Kelp Gnocchi
This dish was made by the New York Cafe in Ketchikan, Alaska. Visit their website here.
Prepare your kelp:
Add kelp to a pot of boiling water and boil for 60 seconds. Drain and place the kelp into an ice bath to stop cooking. Once the kelp is prepared keep it refrigerated until ready for use.
Gnocchi dough:
2 lbs. of russet potatoes
1 1/2 cup of flour
1 Tbsp salt
Boil the potatoes until they can be pierced easily with a fork. Remove from water and rest until they cool enough to handle. Remove the skin by hand using the backside of a table knife. Pass the potatoes through a vegetable ricer or carefully mash with a fork until no lumps remain. Sprinkle the salt over the potatoes and mix in. Add the flour and knead by hand until a consistent dough is formed. The dough will be soft but if it seems too soft add a little bit more flour. Cover and rest the dough for 20 minutes. To form the gnocchi take a small amount of the dough and roll out a rope that’s about 3/4-inch thick. Cut into 1-inch pieces. If desired use a gnocchi board or fork to create the traditional grooves on gnocchi. However, this is not necessary. Gently toss the gnocchi with a light coating of cornstarch or semolina to prevent sticking. Do not use flour.
To cook the gnocchi carefully drop the dough pieces into a pot of salted boiling water in small batches. They are done cooking once they float to the top, usually after about 3 minutes. Remove from the water using a slotted spoon or small sieve. Put on an already oiled plate to cool. Continue cooking the remaining gnocchi this way. Once cool, the gnocchi is ready to be used or stored for later use. If using later put the gnocchi in an air-tight container and refrigerate. Will be good for 2-3 days.
Kelp pesto:
1 lb. Fresh/frozen Alaria marginata (ribbon) kelp
3 Tbsp pine nuts
1 cup shredded parmesan (not grated)
Juice of 1 lemon
3 cups fresh kale
2 large fresh sage leaves
1 Tbsp fresh chopped garlic
2 1/2 cups extra virgin olive oil
1 tsp black pepper
Add the kelp and all other ingredients to the bowl of a food processor except for the oil. Turn on the processor and slowly add the olive oil while the sauce is mixing. Once all of the oil has been added remove the lid and taste. Season as needed with salt.
To finish the dish, heat a large nonstick saute pan. Once hot add a little olive oil. Once the oil is hot add the gnocchi. Allow the gnocchi to brown slightly then toss them in the pan a bit to turn them over. Once they are golden brown on both sides, add a dash of white wine and then as much pesto as desired. Toss the gnocchi with the pesto then remove from heat. Put them onto a plate or platter and garnish with fresh parmesan. Enjoy!
