Recipe by Dantana
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!
Top Review by JackieOhNo!
I can't give a proper rating because, I'm not sure what I did wrong, but my gnocchi came our terribly. I have made gnocchi before, and grew up watching my grandmother and mother make them, although they always used warm potatoes. The gnocchi came out very gummy, and I could not use them. However, I was able to salvage the sauce and served it over some rotelle pasta that I quickly cooked up. The sauce was really delicious and would be great with any pasta. I used fontina cheese (I'm not sure what fontilla is, but I couldn't find it). The sauce is very hearty, and I would definitely make it again. Made for PRMR Tag Game.
- 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
Directions See How It's Made
- 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.