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

"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!"
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Ready In:
24hrs 30mins




  • 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.

Questions & Replies

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  1. 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.


<p>I love to cook!&nbsp; But I don't do the weekday cooking, that is done by my awesome wife.&nbsp; I cook on the weekends and especially on our 'cheat day'- meaning every Sunday as we adapt to this low carb life.&nbsp; We have been doing this for a while and we really love to get those heart-stopping, brain-freezing receipes that low carbers crave throught the week.&nbsp;</p> <p>Since the start of the year, I've lost 25 pounds and I'm hoping to lose more, but along the way I want to learn how to cheat really, REALLY good.&nbsp; Most of my cheat receipies come from here!</p>
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