Whole Garden Gnocchi

Who knew I could feed myself from a front yard garden alone? Other than the flour, I grew everything for this dish in my small, urban yard; potatoes, garlic, chard, tomatoes and squash.

I may have mentioned my front yard transformation last spring. With the help of a great neighbour, a dumping of dirt, a seed catalogue and some eager kids, we transferred lawn into an edible space.

Less the brussels sprouts and the chard, most of the garden now harvested. There were the three varieties of potatoes; Peruvian Reds, Blue and Russian Fingerlings, Rainbow Swiss Chard, Butternut Squash, sweet Yellow Pear Tomatoes just for this dish alone. (It doesn’t even hint at the edamame, peas, beans, beets, asparagus, blueberries, herbs, okra, cabbages, zucchini, pumpkins… corn… wow!)

After digging up a surplus of potatoes, I needed a few ideas on what to do with them. With BBQ season pretty much a thing of the past, potato salad wasn’t topping my list as much as the gnocchi. Besides, I just had to when I saw the light pinkiness of the potatoes and the great texture that was perfect for such a thing.

Feeding yourself all on your own, that’s local.
Now, that’s something to be thankful for!


1Lb Potatoes, peeled, boiled and mashed (you can use other starchy potatoes, like Russetts as well)
1 Cup All Purpose Flour, plus more for rolling.
1/4 teaspoon Salt

In a large bowl, finely mash the cooked potatoes so they are lump free.
Add the salt and half of the flour then add 1/4 cup at a time stirring to combine and bring everything together in a smooth dough. You may not need it all.
Depending on your work surface, third or quarter the dough. Take one piece and cover remaining pieces.
Roll the dough into long “snakes” and cut into 1″ pieces.
Roll each piece off the back of a floured fork and repeat finishing all of the dough.
Drop into salted boiling water and cook gnocchi until they float; about 3 – 4 minutes.

While the gnocchi were boiling I made the “sauce” of tomatoes, chard, squash and garlic.
I cubed the peeled, cleaned squash and sautéed it, covered in a large, lightly oiled pan. Once the pieces began to soften, I removed the lid to let the stem escape and pieces brown.
I added two cloves of finely chopped garlic and the chard to cook for another two minutes.
Once the chard had wilted, I added 1 cup of sliced yellow pear tomatoes, salt, pepper and a palmful of chopped basil.
Simple and delicious.


~ by Dayna on November 25, 2009.

6 Responses to “Whole Garden Gnocchi”

  1. I love your gnochhi recipes, they taste fantastic. What a beautiful garden.

  2. how many gnocchi/servings do you suppose this makes? if i make the dough in advance how long do you think i could keep it in the fridge?
    You can certainly make the dough in advance! I would suggest freezing it on a parchment lined baking sheet. If it was in an airtight container after freezing, it would probably last at least a month.
    This should serve four.

  3. Awesome! It must feels like such n accomplishment to make a full dish out of your veggie garden! Sounds delicious too.
    It did! And it’s still nice to look at the makeover, even now as it waits for it’s first snowfall.

  4. Thank you for the glimpse of your lovely urban garden and, of course, the recipe. Gnocchi is definitely a comfort food for me – the richness, the warmth, and all the delectable savory flavors.

  5. Love the garden. Nothing like fresh fruit and vegetables from the garden. When you get a chance come stop by our garden. http://thefoodaddicts.com/spring-is-finally-here-and-its-time-to-prep-our-garden/

  6. Oh how I love gnocchi. This looks splendid and I can’t wait for summer to try something like this.

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