The Chew: Gnocchi with Spring Vegetables Recipe

The Chew: Michael Symon Gnocchi Recipe

Michael Symon went to his friend Jonathan Waxman’s restaurant Barbuto in New York City on The Chew. Then he made Jonathan’s Gnocchi with Spring Vegetables recipe back in the studio. This is Inspiration Week on The Chew and Michael Symon wanted to honor Jonathan Waxman for being his inspiration.

This recipe is unusual because it sautes the gnocchi, rather than boiling them. It may sound strange, but it taste delicious.

Check out my attempt to reproduce this recipe below! And be sure to let us know what you think of this recipe below in the comments!

The Chew: Jonathan Waxman Gnocchi with Spring Vegetables Recipe Ingredients

• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 2 Cups Asparagus (Chopped)
• 1 Cup Fiddleheads
• 2 Cups Ramps (Chopped)
• 1 Cup Sugar Snap Peas
• Sea Salt
• Black Pepper
• 1/4 Cup Parmesan Cheese (Grated)

Gnocchi Ingredients

• 4 Russet Potatoes (Cooked for 1 Hour & Chilled)
• 8 Cloves Garlic (Peeled, Trimmed, Cut in Half & Deveined)
• 1 Sprig Rosemary
• 3 Tablespoons Flour
• 2 Tablespoons Olive Oil

Jonathan Waxman: The Chew Gnocchi with Spring Vegetables Recipe Directions

1. Begin by making the gnocchi. Rice the potatoes onto a floured cutting board and drizzle them with oil and the flour.
2. Work the oil, flour, and riced potato with your hands until it becomes a soft dough, making sure not to overwork it. Then fold the dough for 2 minutes or so to make sure it all comes together.
3. Let the dough rest for 10 minutes.
4. Roll the dough into a long snake and then cut into 1-inch gnocchi.
5. Place gnocchi on a baking sheet lined with parchment paper and freeze for 1 hour. This part is key, because transferring the gnocchi from the freezer to the pan is the cornerstone of this recipe.
6. When it’s time to start cooking, add 2 tablespoons olive oil and 2 tablespoons butter to a skillet and bring to medium high heat.
7. Add the gnocchi and cook, stirring occasionally, until the gnocchi is a nice golden brown color.
8. Stir in the asparagus, ramps, fiddleheads, and sugar snap peas and cook for 2 minutes.
9. Stir in the rest of the butter and 2 tablespoons water.
10. Season to taste with salt and pepper and stir in the cheese.
11. Serve and enjoy!