Sunchoke Gnocchi

By Chef Jenni Lessard, Wanuskewin, Saskatoon, Saskatchewan.

Jenni is the first female executive chef at Wanuskewin Heritage Park, where she’s been instrumental in the Han Wi Moon dinner series, a transformational meal on the land featuring bison and ingredients harvested from the site.

Currently, Wanuskewin is undergoing exciting changes throughout the park, starting with the Heritage Centre, where a large Meeting and Event space will be added to the building. This new space rests on the edge of the Opimihaw Valley and will be catered exclusively by Jenni and her culinary team.

Wanuskewin has been selected to the tentative list for UNESCO World Heritage Designation, and will be up for inscription in 2022. Jenni’s vision for the culinary arts at Wanuskewin plays a significant role in the parks strategy to be recognized as a world class destination and a gathering place for the world.

Ingredients

1 cup cooked, drained and puréed sunchokes (Jerusalem artichokes)
2 cups all purpose flour
1 egg
1/2 tsp salt
1/4 tsp pepper

Recipe

Mix all ingredients in a bowl. Turn out onto floured counter and knead until a smooth dough forms. Divide into four equal sized balls. Roll each ball into an approximately 24 inch “rope”. Cut into 1/2 inch (ish) pieces and press with the tines of a fork. At this point you can either freeze on a baking pan in a single layer for later use or drop into a pot of boiling, salted water for about 5 min, until they float to the top. Drain and sauté with garlic and butter until golden brown on each side. Toss with pesto and serve with fresh Parmesan, toasted bannock crumbs and sunflower seeds!