Gnocchi alla Bruni
Something is happening in the food world when Frank Bruni is a hijiki frond away from going full vegan. In his Friday New York Times column, the paper’s former restaurant critic declared that due to a recent diagnosis of gout, he has completely reformed his diet. Gone are the beef filets larded with foie gras, the multiple bottles of red wine and the cold-and-colder running martinis. Now Bruni drinks seltzer and eats mostly vegetables. He still allows himself eggs and cheese and the occasional glass of wine— but clearly the days of 40 ounce porterhouses are behind him.
Ingredients
- 1 ½ pound Russet potatoes
- 1 large egg
- 1 cup all purpose flour, approximately
- salt and pepper
- Parmesan or Porcini Mushroom powder
- 2 bunches Italian dandelion (6-8 cups chopped raw)
- 3 cloves Garlic
- ¼ t red Chili flakes
- ½ cup Olive oil
Instructions
- Place a large pot of salted water on high heat and bring to boil.
- Line a baking sheet with parchment paper and dust with flour.
- Boil the potatoes until very soft. Drain water then cook potatoes in hot pan until they appear dry, just a minute or two. As soon as you possibly can, peel the potatoes.
- Mash potatoes in food mill or with a hand masher, or in mixer with whisk attachment. Add egg, salt and pepper. Blend well then add flour, about a cup to start. When dough comes together into a rollable but still soft mass, roll into ropes about 3/4 inch thick. Cut ropes into ¾ inch pieces.
- Transfer to the baking sheet lined with parchment paper an dusted with flour.
- When the water boils, add dandelion. Boil until tender, about 5 minutes. Remove with a slotted spoon to a cutting board and chop fine.
- Meanwhile, heat a large skillet. Add olive oil and, when hot, add garlic. Fry a couple minutes until fragrant, then add red pepper and greens. Saute for several minutes, then reduce heat to low.
- When the dandelion water returns to a boil, add gnocchi and cook, stirring occasionally, until cooked through, about 5 minutes. Remove with slotted spoon into skillet with greens. Gently stir until the gnocchi are coated with the greens. Add parmesan or mushroom powder.
- Spoon into shallow bowls and serve with additional parmesan or porcini mushroom powder.
