gnocchi

2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 tablespoon butter 1 1/2 pounds ground chicken 1/2 pound white mushrooms, sliced 2 cloves garlic, chopped 1 medium onion, chopped 1 red bell pepper, seeded and chopped 2 teaspoons smoked paprika, 2/3 palm full Salt and pepper 1...

Ingredients 6 cups chicken broth, homemade or low-sodium canned 4 cloves garlic, minced 3 tablespoons unsalted butter 1 teaspoon sugar 2 carrots, thinly sliced 1 rib celery, thinly sliced 2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen 2 cups frozen peas (8 ounces) 2 cups...

2 Pounds floury potatoes, peeled 1/4 teaspoon ground nutmeg 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 1/4 cups unbleached flour 1/2 cup grated Parmigiano-Reggiano Boil the potatoes in salted water. Mash them or put them through a ricer into a large bowl. Best to have no...

Take your reserved potato innards out of the fridge and let them come to room temp. Mash them with some milk when warmed up. Add an egg and squish the mixture through your fingers. Start with about 1 cup of flour and blend like dough. Add more flour a bit at a time until you reach the desired...

24 oz potato - cooked 8-10 oz flour 2 oz chevre 2 Tbsp s&p =Do not overcook the potato! Puree the potato, mix in rest. Cook in gently simmering water.

1 (16-ounce) package potato gnocchi 1/4 cup butter 1 clove garlic, minced 1 cup whipping cream 6 ounces (1 1/2 cups) shredded...

Vegetable Oil 3 cup Milk 1½ teaspoon Salt 1 pinch Nutmeg 1 pinch Pepper 2 Egg Yolks, Lightly Beaten 1 cup Parmesan Cheese, Grated 6 tablespoon Butter 1 cup Flour, Semolina Line bottom of 15 x 10 x 1 inch pan with oiled aluminum foil. Heat milk, salt, nutmeg and pepper just to simmering. Do...

2 cups whole milk 1 teaspoon dried sage leaves 1 cup chopped onion 2−3 teaspoons margarine 4 cups small broccoflower, or broccoli, florets 1/2 cup water, divided 1 package (16 ounces) potato gnocchi, cooked, warm 2 tablespoons all−purpose flour 1/2 teaspoon ground nutmeg Salt and pepper to taste...

2/3 pound potatoes (about 1 large) 2 tablespoons grated Parmigiano-Reggiano cheese 1/3 cup all-purpose flour, divided 1 egg yolk 3/4 teaspoon salt, divided 1 pinch ground nutmeg 1 pinch pepper Servings: 2 Heat oven to 425°F. Prick potatoes with fork. (Do not wrap in foil.) Bake on oven rack or...

1/2 teaspoon pepper 1 1/2 cups sliced shallots 3 cups chopped leeks (white part only) 3 cups chanterelle mushrooms (about 10 ounces) quartered 1/4 cup whipping cream 1/4 cup beef or veal demi-glace 2 tablespoons finely chopped fresh sage or 1 teaspoon ground sage RAGOUT: 2 tablespoons butter 1...

2 pounds Baking potatoes 1 cup All−purpose flour 1 Whole egg plus 1 Egg yolk, lightly beaten 2 tablespoons Unsalted butter, softened 1 teaspoon Salt Freshly grated Parmesan cheese Tomato sauce Boil the potatoes in their jackets, drain, peel and put through a ricer or food mill. While the...

Potato Gnocchi with Sage Cream 2 cups whole milk 1 teaspoon dried sage leaves 1 cup chopped onion 2−3 teaspoons margarine 4 cups small broccoflower, or broccoli, florets 1/2 cup water, divided 1 package (16 ounces) potato gnocchi, cooked, warm 2 tablespoons all−purpose flour 1/2 teaspoon ground...