Ingredients

• 2 pounds Yukon gold or red potatoes, peeled
• 1 large egg, slightly beaten
• 1 pound all-purpose or 00 pasta flour, plus more for shaping
• 2 tablespoons extra virgin olive oil
• 3 teaspoons fine sea salt, divided use

Directions

Step 1

Peel and quarter the potatoes. Steam them on a steaming rack placed over a few inches of water in a large, covered pot until tender, about 25 minutes. The water should stay at a simmer; check halfway through to see if you need to add more. 

Step 2

Let the potatoes cool slightly and then press them through a ricer set over a large bowl, working in batches. Add in the egg, flour, olive oil, and 1 teaspoon of salt, and use your hands to mix the ingredients well and knead into a ball. Dust a clean section of your countertop with a handful of flour. Turn out the dough, shape it into a log, and cut it into 6 even sections. One at a time, roll each section into a rope about 1 inch in diameter, lightly flouring your hands as needed. Use a bench scraper to cut each rope into 1-inch pieces.  

Step 3

Bring a very large pot of water to a boil. Add the rest of the salt and the gnocchi. Lower the heat to a medium boil and cook until the gnocchi rise to the surface, just a few minutes. Scoop them out with a spider strainer, and top with sauce as desired.

Ingredients

• 1 bottle of good-quality red wine, such as Beaujolais Nouveau
• 3 tablespoons extra virgin olive oil
• 8 beef short ribs, each measuring about 4″ by 3″
• 2 tablespoons flour
• 12 shallots, peeled 
• ½ cup best-quality Dijon mustard
• 1 28-ounce can of plum tomatoes 
• Coarse salt and freshly cracked black pepper to taste

Directions

Step 1

In a nonreactive saucepan, reduce the wine by 75 percent and set aside. Heat a heavy skillet large enough to hold the short ribs. While the pan is getting hot, lightly dredge the ribs in the flour; shake off any excess. Add the olive oil to the hot pan and then the ribs, searing them on all sides.

Step 2

Transfer the ribs to a bowl next to your cooktop and add the shallots to the skillet; cook them over low heat until tender and slightly caramelized. Then transfer them to a separate bowl next to your cooktop. Deglaze the pan with the reduced wine and whisk in the mustard. Return the ribs to the skillet, lower the heat to a simmer, cover, and cook for two hours.

Step 3

Drain the canned tomatoes, reserving the juice in case the sauce becomes too thick. Add the tomatoes to the skillet along with the shallots and simmer, partially covered, for another hour. Season with salt and pepper to taste. Serve over egg noodles or mashed potatoes.

Ingredients

• 2 pounds potatoes, boiled and cooled
• 1 white onion, diced
• 1/4 cup parsley, chopped
• 4 tablespoons extra virgin olive oil
• 2 tablespoons sherry vinegar, such as Pedro Ximénez Reserve 
• Coarse salt to taste
• 4 hard-boiled eggs, quartered
• 8 ounces tuna (canned or freshly grilled)

Step 1

Directions

Slice the potatoes into rounds, and place in a large shallow bowl.

Step 2

Top with the onions, parsley, oil, and vinegar, and toss very lightly to avoid breaking the potatoes.

Step 3

Sprinkle with salt, and then top with the eggs and tuna. Serve cold.