Alex Guarnaschelli Gnocchi Mac And Cheese Recipe

Adapted from Lidia's Mastering the Art of Italian Cuisineby Lidia Matticchio Bastianich and Tanya Bastianich Manuali. We reviewed the book in 2016.

There's something absolutely magical about making gnocchi by hand — especially potato gnocchi. The dough, made from riced boiled Idaho or russet potatoes, comes together easily, and it's delightful to work with. It's important to have a recipe that gets the ratio between potato and flour right, so the gnocchi turn out super light, but still hold together. Bastianch's recipe does the trick perfectly.

These incredibly light pillows are beautiful in this simple butter-and-sage sauce, which comes together in under five minutes. Meat sauce bolognese and pesto are also great choices for gnocchi.

1. Macaroni and Cheese Recipe Alex Guarnaschelli Food Network. Crecipe.com deliver fine selection of quality Macaroni and Cheese Recipe Alex Guarnaschelli Food Network, recipes equipped with ratings, reviews and mixing tips.
2. Aug 25, 2019 Top Tip #1 – It's crucial to only boil the gnocchi for 1-2mins otherwise it'll end up too soft and mushy after it's baked. The aim of the game is to boil long enough to remove some starch and slightly cook the gnocchi, but not so much the gnocchi fully cooks through.

Serves 6.

Meanwhile, bring a large pot of lightly salted water to a boil over medium heat and cook the macaroni for about 7 minutes, until al dente. Drain the pasta and add to the saucepan with the cheese sauce. Pour the macaroni and cheese sauce into a 1-quart buttered baking dish.

Ingredients

FOR THE GNOCCHI:

2 1/4 pounds Idaho or russet potatoes (about 3 medium-large potatoes)

1 teaspoon kosher salt

Pinch of freshly ground white pepper

2 large eggs, beaten

3 cups unbleached flour, plus more as needed

FOR THE SAGE BUTTER:

1 1/2 sticks unsalted butter

10 fresh sage leaves

1 cup very hot water from the cooking pot of your pasta of choice

1/4 teaspoon freshly ground black pepper, or to taste

1 cup freshly grated parmesan

Instructions

1. Boil the potatoes in their skins until easily pierced with a paring knife, about 35 to 40 minutes. When they are cool enough to handle, peel and rice the potatoes, and set them aside to cool completely, spreading them loosely to expose as much surface as possible to air.

2. On a cool, preferably marble work surface, gather the cold potatoes into a mound, forming a well in the center. Stir the teaspoon of salt and the white pepper into the beaten eggs, and pour the mixture into the well. Work the potatoes and eggs together with both hands, gradually adding 3 cups of the flour and scraping the dough up from the work surface with a bench scraper as often as necessary. (Incorporation of the ingredients should take no longer than 10 minutes – the longer you work it, the more flour it will require and the heavier the gnocchi will become.)

3. How to make a minecraft on mac. Sprinkle flour over a sheet pan – this is where you'll set the finished gnocchi. Dust the dough, your hands, and the work surface lightly with flour, and cut the dough into six equal parts. (Continue to dust as long as the dough feels sticky.) Using both hands, roll each piece of dough into a rope 1/2 inch thick, then slice the ropes at 1/2 inch intervals. Roll the balls of dough off the tines of a fork, making an indentation with your thumb as you roll, while leaving ridges from the tines of the fork on the other side. Rest them on the floured sheet pan as you make the remaining gnocchi.

4. Bring a pot of salted water to a boil to cook the gnocchi.

5. When the water is near boiling, make the sauce: Heat the butter in a large skillet over medium heat until melted and just foaming. Gently lay the sage leaves in the pan, and heat until they crisp up, about a minute.

6. Ladle in 1 cup hot or boiling pasta water; stir the sauce, and simmer for about 2 minutes, to reduce the liquid by half. Grind the black pepper directly into the sauce. Keep the sauce hot over very low heat while you boil the gnocchi.

7. Shake excess flour from the gnocchi and add to the boiling water (don't crowd them; cook in batches if neccessary). Once the gnocchi rise to the surface, cook an additional 2 minutes. When they're nearly done, bring the sauce to a simmer. Remove the gnocchi with a slotted spoon or small strainer and transfer directly to the sauce; toss the gnocchi in it gently to coat. Remove from heat and toss in the cheese just before serving.

