Pan-Fried Beet Gnocchi with Brown
Butter & Crispy Sage
Serves 6
2 lbs russet potatoes, unpeeled
1 lb beets, unpeeled
2 tablespoons olive oil
11⁄
2 cups flour, (plus a bit extra)
1⁄
2 teaspoon salt
1 egg
3 tablespoons butter
sage, to taste
1. Preheat oven to 375°F.
2. Line 2 baking
sheets with parchment paper and lightly
coat the potatoes and beets in olive oil.
3. Roast potatoes and beets 25 to 35
minutes, or until piercing with a fork
yields very little resistance.
4. Once
cooled, peel and discard the potato and
beet skins.
5. Using a traditional ricer
(or, alternatively, a fine mesh sieve)
grate the potatoes as finely as possible
over a mixing bowl.
6. Chop beets and
process in a food processor or blender,
then mound the beets on top of the
potatoes.
7. Using a mixer, mix potatoes
and beets together until color is uniform
(approximately 2 minutes).
8. Add to the
mixture 1 cup of flour, the egg, and the
salt, and mix for around 1 minute.
9. Add
in the rest of the flour and mix. Continue
adding flour until dough is smooth but
not sticky.
10. Sprinkle some flour onto a
clean, dry surface and roll out the dough
into long, skinny logs.
11. Cut logs into
½-inch pieces and roll the pieces across a
gnocchi board (or the tines of a fork).
Bruschetta, 3 Ways
1 French baguette, sliced 1-inch thick
3 cloves garlic, peeled
2 tablespoons olive oil
8 oz burrata cheese
2 tablespoons orange blossom honey
2 tablespoons shaved almonds
1 avocado, pitted and mashed
1 onion, caramelized (see below for
recipe)
6 tablespoons apricot preserves
1⁄
4 lb prosciutto
1. Preheat oven to 375°F.
2. Arrange
baguette slices on a baking sheet and
bake in oven for 3 minutes, or until lightly
toasted.
3. Rub the raw garlic on the
toasted side of each slice and drizzle
with olive oil, then bake for another 1 to
2 minutes.
4. Top of the toasted slices
with burrata, then drizzle with honey and
sprinkle with shaved almonds.
5. Top
another of the toasted slices with avocado
mash and finish with caramelized onions.
6. Top the remaining of the toasted slices
with apricot preserves and prosciutto.
Caramelized Onions
1 red onion, thinly sliced
1 tablespoon olive oil
1. Heat the oil in a sauté pan over medium
heat.
2. Add the onions and reduce the
heat to medium-low.
3. Slowly cook
the onions, stirring every few minutes
until the onions become caramelized
(approximately 10 to 15 minutes).
