with gorgonzola and broccoli
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.
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 worlds top two
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.
more information visit www.mattisons.com
6 medium sized potatoes (about 4 oz
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
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
off the heat and add the milk a little at a time stirring
and breaking up any lumps that form with the spoon.
the parmesan and gorgonzola breaking it into small
salt and pepper and return to the stove heating until
just below boiling point.
and slice the potatoes, boil them until very well
cooked and then strain.
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
the potatoes through a ricer and mix well with the
egg and spinach.
a large bowl add small quantities of flour, mixing
all the time until the mixture will take no more without
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
Chef Paul Mattison
Chef Paul Mattison Recipe