When he’s not putting together collections for his self-titled label, serving as creative director of Brooks Brothers, or fulfilling judging duties on Project Runway, Zac Posen is most likely in the kitchen documenting his double tap-worthy creations on Instagram (@zacposen). “Cooking has become my fashion detox,” he says. Now, with the release of his new cookbook, Cooking with Zac ($35; amazon.com), the designer adds “author” to his already robust résumé.
Below, Posen shares his foodie musts and his favorite fall recipe.
“Brooks Brothers pajamas.”
IDEAL FALL MENU...
“Roast chicken, gnocchi, miso squash, and a Bundt cake.”
“Le Bernardin. Chef Eric Ripert’s menu is inventive and unusual.”
For more stories like this, pick up the October issue of InStyle, available on newsstands, on Amazon, and for digital download Sept. 15.
2 medium sweet potatoes (preferably white Japanese sweet potatoes)
1 cup whole-milk ricotta
¼ cup finely chopped chives
2 teaspoons plus 1 tablespoon fine sea salt, divided
½ teaspoon freshly ground black pepper
1 cup all-purpose flour, plus extra for shaping
6 tablespoons unsalted butter
¼ cup canola or grape-seed oil
4 medium garlic cloves, very thinly sliced
2⁄3 cups finely grated Parmigiano-Reggiano
How to Make It
To make the gnocchi: Place the potatoes in a medium saucepan and cover with water. Bring the water to a boil, reduce the heat to a simmer, and cook the potatoes until a paring knife easily slips into the center, 30-35 minutes. Drain the potatoes and peel away the skin.
Cut the potatoes into quarters and push them through a potato ricer (or food mill) into a medium bowl. Add ricotta, chives, 2 tsp of the salt, and pepper and use a spoon to combine. Add flour and stir to combine until the mixture is sticky (add more flour if needed).
Divide the dough into four equal pieces. Sprinkle your work surface with flour and place 1 piece of dough on top. Knead the dough and roll it into a half-inch-thick rope that is evenly wide from end to end. Use a knife to cut the gnocchi on a diagonal into half-inch-thick pieces and scoot them aside. Repeat with the remaining dough and use more flour as needed.
To make the garlic butter: Heat the oven to 250°F. Melt butter in a large nonstick skillet over medium heat. Add oil and garlic and reduce the heat to low, letting the garlic brown. Remove garlic and transfer to a paper towel. Pour garlic butter into a bowl. Pour 1 tbsp garlic butter in a skillet and heat over medium-high heat.
Bring a large saucepan of water to a boil over high heat. Add the remaining 1 tbsp of salt and reduce the heat to medium, then add about 10 gnocchi. Cook until gnocchi rise to the surface, 1-2 minutes. Then let them cook for 1 additional minute and transfer to the hot garlic butter and brown on both sides, 2-3 minutes total. While the gnocchi brown, poach more raw gnocchi. Transfer the fried gnocchi onto a rimmed sheet pan lined with parchment paper and place them in the warm oven. Repeat with remaining gnocchi and garlic butter.
Transfer the gnocchi to a serving platter and sprinkle with fried garlic and Parmigiano-Reggiano. Divide into bowls and serve hot.
Cooking with Zac
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