Morel Gnocchi with Chunky Basil Sauce & Garlic Scapes

Today my little blog turns three! I honestly had no idea I would still be at this three years later but my love of food and sharing it with the world has only become stronger and I don't see myself stopping anytime soon.
As of today I have a total of 861 entries with over 2,500 recipes. That's like a vegan food dictionary! Thankfully over the years and with a little more effort, my pictures have gotten better (although I still take them with my camera phone) and my recipes more stream-lined. Who knows where I will go from here but I sure do enjoy it.

This meal came about from the bounty of fresh produce I got from my local Farmer's Market this past week. Morels, potatoes, scapes (from a friend's garden) and basil were all purchased and could not have gone together more beautifully.

One Year Ago Today Spinberry Cherry Smoothie

Two Years Ago Today Tempeh Bacon, Sweet Potato & Grilled Avocado Sandwich with Garlic-Shallot Mayo

Three Years Ago Today Rosemary Grilled Tofu with Pomegranate Reduction, Five Herb Potatoes & Green Beans with Hazelnut Butter

Tender, luxurious potato gnocchi stuffed with fresh morels served over basil sauce and garlic scapes, all from the Farmer's Market this week.

Morel Gnocchi
serves 3
8 small yellow potatoes, peeled, small dice
2 garlic cloves, smashed
1 cup minced morels
3/4 cup all-purpose flour, plus more if necessary
1 tsp salt
1/2 tsp pepper
2 tbl extra virgin olive oil

Combine the potatoes and garlic with salted, cold water and bring to a boil. Drain and mash completely.
Combine with the morels, flour, salt and pepper and use your hands to work into a ball of dough. If the dough is too wet, add a bit more flour.
Cut the dough into fours and gently roll and press out each piece into a rope shape about 10 inches long. Cut square pieces out about 1 inch long and set aside until all of the gnocchi is shaped and cut.
Bring a new, clean pot of salted water to a boil and add the gnocchi. Cook for 3-5 minutes until all of the pieces are floating to the top. Reserve 1/2 cup of starchy water for basil sauce and drain the rest.
Heat up the olive oil in a saute pan and add the gnocchi. Cook until just lightly browned and crispy.

Chunky Basil Sauce
1 head fresh basil, stems removed
1/4 cup extra virgin olive oil
2 garlic cloves, smashed
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1/2 cup starchy potato water from gnocchi, or tap water

Combine all of the ingredients in a blender and blend until almost smooth. Add the starchy potato water and pulse a few times more.

Garlic Scapes
1 bunch garlic scapes, roughly chopped
2 tbl extra virgin olive oil
juice from 1/2 lemon
pinch red pepper flakes
salt, to taste

Bring a small pot of water to a boil and add the scapes. Cook for 3 minutes then drain.
Heat up the oil in a saute pan and add the scapes. Saute with lemon juice, red pepper flakes and salt. Cook for 5 minutes until crisp and tender.