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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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! | 2. 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!]. | 3. Refrigerate the baked potato flesh overnight. | 4. 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). | 5. This is the dating stage, let those dry ingredients blend together -- | 6. Stop the mixer and add all of the COLD potato at once. | 7. 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! | 8. After 5 minutes, you have a dough. They are married now and we all honor the bond :). | 9. 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. | 10. As you are making the dough, prepare the cheese sauce: | 11. Start a small pot of water to a boil and place a glass bowl over it. | 12. Keep the water boiling at a low temp, barely boiling- small bubbles. | 13. 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! | 14. 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). | 15. Add the cream. The cream will absorb the heat and allow the cheeses to melt together. | 16. 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. | 17. Cut the dough into fist sized balls. | 18. Roll them out with your palms to make long, cigar-shaped cylinders. | 19. Line them all up and chop at 1/2-3/4" intervals. This makes the pillow shpaed gnocchi. | 20. The cheese sauce should be melted so mix it up with the sausage in a serving bowl. | 21. Turn the water up to a boil to cook the gnocchi in the boiling water. | 22. 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). | 23. Put the gnocchi into the sauce/sausage mix and let stand for a minute or two so the gnocchi can absorb the awesomesauce. | 24. Serve with shaved parm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	3		baked	-	-	-	-
flour	2	cups		1156.56	253.2108	18.802	4.4872
parmesan cheese	1	cup		296.0	32.0	32.0	4.0
nutmeg	1	tablespoon		36.75	3.4503	0.4088	2.5417
cheese	1/2		shredded used used	238.275	1.5795	14.445	19.3995
white cheddar cheese	1/2		shredded	302.6007	0.0	67.3202	1.7
blue cheese	8	ounces	crumbled	1097.6924	10.8182	3.1071	115.8927
heavy whipping cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
bulk italian sausage	3/4			302.6007	0.0	67.3202	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.