Gnocchi:
Ingredients:
2 russet potatoes
1 egg
1/2 cup grated regianno cheese
1/2 cup chopped Italian parsley
1/2 cup AP flour
Method of Preparation:
Mix dry ingredients.
Mix wet ingredients.
Cool for a half hour.
Boil a pot of water.
Roll gnocchi into free form shapes.
Boil them until they float to the top.
Top with tomato sauce, cheese, garnish with parsley.
Chef Evan Deluty makes gnocchi with beet salad as served in Stella, his award-winning restaurant in Boston.
Beet Salad:
Ingredients:
7 oz. diced cooked beets
2 oz. goat cheese
1 oz. lemon vinaigrette
2 slices frilled focchia bread
Method of Preparation:
Toss all ingredients together. Assemble on a plate. Top with salt, pepper to taste.