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An Italian spin on a classic, this easy gnocchi mac and cheese recipe with fontina and gruyere is easy to execute and perfect for a family weeknight dinner.

Because Italians do it better, that's why 😉

Though fontina and gruyere make magic in this gnocchi mac and cheese, you might want to experiment with other combinations, like smoked mozzarella or sharp cheddar instead, and serve with crispy bacon bits on top.

You might want to stir in a cup of crab meat, or leftover plain chicken for the not yet vegetarians, before finishing under the broiler flames for a nice crunchy top. Whatever the case, you really can't go wrong with a gooey, cheesy meal, right ?

Start on the stove top, finish under the broiler, done in 30 minutes kids!

Believe it or not, this recipe has been ready for you since last fall, and finally here you have, ready to rock your weekend and your tastebuds.

An Italian spin on a classic, this easy gnocchi mac and cheese recipe with fontina and gruyere cheese is easy to execute and perfect for a weeknight dinner.

• 1lbgnocchi
• 1cfontina cheesegrated
• 1/2cgruyere cheesegrated
• 1/4cparmigiano reggianno cheesegrated
• 1cwhole milkorganic
• 2tbsporganic buttersalted
• 2tbspall purpose flour
• 1clovegarlicgrated
• 1/ccItalian parsleyroughly chopped
• 1/4tspblack pepper+ more to taste

1. Bring a large pot of water to a boil. Salt it well and add the gnocchi. Cook until they float to the top or according to the package directions. Drain in a collander and drizzle with a little olive oil.

2. In a medium sauce pan melt the butter and add the garlic. Quickly whisk it around for a few seconds then whisk in the flour until combined.

3. Start adding the warm milk and keep whisking until thickened, a couple minutes.

4. Add the fontina, gruyere and parmesan cheese to the sauce and mix till combined and the sauce is thick. Taste and adjust seasonings at this point.

5. Stir in the cooked gnocchi and transfer everything to a lightly buttered broiler proof casserole. ( add the crab or chicken at this point if using it)

6. Sprinkle with the panko bread crumbs and place under the broiler flames until golden on top.

7. Garnish with the parsley and serve with freshly cracked black pepper on top.

An Italian spin on a classic, this easy gnocchi mac and cheese recipe with fontina and gruyere is easy to execute and perfect for a family weeknight dinner.

Because Italians do it better, that's why 😉

Though fontina and gruyere make magic in this gnocchi mac and cheese, you might want to experiment with other combinations, like smoked mozzarella or sharp cheddar instead, and serve with crispy bacon bits on top.

You might want to stir in a cup of crab meat, or leftover plain chicken for the not yet vegetarians, before finishing under the broiler flames for a nice crunchy top. Whatever the case, you really can't go wrong with a gooey, cheesy meal, right ?

Start on the stove top, finish under the broiler, done in 30 minutes kids!

Believe it or not, this recipe has been ready for you since last fall, and finally here you have, ready to rock your weekend and your tastebuds.

An Italian spin on a classic, this easy gnocchi mac and cheese recipe with fontina and gruyere cheese is easy to execute and perfect for a weeknight dinner.

• 1lbgnocchi
• 1cfontina cheesegrated
• 1/2cgruyere cheesegrated
• 1/4cparmigiano reggianno cheesegrated
• 1cwhole milkorganic
• 2tbsporganic buttersalted
• 2tbspall purpose flour
• 1clovegarlicgrated
• 1/ccItalian parsleyroughly chopped
• 1/4tspblack pepper+ more to taste

1. Bring a large pot of water to a boil. Salt it well and add the gnocchi. Cook until they float to the top or according to the package directions. Drain in a collander and drizzle with a little olive oil.

2. In a medium sauce pan melt the butter and add the garlic. Quickly whisk it around for a few seconds then whisk in the flour until combined.

3. Start adding the warm milk and keep whisking until thickened, a couple minutes.

4. Add the fontina, gruyere and parmesan cheese to the sauce and mix till combined and the sauce is thick. Taste and adjust seasonings at this point.

5. Stir in the cooked gnocchi and transfer everything to a lightly buttered broiler proof casserole. ( add the crab or chicken at this point if using it)

6. Sprinkle with the panko bread crumbs and place under the broiler flames until golden on top.

7. Garnish with the parsley and serve with freshly cracked black pepper on top.

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Alex Guarnaschelli Gnocchi Mac And Cheese Recipe

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