1 ¼ pounds of russet potatoes, roasted
¾ pound of sweet potato, roasted
1 large egg
1/3 cup of grated Parmigiano-Reggiano plus more for serving
1 ½ to 2 cups of all-purpose flour plus more for dusting
½ stick of butter
2 tablespoons of fresh sage, chopped
1. Peel and mash potatoes in large bowl.
2. Beat together egg, nutmeg, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a small bowl.
3. Gather potatoes into a mound in a large bowl and form a well in center. Pour the egg mixture into the well, then mix into potatoes. Mix in cheese and 1 ½ cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust the top lightly with some of flour. Meanwhile bring a large pot of salted water to a boil.
4. Cut the dough into 6 pieces. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface. Cut rope into 1/2-inch pieces. Gently roll each piece into a ball and lightly dust with flour. Repeat with remaining 5 pieces of dough.
5. Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface. Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side. Transfer gnocchi pieces to floured baking sheets.
6. Add half of gnocchi to boiling water and stir. Cook until they float to surface, about 3 minutes. Transfer with a slotted spoon to warmed bowls.
7. Heat butter in a saucepan and allow it to brown, but not burn. Transfer browned butter to sauté pan and add gnocchi and sage. Season with salt and pepper. Top with Parmesan and serve immediately.
Makes two dozen
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon fresh ginger minced
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon turmeric
½ teaspoon chili powder
2 carrots, peeled and diced
2 cups kale, chopped
1 lb. potatoes, peeled and boiled
1 package phyllo dough, defrosted
¾ stick of butter, melted
Preheat oven to 400F.
Heat oil in sauté pan. Add onion and sauté 2-3 minutes. Add garlic, ginger, cumin, turmeric, coriander and chili powder and sauté until very fragrant, about 2 minutes.
Add carrots and sauté for another 2 minutes. Add kale and sauté until kale has wilted and is soft.
Fold in potatoes and season mixture with salt.
Fold phyllo dough in half lengthwise and brush surface with butter. Place ¼ cup of vegetable mixture at bottom corner of the dough, and fold into a triangle, and then continue to fold in triangles, like folding up a flag.
Brush each triangle with butter and place on a baking sheet and bake 7-10 minutes or until golden and brown.
Yields 12 to 16 latkes
1 pound russet potatoes, peeled and grated
2 tablespoons lemon juice
1/2 pound carrots, peeled and grated
1/4 cup cilantro, chopped
1 1/2 tablespoons garam masala
1/4 teaspoon turmeric
1/2 teaspoon red chili flakes
1 egg, lightly beaten
4 tablespoons flour
1/2 teaspoon salt
6-9 tablespoons vegetable oil
1 cup Greek yogurt
1 tablespoon spicy green mango pickle, minced
1 tablespoon lemon juice
Cilantro leaves, for garnish
1. Toss potatoes with lemon juice. Let sit 5-10 mins. Squeeze water out of potatoes, combine with carrots in mixing bowl.
2. Add cilantro, garam masala, turmeric, red chili flakes, egg, flour and salt. Mix.
3. Heat oil in skillet over medium heat. Spoon 1/4 cup of the mixture into the pan and press down lightly with spatula. Cook 3-4 minutes on each side or until golden brown. Transfer to paper towel lined sheet pan. Repeat with remaining mixture.
4. Serve with cilantro, pickles, and yogurt mixed with lemon juice.
8 to 10 apples, peeled, halved and cored
3/4 cup sugar
3/4 teaspoon cinnamon
1 tablespoon grated lemon zest
2 tablespoons lemon juice
6 tablespoons unsalted butter, melted
1. Preheat oven to 350F.
2. Combine sugar and cinnamon and pour over apples. Toss to coat. Pour the melted butter over the fruit.
3. Place apples in baking dish and bake for 35 minutes, basting apples occasionally.
4. If pan juices are not syrupy, pour them into small sauce pan and reduce over medium high heat. Pour syrup over apples and serve.