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

GNOCHHI IN 3 CHEESE SAUCE (FROM CHEF FABIO ON CHOW CIAO)

Gnochhi in 3 Cheese Sauce (From Chef Fabio on Chow Ciao) image

I never thought I would like gnochhi, but this really opened my eyes. To me gnocchi was a no-flavor mound of dough. In this recipe, not only do you learn how to really make it, but with a sauce that is so rich you want to drink it like soup!

Provided by Dantana

Categories European

Time P1DT30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs potatoes, baked, just the flesh of the potato
2 cups flour
1 cup parmesan cheese
1 tablespoon nutmeg
1/2 lb fontilla cheese, shredded (I used Dutch- but chef Fabio used Italian)
1/2 lb white cheddar cheese, shredded
8 ounces crumbled blue cheese
1 1/2 cups heavy whipping cream
3/4 lb bulk Italian sausage

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.

Nutrition Facts : Calories 1217.7, Fat 78.3, SaturatedFat 44.3, Cholesterol 231.7, Sodium 1836.1, Carbohydrate 79.2, Fiber 6.4, Sugar 2.8, Protein 49.6

GNOCCHI IN ROSA SAUCE

Gnocchi in Rosa Sauce image

You will love this dish! A simple tomato sauce made richer with a little cream and served over gnocchi. Buy frozen gnocchi to make it easier. Dinner will be ready in 40 minutes.

Provided by Marie

Categories < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 (32 ounce) can plum tomatoes
1 teaspoon dried basil or 1 teaspoon fresh basil, to taste
1 (6 ounce) can tomato paste
1 tablespoon chopped fresh parsley
salt and pepper
1/2 cup light cream
2 lbs frozen gnocchi
grated parmesan cheese

Steps:

Saute garlic lightly in olive oil, then place in blender with can of tomatoes and tomato paste and blend.
Add back to pan, add seasonings and simmer for 30 minutes.
Add cream and simmer for 10 minutes more.
Serve over gnocchi and sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 132.4, Fat 8.8, SaturatedFat 3.1, Cholesterol 13.2, Sodium 242.1, Carbohydrate 12.7, Fiber 3.1, Sugar 7.5, Protein 3.3

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