Sitting at the top of the nutritional scale, collard green rapini, snap peas and rye wheat flour check all the "good for you" boxes, while the decadent flavor of chevre gnocchi brings a special flair that Chef Peter Birk from Boka Restaurant shares in this healthy dish.
Chevre and Rye Gnocchi
by Chef Peter Birk of Boka Restaurant
2 ea eggs
1C rye flour
to taste salt, white pepper, nutmeg
2 bu rapini
4oz mushroom, oyster
4oz peas, snow or snap
2oz basil leaves
1. Combine chevre and eggs in mixing bowl and combine thoroughly. Add the flour and seasonings and combine to make a semi-firm dough; it should hold its shape. The mixture should come away from the sides of the bowl and hold together. You may need to add 1 to 2 extra tablespoons flour so that the dough is not too soft.
2. Bring a large stockpot of salted water to the boil. Roll portions of the dough into long strands about 1 inch wide, and using a bench cutter or knife, cut into 1-inch pieces. Drop them into the boiling water. Cook until the gnocchi float to the surface, 1 to 2 minutes. As soon as the gnocchi are cooked, remove them with a slotted spoon.
3. Heat a sauté pan over medium high heat. Add the butter and heat until just golden and a little foamy. Add gnocchi and toss lightly to coat with butter. Add rapini, mushrooms and peas. Combine all ingredients and sauté until all ingredients are slightly softened and butter is beginning to brown. Season with salt and pepper to taste.
4. Place finished mixture in serving bowls/plates and garnish with basil leaves.
1t thyme leaves