Gnocchi with Caviar

Time to cook

About 1 hour 15 minutes

Servings

Serves 4

Ingredients

• 2 lbs russet potatoes, washed & dried
• 1 1/2 cups all-purpose flour (plus more for dusting)
• 3 egg yolks
• 1/4 tsp salt
• 3 tbsp olive oil, divided
• 2 tbsp olive oil (for sautéing)
• 1/4 cup chopped shallots
• 1 jar (24 oz) Marinara
• 1 1/4 cup peas (fresh or frozen, thawed)
• 2 tbsp chopped Italian parsley
• 3 tbsp shaved Parmigiano Reggiano (for serving)
• 12–15 arugula leaves (garnish)
• 4 tbsp mascarpone cheese
• 1 (1.75 oz) tin Black Crown Siberian Sturgeon caviar

Method

For the gnocchi

• Preheat oven to 350°F.
• Rub potatoes with 1 tbsp olive oil; bake 45–55 minutes until fork-tender. Cool slightly.
• Peel potatoes; mash/fluff (ricer or food mill if available).
• Fold in flour, then egg yolks and salt; knead gently into a soft dough.
• Divide into 4 pieces; roll into ropes and cut into 2-inch pieces.
• Boil in salted water until gnocchi float; remove to an oiled sheet tray and cool.

For the sauce

• Heat olive oil in a large skillet over medium-high until shimmering.
• Add shallots and gnocchi; sauté until shallots are translucent and gnocchi are browned.
• Add Marinara; reduce heat to medium-low to warm through.
• Stir in peas and parsley.
• Plate (4 plates). Dollop mascarpone, garnish with arugula, top with caviar, and serve with shaved Parmigiano-Reggiano.