Gnocchi with Spring Vegetables
3 large russet baking potatoes
4-6 tablespoons all-purpose flour
2 tablespoons olive oil
6 carrots, peeled, trimmed and cut in thirds
2 cups shelled peas, fresh or thawed frozen
6 tablespoons unsalted butter
12 basil leaves, slivered
Sea salt and ground black pepper.
1. Steam potatoes over boiling water until tender, 50 to 60 minutes. Cool for 2 hours. Break up potatoes and use a food mill or ricer to mash them into a bowl. Peeling is not necessary with these tools, but the potatoes can be peeled if desired. Dust a smooth work surface with 1 tablespoon flour and scoop potatoes on top. Dust potatoes with remaining flour and dribble a tablespoon of the oil on top. With your hands, work the potatoes, kneading lightly, about 5 minutes until they come together to make a soft dough. Add a bit more flour if needed. Let it rest 10 minutes.
2. Divide the dough into four balls. Roll out each into a strand 1-inch thick, then use a knife or pastry scraper to cut into 1-inch pieces of gnocchi. Place on one or more parchment-lined trays and freeze at least 1 hour. When hard, remove as many as desired for cooking and transfer the rest to a plastic bag for freezing up to one month.
3. Cook carrots in simmering water 10 minutes or until tender. Scoop out with a slotted spoon and cut in bite-size pieces. If using fresh peas, add to water, cook about 2 minutes, until tender, and drain. Melt butter with 1 tablespoon oil in a large skillet on medium-high heat. Add frozen gnocchi and sauté about 5-10 minutes, turning gnocchi frequently, until lightly browned. Add peas and carrots and cook about 2 minutes more. Toss in basil leaves and season with salt and pepper.