For The Dressing
½ cup (120ml) mayonnaise
4 tsp jarred white horseradish
1 tbsp sugar
2 tbsp sweet wine
Salt and black pepper
Directions
Preheat oven to broil or an outdoor grill to medium-high heat.
To make the lamb: Rub the lamb shoulder pieces with oil and sprinkle with salt and pepper to taste. Broil or grill for 4 to 5 minutes per side for medium rare, or until desired doneness. Let cool for 5 minutes and, if serving immediately, slice into thin, 2-inch-long (5-cm) pieces. If making in advance, wait to slice the lamb until after reheating. The lamb may be roasted 2 days in advance; cover and store in the fridge.
To make the salad dressing: In a small bowl, whisk the mayonnaise, white horseradish, sugar, and wine until well combined. Add salt and pepper to taste. The dressing may be made 2 days in advance; cover and store in the fridge.
To assemble the salad: Place the romaine pieces in a large bowl. Add the celery and parsley and toss to combine. Sprinkle the walnuts and apples on top and arrange the egg quarters around the perimeter of the bowl. Scatter the lamb pieces on top. To serve, scoop some of everything onto each plate and drizzle with the dressing.
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Potato Gnocchi With Pink Sauce
Serves 8
Prep Time: 10 minutes to make dough and 30 minutes to chill it; 25 minutes to roll and shape gnocchi. Cook Time: 30 minutes to cook potatoes; 20 minutes to boil gnocchi in batches; 3 minutes to cook sauce. Advance Prep: Dough or cooked gnocchi may be made 1 day in advance
Equipment: Measuring cups and spoons • Cutting board • Knives • Medium saucepan • Colander • Medium bowl • Potato masher • Wooden spoon • Large saucepan • Small saucepan
Until I developed this recipe, homemade gnocchi were never good to me. I had enjoyed gnocchi prepared by Italian chefs, but the few times I tried making them myself, they dissolved in the boiling water. These, however, came out perfectly. You can serve them with the sauce featured here, as well as with a variety of alternatives, such as a few tablespoons of melted butter and fresh chopped sage leaves; simply with olive oil and grated cheese; or with pesto. It does take time to roll and shape gnocchi, so find some helpers.
Ingredients
1 ½ teaspoons kosher salt
3 large russet potatoes (about 2.5 pounds/1360g)
¾ cup (120g) potato starch, plus extra for dusting
1 large egg
1 tbsp extra virgin olive oil
1 tsp salt, plus more for salting cooking water
Black pepper
1 cup (240ml) tomato sauce
⅓ cup (80ml) light cream
⅓ cup (35g) freshly grated Parmesan cheese
To prepare the potatoes: Bring a medium saucepan of water to a boil and add the kosher salt. Scrub the skins of the potatoes and cut in half; leave the peels on. Boil the potatoes until fork-tender, about 30 minutes. Drain the potatoes and return them to the saucepan; turn the heat to low and let the potatoes sit for 2 to 3 minutes, stirring once or twice, to dry them out.
To make the dough: Let the potatoes cool just until you can peel them; the skin should come off easily. Place the peeled potatoes in a medium bowl and mash them really well. Add the potato starch, egg, oil, salt, and pepper to taste, and mix well. Dump the dough onto the counter and knead for a few minutes. Place the dough in a bowl, cover with plastic wrap, and store in the fridge for 30 minutes.
