Chef Andrew Robertson is the Regional Chef at the Joseph Richard Group (JRG), a collection of unique hospitality ventures owned by André “Joseph” Bourque and Ryan “Richard” Moreno. The team operates over 25 establishments and brands for all occasions. Guest experience remains the guiding principle in all that JRG does. With top-quality offerings, a notable culinary team, and genuinely kind-hearted service staff, the best is always expected from JRG. After all, it’s what they expect from themselves!
Chef Andrew Robertson shared with us this summer gnocchi recipe, the perfect example of a vegetarian dish that can easily be made vegan by substituting dairy for plant-based ingredients.
Summer Gnocchi
Ingredients:
For the Basil Pesto
- 2 cloves garlic minced
- 3⁄4 cups roasted pumpkin seeds
- 2 cups parmesan cheese
- 21⁄2 tsp kosher salt
- 6 cups arugula
- 10 cups fresh basil (ends of stems removed)
- 2 cups olive oil
For the Summer Gnocchi
- 500g package of prepared gnocchi
- 11⁄2 tbsp olive oil1⁄2 cup basil pesto (see recipe above)
- 2 cloves garlic chopped
- 2 tbsp chopped shallot
- 1⁄2 cup tri-coloured cherry tomatoes
- 1⁄2 cup lemon juice
- 2⁄3 cup green peas
- 3 cups arugula
- 3 tsp fresh parsley
- 2 tbsp shaved ricotta salata
- 1⁄2 cup fresh basil pulled
- salt & pepper to taste
Directions:
For the Basil Pesto
1. Place garlic cloves, roasted pumpkin seeds, parmesan cheese and kosher salt into a food processor
2. Blend until finely chopped
3. Add 1⁄3 of arugula, basil, and olive oil at a time and continue blending until fully combined
4. Makes 10 servings (store excess quantities in fridge and use for alternate recipes such as sandwiches or wraps)
For the Summer Gnocchi
1. Blanch gnocchi as per package instructions
2. Heat oil in pan
3. Sauté garlic and shallot
4. Add tomatoes, lemon juice and gnocchi to pan and heat through
5. Season with salt & pepper
6. Turn off heat
7. Toss arugula, parsley, and peas until combined
8. Spread 1⁄4 cup pesto onto bottom of plate
9. Place gnocchi on top of pesto
10. Garnish with shaved ricotta salata and pulled basil
11. Makes 2 servings
