Why are they called “Spring” gnocchi? Well, partly because of the color – the green ones, that is. And partly because the chives in the second version are among the first greens we have sprouting up in our yard every March. I could have combined everything into one batch of gnocchi, but I thought it would be fun to have two different flavors, and two different shapes. Plus – twice as much gnocchi!
So here’s how it all evolved…
For French Fridays with Dorie this week, we made gnocchi. But not the gnocchi I usually make – you know, with potatoes. Or, sometimes, sweet potatoes.
This version has no potatoes at all. The gnocchi are made with pate a choux, the same dough used to make things like eclairs, cream puffs, and gougeres.
Those kooky French cooks!
Oh, how I love gnocchi.
Actually, anything potato-y. Or starchy.
I happened to have a lot of potatoes recently, and so I made a huge batch of gnocchi with them and froze it all to use through the winter.
And then, shortly after that, we happened to have some pumpkin…
Every Wednesday the Providence Journal publishes their Food Section – a collection of articles about food, recipes, local food-related events, and so forth. I would love to get the paper delivered every day – and have time to read it – but we cancelled our subscription long ago because the papers would pile up and we'd end up either recycling them or using them to start fires (in the fireplace or on the grill – not just random ones). So, we cancelled. And the only thing I miss is the Food Section. Of course, fortunately the paper is online, so I can check out the food stuff there, but it's not the same as turning the actual pages, so sometimes I'll buy the Wednesday paper.
All that long and rambling opening to explain where I got this recipe.
I've made this a couple of times lately.
I love gnocchi. I love potatoes. I love pasta. I admit it – my name is Jayne, and I'm a Starchaholic.
Now that we're clear on that point, let's get back on track.