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.

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.