Plant to Plate | Gnocchi with Vegetable Peel Consommé

Extracting all of the usable potential from every single vegetable is a daily goal and primary mission for Culinary Vegetable Institute Chef Jamie Simpson. Adhering to a “zero waste” philosophy requires unwavering adherence to waste-reducing kitchen practices. But the challenge doesn’t stop there. Chef Jamie and his staff don’t just use everything. They transform ingredients that many others would toss in the trash. In this Plant to Plate feature, Chef Jamie makes a potato gnocchi recipe and, rather than discarding the peels, he uses them to infuse the dish with another layer of intense potato flavor.