Looking for a great gourmet recipe?
Chef Malachi Harland from The Chef's Table was live on Thursday's Great Day to cook up some Crispy Potato Gnocchi with Asparagus Salad with Olive Vinaigrette.
You can catch Chef Harland daily at "The Chef's Table", which is located in Fig Garden Village at 731 W. San Jose Ave. You can call for reservations at 227-3200 or you can check out their website at http://www.chefstablefresno.com/ .
Here's Chef Harland's recipe for those who wish to try it at home:
Crispy Potato Gnocchi with Asparagus Salad and Olive Vinaigrette
Yield= 4 servings
For the Gnocchi
3 Russet Potato, large, baked until soft, approx 50 minutes
1 Egg, whole
2 tablespoons of Heavy cream
1/2 cup of Flour
Salt and White Pepper to taste
See potato gnocchi Demonstration
For the Asparagus Salad
Asparagus, blanched, cut bite size 2 cups
Sun dried or roasted tomatoes 12 pieces
Red onion, julienne to taste (2-3 slices)
Garlic, thinly sliced 2 Cloves
Balsamic vinegar 1 ounce
Extra Virgin Olive Oil 3 ounces
Mixed Olives, pitted, chopped fine ½ cup
Salt and pepper to taste
Parmesan Cheese As needed
1, Combine, onion, garlic, olives, salt, pepper, and vinegar in a mixing bowl and let marinate for 5 minutes.
2. Add extra virgin olive oil and stir well to combine.
3. Add asparagus and tomatoes and toss to coat everything.
4. Divide among four dinner plates and spoon sautéed gnocchi over summer bean salad.
5. Top with freshly grated parmesan cheese.