Mae’s Chef and Owner Josh Taggert shares his favorite way to use fresh vegetables in his homemade gnocchi. 

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Homemade Gnocchi with Fresh Vegetables


1000 grams Idaho or Russet potatoes
660 grams flour
100 grams eggs (about 2 eggs)
Vegetables of choice (zucchini, fennel, garlic scapes, kale, cherry tomatoes, etc)


Boil potatoes for 30-40 mins.
Peel potatoes (be careful if still hot!).
Break down potatoes using a mill or the medium side of a cheese grater.
Season potatoes with salt and pepper.
Combine eggs, potatoes and flour until they make a dough – do not over-knead; you want it to be tender.
Place dough ball onto your work surface. 
Roll out dough with a rolling pin.
Slice your rolled out dough into even strips, about a half inch.
Roll out strips into uniform logs using your hands.
Cut along each log, making about half inch pieces. This is your gnocchi! You can leave the pieces as is, or make them into a desired shape by pinching them or pressing with a fork.
Drop your gnocchi into a pot of boiling salted water. Cook for a few minutes – when they float to the top, they are done.
Prepare your vegetables as desired – sliced thinly, or chopped. Add vegetables to a heated pan with oil such as olive oil or avocado oil.
Cook for a few minutes, then raise the heat and add your gnocchi to the hot pan. Cook gnocchi until browned, and remove everything from pan.
Plate gnocchi and vegetables, and serve.