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Gnocchi with gorgonzola and broccoli

Master Chef Paul MattisonMaster Chef Paul Mattison hails from upper New York State. After listening to all his 'nonna' (who came from Puglia in southern Italy) told him about Italian cuisine he went to the prestigious Culinary Institute of America to train as a chef.

Following success as chef in a noted Aspen restaurant Paul moved to Sarasota on the Gulf Coast of Florida. Here in ten short years he took 'The Summerhouse Restaurant' from near dereliction to being, not only one of Sarasota and Florida's top spots but to also being named by the Wine Spectator as being in the world’s top two hundred restaurants.

More recently he has opened his latest downtown Sarasota meeting place Mattison's City Grille and more recently Mattison's Steak House & Wine Bar on Longboat Key. With experience gained from his TV cookery classes and lessons at his home and around Florida his relaxed style and charm is becoming legend. Since 1998 Paul has been a regular traveller to Italy bringing a party of enthusiasts on a cooking vacation to experience the real Italy.

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6 medium sized potatoes (about 4 oz each)
1 egg
White unbleached all-purpose flour
2 oz finely chopped cooked or defrosted spinach
4 oz gorgonzola
2 oz grated parmesan cheese
1 pint milk
2 pats of butter


  • Heat the butter in a small pan, add a desert spoon of flour and mix together with a wooden spoon continuing to heat until the mix bubbles, stirring all the time to make sure that all of the flour is cooked in the butter.
  • Take off the heat and add the milk a little at a time stirring and breaking up any lumps that form with the spoon.
  • Add the parmesan and gorgonzola breaking it into small pieces.
  • Add salt and pepper and return to the stove heating until just below boiling point.
  • Peal and slice the potatoes, boil them until very well cooked and then strain.
  • Before proceeding with the next step make sure to have a large pan of slightly salted water on the boil as it is most important to cook gnocchi as soon as they are made.
  • Pass the potatoes through a ricer and mix well with the egg and spinach.
  • In a large bowl add small quantities of flour, mixing all the time until the mixture will take no more without breaking up.
  • On a floured board role the dough into long quarter inch wide sausages then slice into quarter inch lengths (once cooked the gnocchi will double in size).
  • Drop them into the boiling water with a quick stir to make sure that they don't stick to the bottom, as soon as they float to the top of the water take them out with a straining ladle and mix with a little of the hot cheese sauce. It is useful to have help at this stage with one person cooking the gnocchi while the other roles and cuts them. The dish can be eaten straight away or re-heated in the oven to serve later.

Serves 6

Master Chef Paul Mattison

© Chef Paul Mattison Recipe