Peruvian Purple Potato Dumplings With Ragout Of Heirloom Tomatoes And Basil Recipes

Steps:

• Boil the potatoes with skins on. Once potatoes have cooked, drain, and peel. While still hot, pass through a ricer. Transfer the potatoes to a board, quickly mix in the flour and a pinch of salt, and mix until a dough is formed. Divide the dough into small portions, and roll each one out on the floured work surface to a long rope-like form. Cut each rope into 1/2-inch lengths.
• To make the sauce, heat 2 tablespoons of extra virgin olive oil in a frying pan, and add the garlic. Remove the garlic as soon as it begins to color. Add the tomato sauce, crushed tomatoes, 6 julienne cut basil leaves, and a pinch of salt. Cook for approximately 3 minutes.
• Cook the gnocchi in boiling water. As soon as they rise to the surface, drain them, and add them to the tomato sauce. Add the remaining olive oil and reheat sauce with gnocchi. Add the diced cheese, salmon, and 4 julienned basil leaves. Toss for a few seconds, until the cheese is just melted.
• To serve, plate on a large platter, and decorate with remaining julienne basil leaves.

Steps:

• Heat a medium size pan over high heat. Saute the garlic with olive oil and toss the heirloom tomatoes until heated through, approximately 5 minutes. Season with salt and pepper. Toss in 1/4 cup of the fresh basil before serving dish.
• Peel and dice the potatoes and place in a small bowl. Blanch the potatoes lightly in salted water and rinse in ice water to keep the color.
• Mix the cooled, cooked potatoes with the flour, eggs, and roasted garlic. Form mixture into a dough. Roll the dough onto a lightly floured surface, into a snake approximately 1/2-inch thick. Cut into 1/2 inch pieces and using your hands, roll each piece into balls.
• Cook the dumplings in boiling water. Cook for approximately 2 minutes. Using a slotted spoon, remove the dumplings and toss with the Heirloom tomato ragu.
• To serve, add the remaining torn fresh basil, and serve immediately on a large platter.

Steps:

• Preheat oven to 400 degrees F.
• Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.
• In another bowl, mix olive oil, oregano, garlic, salt, and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.

Steps:

• Pour 4 inches of water into a large saucepan or soup pot. Put a steamer basket in the pot and bring the water to a boil. Put the potatoes into the steamer basket and steam until tender, about 10 minutes.
• Remove the steamer basket and pour out the water. Put the potatoes into the pot, add the broth, and gently warm over low heat. Add 1/2 teaspoon of salt and the olive oil, then smash with a potato masher. Stir in the chives, parsley, and a generous pinch of salt and serve right away.
• Store in an airtight container in the refrigerator for 3 days.
• (per serving)
• Calories: 190
• Total Fat: 10.7g (1.5g saturated, 7.5g monounsaturated)
• Carbohydrates: 24g
• Protein: 2g
• Fiber: 2g
• Sodium: 310mg

Steps:

• With a sharp peeler, peel the asparagus into long thin strips. In a medium saute pan add 1 tablespoon butter. When clarified, add the shallots, garlic and herbs. When beginning to brown, add the asparagus and deglaze with the white wine. Drizzle in the truffle oil. Finish with the second tablespoon of butter. Place the asparagus in the center of each plate. Drizzle the sauce over the asparagus and garnish with the heirloom tomatoes and season with salt and pepper.