Chef Joe Sasto here - I am so excited to cook with all of you! We will be cooking through recipes below step-by-step, and learning to make gnocchi by hand, along with the rage and savory marshmallows.

To cook along, please be sure to have all of your ingredients, measured out, and organized! As we say in the restaurant, “Mise en Place!”

Serving sizes are estimates - always depending on who is eating, and what else is being served as part of the meal.

Please remember to begin cooking your potatoes at least 1.5-2hrs prior to beginning. Once tender and cooked through, you can peel and cool This step can be done in advance.

sweet potato gnocchi

3-4 sweet potato (medium in size - orange in variety)

1/2c whole milk ricotta

3tb butter, browned & melted

1/4c parmigiano, grated

1tb maple syrup

2 egg, yolks

2 1/2cups + (approximately) 00 or AP flour

salt

gnocchi instructions

1. rinse / scrub potatoes of excess dirt, drain.

2. using a knife or fork, poke only a few holes in the potato.

3. toss generously with salt.

4. place onto a baking sheet and into a preheated (350F) oven for approx. 90 minutes.

5. after 60 minutes, using a fork or cake tester, check tenderness of the potato. there should be no resistance.

6. lower oven to lowest setting and allow potatoes to stay warm until ready to use.

***stop here for cook-along***

(the great thing about working with sweet potatoes is their lack of starch - you can roast, scoop, peel, and cool your sweet potatoes a day in advance if desired)

7. allow the potatoes to cool for handling, peel, and rice or mash into a large bowl or process in a food processor. (Reserve skins for stock or chips)

8. once cooler, add the eggs, salt, cheese, and seasonings - and mix to combine.

9. dump onto a work surface, and cut the potatoes with a bench scraper to cool.

10. once thoroughly homogenous, begin dusting on the flour 1/2c at a time. using the bench scraper to cut in the flour - handling and kneading as little as possible.

11. continue to mix until the dough holds together, is less tacky, and becomes smooth.

12. roll into logs and cut to desired size.

(for vegan dumplings, omit cheese, butter, and eggs - adjust flour as needed)

turkey bolognese

1 lbs turkey, ground (substitute chicken or beef)

1/2 lbs pork, ground (optional)

3TB butter

2TB extra virgin olive oil

1ea small white onion

3ea small, carrot

3ribs celery

6-12ea garlic clove, peeled

1sprig thyme, picked and chopped

1bunch picked sage, thinly sliced

1/2cup parmigiano reggiano

1/2 cup milk

1/2c dry white wine (substitute red wine if you prefer)

1-2 cups chicken stock (optional or water)

1-2tb mascarpone

3tb parlsey, rough chopped

white pepper | nutmeg | salt

(serves 2-6 people)

1. process vegetables - pulse in a food processor, until finely ground and homogenous with olive oil.

2. melt butter until slightly toasted and brown, add vegetables and cook over medium heat until softened. Add herb sprigs.

3. begin rendering meat, using a smashers to break down into finely ground pieces.

5. add wine and reduce. add milk and nutmeg and reduce.

6. cover with chicken stock. simmer for 30 minutes to 45 minutes. taste and adjust seasoning.

white pepper marshmallow

¼ tsp cream of tartar (optional)

2ea egg whites

white pepper

1/2 lemon, juice

salt

120g sugar

over a double-boiler begin whisking together all ingredients (except lemon juice)
continue to stir with a spatula being sure not to leave unattended.
using a kitchen thermometer bring the egg white mixture up to a constant 175F.
immediately transfer to a stand mixer with a whisk attachment, season with lemon juice and white pepper.
whisk on high speed until the mixture has cooled.
place into piping bags or used as desired.

kitchen equipment

food mill or potato ricer - (substitute masher or bench scraper or food processor)

bench scraper - (substitute cleaver or pastry card)

pasta pot (for boiling water)

pot or pan (for ragu)

saute pan (for gnocchi)

strainer or spider

spoon & fork

kitchen towel

cutting board / kitchen knife

flour for dusting

stand mixer, whisk attachment (for marshmallows)

Dumplings are pasta too