IT Digital Cookbook - Second Edition

Main Courses

Potato Gnocchi with Alfredo Sauce and Grilled Chicken

STEPS Gnocchi 1. Boil potatoes in salted water until tender (approximately 45 minutes to one hour). Drain water and transfer potatoes to a sheet tray. 2. Preheat oven to 300 degrees. 3. Dry potatoes in the oven for five minutes. 4. Remove potatoes from the oven and mash them or pass them through a ricer/food mill. 5. Add the eggs, spices, butter and half the flour to the potatoes. Mix well. 6. Spread the remaining flour on a clean work surface. Knead the dough on the work surface until firm and workable. 7. Divide the dough into four portions. Roll out each portion into a cylinder approximately two feet in length. Use a knife or bench scrapper to divide the cylinder into two-inch pieces. Roll each piece into a ball. 8. Place the pieces on a floured sheet tray. Use a fork to create an indentation on each piece. Place the sheet tray into the refrigerator until ready to cook. 9. Bring a pot of salted water to a boil. Heat a saucepan with butter, no more than medium heat. 10. Throw in 12 to 18 pieces of the gnocchi into the boiling water. The gnocchi will float when done, two to three minutes. Remove from the water with a slotted spoon. 11. Place cooked gnocchi in the saucepan with butter. When the gnocchi starts to brown, remove from pan. 12. Repeat steps 10 and 11 until all gnocchi is cooked. 13. Portion out the gnocchi, top with Alfredo sauce and sliced chicken. Alfredo Sauce 1. Combine all ingredients into a saucepan. Bring to boil. 2. Reduce heat to medium low. Allow for mixture to thicken for about 10 minutes. Stir often. 3. Check taste of the sauce while it’s thickening. Adjust seasonings as needed.

Grilled Chicken 1. Marinate the chicken for one to two hours. 2. Preheat grill to high heat. 3. Cook chicken on the grill until internal temperature is 165 degrees, approximately 15 minutes. Turn chicken only once about halfway through the cook time. 4. Remove chicken from the grill. Cut up the chicken into bite-sized pieces.

I N G R E D I E N T S Gnocchi ´ 11/2 lbs. russet potatoes, peeled ´ 1 egg, beaten ´ 1 egg yolk, beaten ´ 1 tsp salt ´ 1/2 tsp pepper ´ 1 oz clarified butter ´ 7 oz flour ´ Nutmeg (to taste) Alfredo Sauce ´ 12 fl. oz organic heavy cream ´ 3 Tbsp butter ´ 3 oz. parmesan cheese, grated ´ Salt (to taste) ´ Pepper (to taste) Grilled Chicken ´ Chicken breast (one per person) or ´ Chicken tenderloin (one package) ´ Lemon herb marinade, store-bought or homemade Allergy warning: Contains flour (gluten) and heavy cream (dairy) Vegetarian/Vegan substitute: Remove grilled chicken for vegetarian dish

Ryan Gruver ITOpsDirector Department : Data Center Technology and Engineering Time with Banner: 13 years, 9 months Location: Phoenix

DESCRIPTION Recipe Origin : Italy Brief description: Homemade Italian is a favorite in the Gruver household, especially when the pasta is also scratch-made. This recipe was created to mimic a gnocchi that we’ve enjoyed from a famous Osteria in Cottonwood, AZ. GENERAL Est. Prep Time: 1 hour

Est. Cook Time: 1.5 hours Number of servings: 2 - 4 Heat level (0-5): 0

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