There’s a hefty amount of spinach in these gnocchi—which for us justifies the indulgent brown-butter sauce. Shape and freeze the gnocchi ahead, so at dinnertime you can just boil them and make the sauce.
This brilliant side dish (or vegetarian main, if made with vegetable broth) is a colorful version of scalloped potatoes. For richest flavor and color, look for deep-orange-fleshed sweet potatoes with skin that’s burnt orange to dark red. A food processor’s shredding disc and 2-mm. slicing blade make quick work of the cheese, sweet potatoes, and shallot.
Reminiscent of Greek spanakopita pastries, but with no individual shaping, this big filo pie is a snap to prepare. Cook down a big batch of mustard greens, layer them with robust cheese in between sheets of filo dough, and bake until golden and crisp.
Pommes Anna, a classic French dish of thinly sliced potatoes, takes on an appealing sharpness in this turnip version. Although you can use any pie pans, metal ones brown the turnips most evenly; you’ll also need a handheld slicer.