Garlic Scape Pesto Gnocchi with Ricotta, Roasted Tomatoes and Spicy Nduja

Garlic scapes have hit the farmer’s market!

These twirling, flower buds of garlic have a sweet, mild taste, a satisfying crunch, and they are rich in good stuff like antioxidants and vitamin A and C. I love how they look, tendril-like and vibrantly green. I eat them with my eggs and bacon in the morning, with roasted vegetables, in curries, and this recipe incorporates them in the pesto and sautéed. I bought scapes from two different farmers this week. I was chatting with one of them and she told me people don’t buy scapes because they aren’t sure what to do with them. I want scapes to keep coming to my market, so I want to be part of the solution, and encourage the market (YOU!) to buy more scapes!

This meal is so delicious, so satisfying, spicy and rich, earthy and crunchy and fresh and vibrant. It is a summer meal for the ages, adjustable depending on what you find at your farmer’s market. It’s lick-your-plate good and tasty hot, room temperature or cold, and the star of the meal is the satisfying scape.

Garlic Scape Pesto

2 cups, or 15-20 garlic scapes, roughly chopped, tough woody portions removed
1/2 cup raw, unsalted sunflower seeds
1/2 cup EV olive oil
1/2 cup parmesan cheese (I used a mix of parmesan and pecorino romano)
1 large bunch of basil, about 2 1/2 cups
Juice from 1 lemon
1 teaspoon sea salt

Method:

In a food processor, pulse the scapes until roughly chopped, throw in the sunflower seeds and mix for about 45 seconds. Add the olive, pulse, then basil, lemon and salt. Pulse until combined to your desired consistency and taste.

Gnocchi with Ricotta, Roasted Tomatoes and Spicy Nduja

1 lb gnocchi (I used a gluten free organic gnocchi from Whole Foods since I was lazy to make my own)
1 giant handful of cherry tomatoes
4 garlic scapes
2 oz. nduja
1/2 cup basil leaves
Ricotta (full fat), a few big spoonfuls
1 bunch watercress
Sea salt, fresh ground pepper, red pepper flakes
EV olive oil

Method

Cook the gnocchi according to package instructions. I like a little crust on my gnocchi, so I cook it al dente, then transfer it to a hot, oiled skillet until it browns slightly.

Heat another skillet, and throw in the tomatoes. Drizzle with olive oil and salt and cook until caramelized on all sides. Add the garlic scapes and cook until they are softened, just a few minutes, then add he nduja, and cook until crispy.

Toss the cooked gnocchi with the basil until wilted, then mix it with around 1/2 cup of the pesto (store the rest in the refrigerator or freezer for future use). Top the gnocchi with the roasted tomatoes, garlic scapes, and nduja. Finish with some big spoonfuls of ricotta, the watercress, a drizzle of olive oil, grind of pepper and red pepper, and a sprinkling of flaky sea salt.