Open Kitchen by Susan Spungen

Author:Susan Spungen
Language: eng
Format: epub
Publisher: Penguin
Published: 2020-03-03T00:00:00+00:00

FOR THE GNOCCHI:

4 large russet potatoes (about 3 pounds), unpeeled, scrubbed, left whole

1 tablespoon plus 2½ teaspoons salt, plus more for cooking the gnocchi

2 large eggs

Zest of 1 lemon, preferably Meyer

1½ cups all-purpose flour, plus more as needed

TO FINISH:

1 tablespoon plus 2 teaspoons butter

1 tablespoon plus 2 teaspoons olive oil

Salt and freshly ground black pepper

1 bunch (about 1 pound) asparagus, trimmed, and cut into 2-inch lengths

1 cup cooked fava beans (see this page), or fresh or frozen (thawed) shelled peas

1 lemon, preferably Meyer

¼ cup soft fresh herbs, such as parsley, chives, chervil, and tarragon

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