Chef Harland Cooks Up Potato Gnocchi with Asparagus Salad In The Great Day Kitchen - KMPH FOX 26 | Central San Joaquin Valley News Source

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

Ingredients:

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

Method:

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.