Pesto potato salad

Inspiration:Ellie Krieger

prep: 15 minutes
cook: 20 minutes
serves 6

Desription: My husband is not a fan of mayo and I was searching around for a potato salad recipe that did not have mayo. I also happened to have garlic scape pesto in the freezer and came across this

recipe. I admit it was not the "prettiest" potato salad, but the taste makes up for the look.

Ingredients

1 1/2 pounds small red potatoes

1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)

1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)

1/3 cup Basil Pesto

Salt and pepper

Directions;

1. Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle.

2. Quarter the potatoes and put them in a large bowl.

3. Add the peppers and the pesto and toss gently to combine.

4. Season with salt and pepper, to taste, and chill.

Potato Ricotta Gnocchi

intermediate cooking series
serves 8-10
1-2 hours depending on
gnocchi skills

Description: These little beautiful clouds are delicious. It takes some time and effort, but once you get the hang of making gnocchi it goes quite quickly. A food mill is recommended for "ricing" the potato. I did not do the fancy edging you sometimes see.

Ingredients

2 medium russet potatoes
1 cup of ricotta
2 yolks
3-4 cups flour
S&P
olive oil

Directions:
1. Bake potatoes 375 for about an hour.
2. Remove from oven and cut in half, remove flesh of potato.
3. Run through a food mill into a large mixing bowl.

4. Fold in egg yolks and ricotta.
5. Add flour a half cup at a time, stirring dough with a rubber spatula.
6. Once dough begins to form, start using your hands to work the dough. Dough should be soft but not sticky.

7. Cut a piece of dough off and roll it with both hands in a snake shape. Using a bench knife, cut into 1" long pieces and drop them into boiling water. Once they begin to float, skim them from the water and place on an oiled tray to cool.

Tips and Tricks
you can easily freeze gnocchi once it has been cooked.

Egg and Herb Gnocchi

inspiration: intermediate cooking series
Prep: 5 minutes
Cook: 15-20 minutes
serves: 6


Description: This dish was easily my favorite dish of the intermediate cooking series I did. I had never heard of a soft boiled egg. I had never made gnocchi before, and what was brown butter? I now know all three and have repeated this dish many many times. I use gnocchi I have frozen and thawed. This is a great breakfast, lunch, dinner, snack......seriously my favorite dish.

                                         

Ingredients:
4 cups of cooked, cooled gnocchi
1 tbs olive oil
2 tbs butter
6 eggs soft boiled and peeled (boiled for 5 minutes then put in ice bath, white cooked, yolk still runny)
1 tbs chopped parsley
1 tsp chopped basil
1 tbs chervil, loosely picked (can find it with the fresh herbs at store)
1/2 c grated Parmesan

Directions:
1. Add butter and olive oil to pan on medium high heat.
2. Swirl the butter in the pan, once butter begins to turn light brown add gnocchi,
3. Swirl the pan again and let gnocchi cook evenly.
4. Gnocchi should get golden brown.
3. Turn off heat and add herbs, stir.
4. Season with S&P.
5. Put gnocchi into serving bowls. Add a soft boiled egg and sprinkle with parm.
6. Most important step..... break egg and stir in before eating.