Gnocchi with Corn and Scallions
I know it's not much to look at, but holy heck was this good! We'll definitely be having this again. Also, I think I've found my new favorite cooking method. It involves me sitting on the couch holding a baby and calling out instructions to my husband and his mom, who then execute them. When dinner is done, someone brings me a plate! Awesome!
Gnocchi with Corn, Bacon and Scallions
* 2 lbs potatoes
* 2 egg yolks
* generous pinch of salt
* 1 1/2 cups (188g) all purpose flour
* 6 quarts water
* 1/4 cup coarse salt
* 4 cups corn (from 5 ears)
* 1/2 cup chicken stock OR 1/2 cup water with 1/2 heaping teaspoon chicken bouillon powder
* 1 tablespoon extra-virgin olive oil
* 4 ounces sliced smoked bacon, chopped
* 4 tablespoons unsalted butter, divided
* 1/4 teaspoon crushed red pepper flakes
* Coarse salt and freshly ground pepper
* 3 scallions, thinly sliced
* 2 cups baby arugula or mixed greens
* Garnish: shaved Parmigiano-Reggiano
1. Pierce potatoes and bake in 350 degree oven until they are fork tender. Cut into halves or quarters lengthwise so they’ll cool faster.
2. Set 6 quarts water to boil. When the water comes to a rolling boil, add ¼ cup coarse salt.
3. When they are cool enough to handle, but still warm, scoop the potatoes from their skins using a large spoon. Use a ricer to mash them finely.
4. Add egg yolks, salt, and flour to riced potatoes. Gently combine using your hands until dough forms a ball.
5. Working with a small amount at a time, roll the dough out into long thin logs. Cut into pieces about 3/4" long, and make an indentation in each piece with your thumb.
6. Put them on a baking sheet that has been lined with waxed paper and/or sprinkled with flour while you work. After you've gotten them all made, place them into your pot of salted boiling water. Wait for them to float to the surface, then boil for another minute. Remove cooked gnocchi to baking sheet and set aside. Reserve 2 cups of the salted cooking water. ***The pasta releases starch as it cooks, and the starchy water is essential to the sauce.***
7. Puree 1 cup corn, 1/2 cup water, and chicken bouillon powder in a blender. Set aside.
8. Heat oil in a large pot over medium heat. Cook bacon until crisp, about 8 minutes. Add corn puree, remaining 3 cups corn kernels, 2 tablespoons butter, and the crushed red pepper flakes. Season with salt and pepper to taste. Cook until corn is soft, about 5 minutes.
9. Toss in gnocchi, 1 cup reserved cooking water, and remaining 2 tablespoons butter. Cook until sauce is creamy, about 3 minutes. Toss in scallions and arugula. Garnish with cheese.