7 chef anne burrell Recipes

fresh peas (frozen can be substituted in a pinch), extra-virgin olive oil, garlic , smashed, crushed red pepper, prosciutto, sliced into 1/2-inch wide slices, chanterelle mushrooms , brushed or lightly rinsed and pulled apart, kosher salt, chicken or vegetable stock, recipe chef anne s light as a cloud gnocchi (i recommend to make a full recipe and freeze half for another use), recipe follows, butter, grated parmigiano, chopped chives, idaho potatoes, eggs, grated parmigiano, all-purpose flour, salt

all-purpose flour, whole eggs, plus 1 yolk, extra-virgin olive oil, kosher salt, water or more if needed

russet potatoes , scrubbed clean, extra virgin olive oil, parmigiano, grated, kosher salt

russet potatoes , scrubbed clean, extra-virgin olive oil, grated parmigiano, kosher salt, special equipment : mandoline, 8-inch nonstick saute pan