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Peach Gnocchi

Peach Gnocchi Recipe

  • Scant 2 pounds of starchy potatoes (2 large russets, or 3-4 smaller ones)
  • 1/4 cup egg, lightly beaten
  • 4 peaches, extra ripe, cut in half, pitted and peeled and pureed with the juice of half a lemon (you should end up with about 1 cup of puree)
  • 1/2 teaspoon fine grain sea salt
  • 1 cup of whole wheat pastry flour OR unbleached all-purpose flour
  • 1/2 cup shallots, minced
  • 1 tablespoon unsalted butter
  • 2 cups Champagne
  • cream
  • salt
  • a bit of fresh thyme
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