Chef Ian Cookson - Sundried Tomato Gnocchi and Avocado Toast

Sundried Tomato pesto

1 cup sundried tomato
1/3 cup almonds (unsalted, dry roasted)
2-3 cloves garlic
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/2 teaspoon crushed red pepper flakes , optional
3/4 to 1 cup extra virgin olive oil

Instructions
Place all ingredients in the bowl of a food processor and process until all ingredients are finely chopped.
Stop the food processor and scrape the sides of the bowl once or twice

GNOCCHI
Prepare the potatoes
: Boil your potatoes with the skin on till fork tender. Remove from the water and allow to drain and cool
completely. Peel your potatoes and rice your potatoes through a potato ricer. If they’re wet allow the
riced potatoes to drain on a cloth.
Combine the gnocchi dough:
Mound the potato onto a dry surface and top with your flour, reserve 1/2 cup for later, and season with
salt. Make a well in the middle of your mixture by scooping out the middle of your mound and pushing it
into the sides. Break and egg into this well and beat with a fork.
Form the gnocchi: Using that same fork, begin to pull your potato and flour into the egg mixture in the
well, beating the entire time. Use your hands once this is done to form your dough and begin to knead
once it’s fully incorporated, be sure not to over knead your dough. Shape the dough into a long
rectangle to prepare your gnocchi for cutting.
Cut the gnocchi:
Cut the gnocchi into 8 – 10 pieces. Roll each of these pieces into a long rope, customize the size of the
gnocchi you want with the thickness of these ropes. Cut down into 1 inch pieces and that’s it! Just flour
the gnocchi a bit to prevent sticking and you’re done.
Cooking your pasta:
Shake off excess flour and add carefully to a large pot of salted water. Cook till they float to the top
which will take 2 – 4 minutes, remove carefully with a slotted spoon and drain well. Add to your dish
right near the end and allow to cook for 2 minutes.

Token avocado toast

2 sourdough slices
1 avocado
1/2 c sundried tomato pesto
Local veggies
2 eggs
2 T Hollandaise
Combine on toasted sourdough