Gnochhi In 3 Cheese Sauce From Chef Fabio On Chow Ciao Recipes

Steps:

• Mix first three ingredients together.
• Put it in pie crust.
• Chill.

Steps:

• Cold potatoes are critical to making good gnocchi! Bake them the night before. 375 for a minimum of 60 minutes, make sure they are done- poke with a fork, before and after!
• Scoop out the flesh of the potatoes once they are cool. [not necessary to the recipe, but save potato skins to fill with cheee and chili to bake and serve with sour cream, onions and hot sauce- awesome!].
• Refrigerate the baked potato flesh overnight.
• Next is to mix the dry ingredients in a stand mixer (flour, parm and nutmeg) (or do it with a hand mixer and a boatload of patience).
• This is the dating stage, let those dry ingredients blend together --
• Stop the mixer and add all of the COLD potato at once.
• Mix on low for 5 minutes. At first this will look very dry and you will be tempted to add liquid. DO NOT DO IT!
• After 5 minutes, you have a dough. They are married now and we all honor the bond :).
• While doing this, brown the italian sausage in a pan. Make sure it is done because it will only be warmed through after this stage.
• As you are making the dough, prepare the cheese sauce:.
• Start a small pot of water to a boil and place a glass bowl over it.
• Keep the water boiling at a low temp, barely boiling- small bubbles.
• This is a double boiler, most people know what it is, but if you did not, just cook in the clean bowl and let the boiling water do the heating!
• To the bowl on top, add the three cheeses (this keeps the cheese sauce from sticking to the bottom of a pan- a bowl in this case).
• Add the cream. The cream will absorb the heat and allow the cheeses to melt together.
• The dough is now looking like dough, bring it out and punch it down and knead it a few times- you don't want air bubbles in the dough or they will absorb water.
• Cut the dough into fist sized balls.
• Roll them out with your palms to make long, cigar-shaped cylinders.
• Line them all up and chop at 1/2-3/4" intervals. This makes the pillow shpaed gnocchi.
• The cheese sauce should be melted so mix it up with the sausage in a serving bowl.
• Turn the water up to a boil to cook the gnocchi in the boiling water.
• Once a few of them float to the top, ALL of them are done. Don't pick the floaters only, when a few float, get them all (assuming you added them all at the same time).
• Put the gnocchi into the sauce/sausage mix and let stand for a minute or two so the gnocchi can absorb the awesomesauce.
• Serve with shaved parm.

Steps:

• Make the gnocchi.
• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. (If you plan to cook the gnocchi as soon as they are formed, put the water on to boil while the riced potatoes are cooling. If you are cooking previously frozen gnocchi, make sure the water is boiling before you remove the gnocchi from the freezer.)
• Bring the stock, cream, and butter to a boil in a large skillet over medium heat. Season lightly with salt and pepper and boil until the sauce is lightly reduced, about 3 minutes. Remove from the heat and stir in the Gorgonzola until dissolved.
• Drop the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook just until they rise to the surface and roll over, 2 to 3 minutes. If the skillet is large enough to accommodate the sauce and gnocchi, gently scoop the gnocchi out of the boiling water with a large wire skimmer and add them directly to the sauce in the skillet. If not, drain the gnocchi gently, return them to the pot, and pour in the sauce. Bring the sauce and gnocchi to a boil, stirring gently to coat the gnocchi with sauce. Remove the pan from the heat and stir in the grated Parmigiano-Reggiano. Check the seasoning, adding salt if necessary. Serve immediately in warm bowls.

Steps:

• Rub both sides of steak with 1 Tbsp of the oil.
• Season the steak with pepper on both sides.
• Heat grill (indoor type - or a large skillet will also work) with medium high heat until very hot.
• Add 2 Tbsp to the grill or pan and place the steak in the pan, allow it to cook on one side for 2-3 min without moving or poking the meat.
• While the steak is cooking, chop the garlic and put it in the remaining EVOO.
• Take the sprigs of rosemary and thyme, wrap the ends with aluminum foil to keep them together and use them as a brush to brush the garlic oil on the steak while it is cooking.
• Flip the steak over, brush with garlic oil, then salt the cooked side.
• After 2-3 min flip the steak over again, and salt that side as well, brushing all sides with the herb brush of garlic oil.
• Lower the heat.
• Add the butter to the top of the steak, and let it melt as the steak cooks to your preference. Cooking time will depend on how well done you wish your steak to be.
• When the steak is cooked, remove from pan to a board or plate and allow the steak to rest for approximately 5 minute
• Slice and serve.
• MANGIA!