Tuesday, April 7, 2009

Potato Gnocchi with Butter and Sage

We knew this was a winner recipe when Karen Quatsoe, VT’s prop stylist, who comes from a long line of Italian cooks, asked for the recipe before it was published. Sauté with butter and toss with fresh sage and grated Parmesan (as shown), or top with your favorite pasta sauce. Serves 8.

Ingredient List

* 3 lbs. russet potatoes (about 4 medium)
* 2 cups all-purpose flour
* 1 large egg, lightly beaten
* 1 tsp. salt
* 1 tsp. ground black pepper
* 2 to 3 Tbs. vegetable oil, optional


1. Preheat oven to 400F. Prick potatoes all over with fork. Bake 70 minutes, or until soft. Cool 10 minutes, or until easy to handle.

2. Lightly flour baking sheet. Slice potatoes in half and scoop flesh into large bowl. Mash until no lumps remain, but potatoes are still fluffy. Fold in flour, egg, salt and pepper. (It’s easiest to use your hands.) Divide dough into 4 balls, and transfer to lightly floured work surface.

3. Roll 1 dough ball into long strand about 3/4-inch thick. Cut into 1-inch pieces, and place pieces on prepared baking sheet. Repeat with remaining balls of dough.

4. Bring large pot of water to a boil. Drop quarter of cut gnocchi into pot, and cook 2 minutes, or until gnocchi rise to surface. Transfer to serving bowl, and repeat with remaining gnocchi. If serving later, toss with vegetable oil to keep gnocchi from sticking together. Otherwise, top with desired sauce, and serve.

Potato Gnocchi with Butter and Sage: Vegetarian Times Issue: March 1, 2007 p.71

Mexican Rice Soup

This light soup (traditionally made with chicken and chicken broth) gets its body from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions. The heat of the soup warms the avocado and tortilla strips without turning them to mush. Serves 6.

Ingredient List


* 1 Tbs. olive oil
* 1 small onion, finely chopped (¾ cup)
* 2 cloves garlic, minced (2 tsp.)
* 3 cups low-sodium vegetable broth
* 1 Tbs. grated lime zest
* 1 tsp. dried oregano


* ¼ cup short-grain rice
* 2 small tomatoes, seeded and diced (1 cup)
* ¹⁄3 cup fresh or frozen corn kernels
* 1 8-inch flour tortilla
* 1 avocado, diced (1 cup)
* 2 green onions, thinly sliced (¼ cup)
* ¼ cup chopped cilantro
* 6 lime wedges
* Hot sauce for garnish, optional


1. To make Broth: Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until softened. Stir in garlic, and sauté 1 minute more. Add vegetable broth, lime zest, oregano, and 3 cups water; cover, and reduce heat to medium-low. Simmer 10 minutes. Strain Broth, discard solids, and return to saucepan.

2. To make Soup: Add rice to Broth. Bring to a simmer over medium-low heat, cover, and simmer 15 minutes, or until rice is soft. Stir in tomatoes and corn, and season with salt and pepper. Simmer 10 minutes.

3. Meanwhile, preheat oven to 350°F. Spray flour tortilla with cooking spray, and cut into thin strips. Arrange strips on baking sheet, and bake 5 to 7 minutes, or until tortilla is crisp.

4. Place diced avocado, green onions, cilantro, lime wedges, and tortilla strips in small bowls. Ladle Soup into serving bowls. Garnish with avocado, tortilla strips, green onions, cilantro, lime wedges, and hot sauce, if desired.

Mexican Rice Soup: Vegetarian Times Issue: September 1, 2008 p.84