Kerrygold Cheesy Gnocchi

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Weekdays can be pretty crazy with kids in school or with work schedules.  This is a simple dish for those hectic nights.  My kids love this dish.  They say it reminds them of Mac and cheese but with gnocchi. Traditionally people make this dish with peas and bacon. But I wanted to switch it up a bit.  Instead of using the peas I went ahead and chopped up some Brussel sprouts. I also used some delicious Kerrygold aged cheddar and Kerrygold blarney castle a mild Gouda. The combinations will make your head turn. Enjoy!

16oz gnocchi, frozen package
Salt & pepper, to taste
2/4 cups pancetta, diced
2 cups Brussel sprouts, thinly sliced
1 cup leeks, thinly sliced
1/2 cup kerrygold aged cheddar
1/2 cup kerrygold blarney castle Gouda
2 tablespoons unsalted butter
1 cup heavy cream

Preheat oven to 400 degrees.
On medium heat in a large skillet add pancetta cook for about 3 minutes next add the leeks and cook until softened, about 3 minutes. Now add the Brussel sprouts and thyme and continue to cook for another 3 minutes. Next add the cheese cook until melted and add the heavy cream. Season with salt and pepper to taste. Set aside.
Follow instructions on gnocchi package stir well, cover and cook until the gnocchi is slightly tender, about 3-4 minutes or they start to rise to the top of the water. Remove from the heat. Add the gnocchi cheese leek and pancetta mix. Ross everything together until well incorporated. Serve.



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This recipe just takes me back to childhood. I remember seeing my grandmother make gnocchi for the first time. This recipe is egg free so anyone that has an allergy to eggs worry no more. Making gnocchi can be a fun family cooking experience. I love to get my kids involved. After making this gnocchi you can pretty much make any sauce you would like, you can even do a brown butter and sage sauce. I hope you enjoy!


2 cups all purpose flour, more for dusting board if necessary
4 Idaho or russet potatoes, peeled and shredded.
Salt, to taste


Take a fork and pike potatoes all around. Wash and place potatoes in the microwave for about 14 to 15 minutes. I don’t use the microwave a lot but I feel for this recipe it helps the potatoes not retain so much water.

If you don’t have a potato ricer feel free to use a grater to grate the potatoes. Make a well in the middle of the flour, add the grated potatoes and salt. Begin by folding everything together. Knead for 4 to 5 minutes until well incorporated and smooth. Cut the dough into 4 pieces. Roll out each piece into a rope with desired thickness. Cut into small pieces about 3/4 inch. Next take a fork and roll the pieces on there to get little ridges.

Take a baking sheet with a clean dish towel and dust some flour on it. Lay the pieces of gnocchi on top. Place gnocchi to the side while you bring a pot of water to a boil. Make sure to season your boiling water (salty like the sea). Add gnocchi to the water and be careful not to over crowd the pot. When gnocchi floats to the top it’s pretty much ready. Toss the gnocchi with favorite sauce, cheese, basil and enjoy.

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Homemade Butternut Squash Gnocchi

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I grew up in a household where everything was pretty much made from scratch. My father was a professional baker; so I learned so much from him.  My grandmother was another one who taught me a couple of things in the kitchen.  One of the things I will never forget is how to make homemade bread or pasta.  I remember when I was about 5 years old, she taught me how to make gnocchi.  It was so much fun.  I wanted to make a homemade gnocchi with butternut squash (instead of traditional potatoes). The dough to gnocchi is super fluffy, like clouds. This is a perfect 1st course starter. I also made a butter and sage sauce to toss the gnocchi. This goes great with my red wine short ribs I’ve also posted on this site. I hope you enjoy!

This recipe can be found in my new cookbook.  Purchase your copy here: or if you have any questions please feel free to email me.


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Steak & Gnocchi Dinner


I know steak isn’t good for you to eat all the time, but I do have to say I am a fan of a good steak especially if its done just right.  One thing people should know when preparing a steak is to let it get to room temp before cooking it.  If not you will get a tough piece of meat. Don’t be scared to use salt on a steak.  This will give you that nice crust.  Do this right before cooking. 

Another tip don’t get tempted to keep turning the steak, and one last thing.  Wait a couple of minutes before cutting into that delicious steak.  Reason beginning is you don’t want to lose all those juices.  This is a nice cut of Sirloin Steak I cooked it up right on my Anolon grill skillet, and to go with I made some Gnocchi with caramlized onions and some parsley.  Enjoy.


Nice cut of Sirlion Steak

Salt & Pepper

Olive Oil

1 lb of Gnocchi ( More or less depending on how many people you are cooking for)

1 Cup of Parsley

2 Medium sized onions, Chopped

4 Tablespoons of Unsalted butter

1/4 Cup of Marsala Cooking Wine


Chop up some onions.  In a medium size skillet on medium heat add 2 tablespoons of Olive oil and Butter, add onions, add some salt and pepper and keep moving them around.  If they start to brown, quickly lower heat and keep moving them.  They will start to caramelize, should take about 10 to 15 minutes or so.  After caramelized, add the Marsala wine.  This will give it a little more sweetness. Put aside

Bring a pot of water to a boil, season with salt.  Gnocchi cooks really fast.  They will float to the top of the water like little pillows.  Add gnocchi to the caramlized onions place back on a low heat and then add parsley. Remove from heat after a couple of minutes (tip: if the Gnocchi looks too sticky add a little bit of the starchy water to loosen it up)

Meanwhile get a skillet nice and hot.  Add 2 tablespoons of unsalted butter and your Sirlion Steak, don’t get tempted to turn, let cook for about 5 minutes on each side (more or less depending on how you like your steak).  After its done let sit for about 5 minutes or so. Then slice.

Plate everything on a dish and pour some of the juice that the steak released in the skillet over everything.  Enjoy with a nice glass of Vino.



Pot Roast with Gnocchi and Sundried Tomatoes

I’m in love with a nice pot roast.  My family has always prepared an amazing pot roast.  It took me a while to get it down pat.  But practice makes perfect.  I have picked up some tricks from them with making it.  Start by picking out a great cut of meat like bottom round, or chuck.  If you have a butcher around that’s the best place to get some nice cuts.  Make sure that you let your meat marinate for about 2 hrs or longer; even the night before.  Add some salt, pepper, rosemary or bay leaf (or both), chopped up garlic, I added some red wine into the marinade to moisten the meat (remember the alcohol gets cooked off while cooking).  Drizzle some olive oil into a pot and add the meat (let meat sit on the counter until it gets to room temp.  Don’t throw a cold cut of meat into the pot, let meat relax so it’s not so tough) 

Begin to sear the meat all around until its nice and golden brown.  Then add water until just the tip of the meat is showing and cook for about 3 to 4 hours. Check the meat after the 2 hr mark to make sure water isn’t completely evaporated, if you need to add more water feel free too.  Once 3 to 4 hours have passed, Place meat on cutting board and cut into slices.  Remove some water if there is too much, leaving only about 3 to 4 cups of the broth. 

Place meat back into pot and add some sun dried tomatoes from Roland foods (they seem to give it that extra touch) and whatever else you would like.  At this point the meat should be so tender all you need is a fork to cut it.  In my family we like to eat Gnocchi with this dish.  It compliments well. 

Gnocchi is a potato dumpling.  We Italians love to make homemade and fresh.  But in this case I just picked up a bag at the store and used that.  Gnocchi gets very sticky so make sure after draining you add a little of the broth from the meat into it and some olive oil.  If you have any questions about the meat or Gnocchi feel free to ask.  Enjoy!