I came across lima beans at the farmer’s market and knew I just had to make succotash. Succotash is Narragansett for “boiled corn kernals”. Succotash differs regionally though but the common link is the combination of corn and beans, which together are supposed to create a complete protein. I was excited to cook with lima beans as I’ve never had them before.
Succotash is a delicious side dish on its own but I wanted to do my own twist on it as a whole meal. I thought ricotta gnocchi would go great with the vegetables. I was so nervous to make this since my first and only time was such a disaster. Flour and I don’t mix very well. But they turned out great! I already got another tub on ricotta for my second batch. Yay.
I also wanted to add tomatoes to the mix but not actually cooked with the other vegetables. I made an heirloom tomato confit following the Lucques recipe for its yellow tomato confit. The tomatoes are cored and cooked in a 400 degree oven with red onion, chile de arbol, garlic, water and olive oil. This produced a pan of cooked tomatoes that smelled more fragrantly delicious than I had ever imagined. I pureed this in the blender and sieved it.
Once the ricotta gnocchi was boiled I sauteed them in butter until slightly browned and then combined it with the succotash. The final plate featured the flavorful tomato confit topped with the gnocchi and succotash and minced chives. I garnished the plate with a ricotta stuffed and roasted cherry pepper. I’m going to give dish another go this week with a minor changes so expect a sequel!