I honestly thought the flavors worked very well together. The peach flavor was very subtle and paired well with the sweetness of the champagne and cream and the bright earthiness of the thyme.
Don’t forget to compare with Jen’s Recipe! Here’s the link. Let me know what you think!
This recipe is from 101 Cookbooks
Scant 2 pounds of starchy potatoes (2 large russets, or 3-4 smaller ones)
1/4 cup egg, lightly beaten
4 peaches, extra ripe, cut in half, pitted and peeled and pureed with the juice of half a lemon (you should end up with about 1 cup of puree)
1/2 teaspoon fine grain sea salt
1 cup of whole wheat pastry flour OR unbleached all-purpose flour
1/2 cup shallots, minced
1 tablespoon unsalted butter
2 cups Champagne
a bit of fresh thyme
Bake the potatoes in a preheated 350F degree oven for about an hour or until well-cooked through. When fully cooked you can pick them up using an oven mitt and give a gentle squeeze – they will give generously in your hand. ITry to peel each potato as soon as possible after removing from the oven. Peel all the potatoes first, and then move on to the “mashing”. You want to work relatively quickly so you can mash the potatoes when they are hot, it’s critical that they don’t sit around steaming in their jackets. To mash the potatoes you push the potatoes through a ricer. Don’t over-mash – you are simply after an even consistency with no noticeable lumps. Let the potatoes cool long enough that the egg won’t cook when it is incorporated into the potatoes.
When you are ready, pull the potatoes into a mound – drizzle with the egg, 1/3 cup of the peach puree (reserve the rest for your sauce), salt and about 3/4 cup of the flour. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. I usually end up using most of the remaining 1/4 cup flour (and in this case a touch more). The dough should be moist but not sticky. Cut the dough into eight pieces. Now gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch .Dust with a bit more flour.
To shape the gnocchi hold a fork in one hand and place a gnocchi pillow against the tines of the fork – the cut ends should be facing out. Use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight “C” shape, their backs will capture the impression of the tines as tiny ridges Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them.
Before you cook the gnocchi, get your sauce ready. Saute the shallots along with the butter and a pinch of salt in a big skillet over medium-high heat. Cook until the shallots are deeply golden and nicely caramelized. Deglaze the pan by adding about 1/2 the champagne to the skillet. After the initial hissing subsides pour in the rest. Stir and get all the bits off the bottom of the pan and let the mixture reduce way down until just about 1/3 is left. Remove from heat and stir in the peach puree, a generous splash of cream, a big pinch of fresh thyme leaves, and you’ll likely need a bit more salt as well. Set aside.
Bring a big pot of (salted) water to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. You will know when they are cooked because they will pop back up to the top. Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they’ve surfaced. Have a large platter ready with a layer of the champagne sauce. Place the gnocchi on plates/platter. Continue cooking and plating in batches until all the gnocchi are done. Serve immediately with a few sprigs of fresh thyme.
Serves six to eight.