Gnocchi with Milkweed and Opo Squash
This recipe showcases foraged milkweed flower buds - an unusual wild vegetable for early summer - simmered in cooking sake with diced opo squash and served with gooey gnocchi and spicy coriander chutney. Using frozen/packaged gnocchi and jarred/prepared chutney means you can have this on the table in under 30 minutes.
Servings: 2 servings
Ingredients
- gnocchi (packaged or homemade - enough for 2-4 servings)
- 2 cups milkweed flower buds
- 1/2 opo squash ,diced
- 3 Tbs ghee
- 1/4 cup cooking sake
- 1/2 tsp shallot pepper
- 1/2 tsp sumac ,ground
- coriander chutney (prepared or homemade, for serving)
Instructions
- Remove the large central stems from the milkweed flower buds (they contain the sticky, white sap that gives milkweed its name. It is bitter and not something you want in to add to your dinner). Wash thoroughly to remove any remaining sap, and inspect carefully for any bugs or debris hiding between the buds. Place in a mesh strainer and set aside to allow them to drain while preparing the rest of the ingredients.
- Prepare gnocchi according to package directions for boiling method. (Or use your favorite homemade recipe). Set aside and keep warm.
- Heat ghee in a large pan over medium heat.
- Add squash to pan and cook for 2-3 minutes. Add milkweed, sumac, and shallot pepper. Saute for an additional 2-3 minutes.
- Reduce heat to low and add cooking sake. Continue cooking for 5 minutes, or until sake has been fully absorbed and vegetables are cooked through (squash will be translucent, and the light green parts of the milkweed will have turned to a brighter green).
- Remove from heat. Toss gnocchi together with vegetables. Stir in coriander chutney to taste, or serve it on the side to allow everyone to adjust to their own preference.
Notes
- Common Milkweed forms flower buds in the early summer (from June through early July here in the Chicago area). They are best in this recipe when they are young and fairly compact, but older, looser bud clusters will work just fine.
- If milkweed is not available (or foraging for wild foods is not something you are comfortable with), the best substitutes we can think of are broccoli florets or rapini/broccoli rabe. The flavor and texture will be quite different, but they are probably the closest approximation you will find among commercially available produce.
- Opo squash have become fairly common finds in many supermarkets in recent years. Check for them in the specialty produce area, or alongside other summer squashes. If you can't find one, zucchini or yellow squash can be substituted.