To make the gnocchi: Bring a large saucepan of water to a boil and add some salt. Divide the dough into six equal parts. Dust your hands with a little potato starch and roll each piece into a 1-inch-thick (2.5-cm) snake. Cut each snake into ¾ inch (2-cm) pieces and roll each piece into an oblong ball. Press each ball into the tines of a fork to make lines.
Add the gnocchi to the boiling water in batches (each snake equals 1 batch) without crowding the pan. They will sink to the bottom of the pan. Once they bob to the surface, cook for 1 minute. Drain the cooked gnocchi in a colander and pour them into a serving dish.
To prepare the pink sauce: Place the tomato sauce in a small saucepan over medium heat. When the sauce starts to bubble, add the cream and stir. Turn the heat to low and cook until heated through, about 2 minutes. Ladle the sauce over the gnocchi, and add some black pepper and the Parmesan cheese.
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Whole Roast Prime Rib of Beef
Serves 12 to 14
Ingredients
3 medium-sized carrots, peeled and cut into 2-inch lengths
2 medium-sized yellow onions, peeled and quartered
1 (12 to 14 pound) bone-in, dry-aged beef roast with 6 ribs
Salt and freshly ground black pepper
Jus
¾ cups dry red wine, such as cabernet sauvignon or syrah
2 cups beef stock
Salt and freshly ground black pepper
Method
Preheat the oven to 450°F.
Place the carrots and onions in the bottom of a 9 by 13-inch shallow roasting pan and cover with 2 cups of water. Season the roast liberally with salt and pepper (that’s a nice way of saying season the heck out of it) and place it on top of the vegetables. Roast the meat in the oven for 30 minutes to give it a crisp outer crust.
After 30 minutes, lower the oven temperature to 275°F and continue to roast for about another 45 minutes, or until the internal temperature of the roast reaches 130°F, which will yield a nice, medium-rare center. If you prefer your meat medium, let it cook a little longer and remove it from the oven at an internal temperature of about 145°F. During the entire roasting process, be sure to check the liquid level in the pan occasionally and add water, if necessary. You will need this liquid to make the jus.
When the roast is cooked to your liking, remove it from the pan and let it rest for 25 minutes before slicing. While the roast is cooling, finish the rest of the dishes.
To make the jus: Strain the drippings from the roasting pan into a clean bowl, discarding the solids. Skim as much fat from the drippings as you can.
Place the same roasting pan on the stovetop over medium-high heat and return the skimmed drippings to the pan. Stir to deglaze and add in the wine and the beef stock. Bring to a boil and cook, stirring occasionally, until the liquid has reduced by one-third, about five minutes. Season with salt and pepper, and strain into a clean bowl.
When ready to serve, cut the meat in between the bones, slicing off six beautiful bone-in steaks.
Serve with a generous portion of the jus.
