A Tour of Italy

Potato Gnocchi
Ingredients
2 pounds (about 4) potatoes preferably Yukon golds
1 teaspoon salt
1/2 teaspoon baking powder
1 egg
1 1/2 cups unbleached all-purpose flour
Directions
Peel and cut the potatoes into large pieces. Boil them until fork tender then remove from water and drain.  Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.

Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.

Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.

Brown Butter Sage Sauce
Ingredients
24 leaves of sage
½ cup butter
sea salt and black pepper to taste
fresh grated parmesan cheese
Directions
In a sauce pan brown the butter then add the pasta to the pan. Sauté and season with salt and pepper. Garnish with sage and Parmesan cheese.

Roasted portobello mushroom with polenta
Ingredients
4 portobello mushrooms
¼ cup olive oil
sea salt and black pepper
Directions
Toss the mushrooms in the oil, salt and pepper and place in the oven for 20 minutes at 350 degrees.
Polenta
Ingredients
3 cups water
1 cup heavy cream
salt and pepper to taste
1 cup polenta
4 tablespoons butter
1 cup mascarpone or cream cheese
parmesan cheese to garnish
Directions
In a saucepot, on high heat add the water and cream and bring to a boil. Next add the polenta and whisk constantly until the granules become a bit creamy. Add salt and pepper and remove from the heat. Lower the heat and incorporate the butter and simmer for 30 minutes. Finish by adding the mascarpone and garnish with the cheese.

Pesto Genovese
Ingredients
1 1/2 cups fresh basil leaves (packed)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons pine nuts or walnuts, toasted
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1 pound dried or fresh farfalle pasta
Directions
In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)

Zabaglione with berries
Ingredients
6 eggs
1 cup heavy cream
marsala or other wine
½ cup sugar
1 teaspoon vanilla
Directions
In a baine marie heat the eggs, wine and vanilla whisking constantly. Thicken the mixture and place in the refrigerator for an hour. Next whip the heavy cream unitl hard peaks form, Fold the two mixtures together and garnish with fresh berries.