This Valentine’s Day we suggest that you and your significant other skip the crowded and overpriced night out on the town and whip up a cozy dinner for two at home instead. We asked chef-owner Tom Costello of Thyme in Yorktown Heights to help us come up with a totally indulgent dish that would be fun to prepare together. He offered us his recipe for gluten-free gnocchi in a creamy winter vegetable sauce. Yum! That’s what we love about dining at Thyme — most of the mouthwatering items on the menu can be made gluten free if you ask. It’s one of our favorite spots for eating well.
Thyme’s Gluten-Free Gnocchi with Winter Vegetables
3 medium russet potatoes
2 large eggs
1 1/2 cups gluten-free flour
1/2 cup bacon, diced
1 cup shiitake mushrooms, diced
1 cup butternut squash, diced and blanched soft
1 cup baby kale, washed and dried
1/2 cup heavy cream
1/4 cup Parmesan cheese
1 fresh nutmeg seed
Salt and pepper
1. To make the gnocchi: Preheat oven to 450 degrees. Prick the potatoes several times with a fork, and place them on a baking sheet. Transfer to the oven, and roast for 45 minutes, until soft. Remove from oven and set aside to cool.
2. Peel the cooled potatoes, and pass through a ricer or food mill. Transfer the potatoes to a large bowl, and create a well in the center. Whisk the eggs in a separate bowl, and pour into the potato well. Gently work the egg mixture into the potatoes with a fork until they start to come together.
3. Add 1 cup of the flour to the potatoes. Knead until a dough starts to form and stops sticking to the sides of the bowl. If it continues to stick, add a tablespoon of flour at a time until the dough holds together and is no longer sticky.
4. Dust your work surface with flour, and separate the dough into 2 or 3 balls. Roll each ball into a log the width of a cigar. Cut the log into 1-inch gnocchi, and shape using your fingers and the tines of a fork.
5. To make the winter vegetables sauce: Heat a sauté pan to medium heat, and render the bacon. Add the shiitake mushrooms, and sauté until tender. Add the butternut squash and kale, and continue to sauté. Once the kale has wilted, add the heavy cream and cook until the sauce is reduced by half. Add the Parmesan cheese, fresh nutmeg, and salt and pepper to taste.
6. While the sauce is reducing, bring a pot of salted water to a boil. Add the gnocchi and cook until they float, 2 to 3 minutes. Drain, and add the sauce. Toss to combine, and serve immediately.
For other fun suggestions on how to spend Valentine’s Day this year, check out our post on V-Day daytime date ideas.