Tarragon Gnocchi With Zucchini Puree

Tarragon Gnocchi With Zucchini Puree

Tarragon or dragoncello in Italian was known as the dragon herb in the Middle Ages hence its name. The aromatic herb gives a subtle anise flavor to gnocchi with zucchini puree, prosciutto and chopped peanuts in this summer pasta.
Ingredients:
1 lb. of potatoes
1 1/3 cups of all-purpose flour
4 of spring onions
3 of zucchini
1 of large egg
Grana Padano cheese, grated
garlic
roasted peanuts
prosciutto (or cured ham), sliced
tarragon
extra-virgin olive oil
salt
pepper

Directions:
Boil the unpeeled potatoes for around 40 minutes or until fork tender; drain. As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl. Mix with the egg, flour, 1 Tbsp. chopped tarragon, and a pinch of salt.

Trim the zucchini. Remove the skin, but do not discard. Cut the zucchini flesh into cubes and cook in a pan with a drizzle of oil and a garlic clove for at least 5 minutes. Remove the garlic and purée the zucchini a food processor or blender while slowly adding a bit of oil and a pinch of salt and pepper.

Cut the zucchini skins into small cubes, and brown them in a drizzle of oil with a garlic clove for 2-3 minutes over high heat.

Roughly chop 4 Tbsp. shelled, peeled peanuts.

Form the dough into long ropes about 1" in diameter and cut into 1" pieces. Working 1 piece at a time roll gnocchi along back of fork tines dipped in flour to create ridges on 1 side.

Slice the spring onions and sauté them in a pan with a drizzle of oil and a few Tbsp. water for 4 minutes.

Cook the gnocchi in boiling salted water until they float to the surface. Remove with a slotted spoon and transfer directly to the pan with the spring onions. Add the zucchini skins, salt, and 1 Tbsp. gnocchi cooking water. Mix in 3 Tbsp. grated Grana Padano cheese until it becomes creamy and serve with the zucchini purée. Top with prosciutto slices and the chopped peanuts.  Serves 6