There's still time to join our Summer Pasta Club! Next Pick ups April 24 in Montpelier and April 25 in Lyndonville. Join us for dinner April 26 @ Cork Wine Bar in Stowe

Sunchoke Gnocchi al Forno- Creamy Basil Pesto

Sunchoke Gnocchi al Forno- Creamy Basil Pesto

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Serves 4, weighs about 2 pound. Frozen
This take and bake features: Gnocchi, little potato dumpling, made our farm grown sunchokes, organic russet potatoes and Le Page Farm nicola potatoes. These nutty gnocchi are coated in a creamy farm grown basil pesto with black walnuts, 24 month parmigiano reggiano and organic olive oil. Finished with herbed cheese curds from Sweet Rowen, this gnocchi is a dish you are going to want to stock in your freezer if you can wait that long to dig in!
 
Ready to just pop in the oven, this classic dish from northern Italy is named after the Italian word "nocca" which means knuckles. 


Ingredients: Sunchoke Gnocchi (sunchokes, potatoes, wheat flour, eggs, oregano, salt) Basil Pesto Besciamelle (milk, flour, olive oil, basil, black walnuts, parmigiano reggiano cheese, salt, lemon)

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