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LUCKY BONES Gnocchi with Sage Black Pepper Sauce


This is a recipe that our co-founder, Chef Alfie, has served in many restaurants over the years. The gnocchi is beautifully complimented by our very own LUCKY BONES, is a crowd-pleaser, and will surely be a dinner-time hit!

What you’ll need:

2 russet potatoes (baking potato)

2 cups of flour

1 egg

¼ cup EV olive oil

2 cups cauliflower chopped, or your favorite greens

½ sweet onion

1 tsp. chopped garlic

1 cup green onion chopped

2 tbsp arrowroot

Salt and pepper to taste


Bring a large pot of salted water to a boil. Peel potatoes, cut into equal size pieces- this will help the potatoes to cook evenly. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.

Combine mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. If sticky, add more flour. Cut the ball in four even pieces. Roll small portions of the dough into long "snakes", about as round as your pointer finger. On a floured surface, cut snakes into three quarter-inch pieces. Roll small pieces down a fork to make ridges to hold sauce.

Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; once they float, they are done! Pour into a colander and drain.

In a sauté pan, add ¼ cup of EV olive oil, sauté onion, garlic, fresh sage, fresh ground black pepper, and cauliflower until tender. Add two cups of Lucky Bones and thicken with arrowroot slurry. (2-tbl. Arrowroot, 4 tbl. Water, mix and add to sauté pan). Salt and pepper to taste.

Toss gnocchi into sauté pan and mix lightly. Taste! If you would like the sauce thicker, add more slurry. If you would like the sauce thinner, add more Lucky Bones.

Place in bowls and garnish with fresh green onions.


-Chef Alfie & the aha Team

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