Ingredients

For the gnocchi:

• 1 3/4-2 pounds (2 large) starchy potatoes, such as Russet
• A couple of pinches of fine sea salt
• A few grates of nutmeg
• About 1 cup all-purpose flour
• 1 large egg

For the steak:

• 1 1/2-2 pounds flank steak or top round (sometimes labeled London Broil), 1-inch thick
• Kosher salt and coarse black pepper
• About 1/2 cup dry red wine
• 6 cloves garlic, finely chopped
• 2 tablespoons rosemary, finely chopped
• 1/4-1/3 cup extra virgin olive oil (EVOO), plus some for drizzling
• Small lemon wedges
• A handful of flat leaf parsley, chopped
• Fine sea salt, for sprinkling

For the escarole:

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 small onion, chopped
• 2 cloves garlic, sliced
• 1 large or 2 medium heads escarole, 1 1/4-1 1/2 pounds, coarsely chopped
• Salt and pepper
• A few grates of nutmeg
• 2 cups chicken stock
• 2 teaspoons lemon zest

For the brown butter and black pepper gnocchi:

• Salt
• 1 1/4-1 1/2 pounds gnocchi, homemade (instructions below) or store-bought
• 6-8 tablespoons butter, cut into pieces
• About 1 round teaspoon coarse black pepper
• Freshly grated Pecorino cheese, to taste

Description

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