butter and sprinkle with fresh parmesan. Or... use your imagination!

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