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![\"\"](\"http:\/\/foodiddy.com\/wp-content\/uploads\/2010\/09\/foo1121.jpg\" "\\"foo1121\\"")
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My dearest friend, what have you done to yourself?!\u00a0 Working yourself to the bone. Do not fear, for I am here. I\u02bcll help you \ufb01ll that belly and your blog while you stay off your feet. This way your back can normalize from your mega (and dare I say, victorious) weed pulling, pruning and pool scrubbing extravaganza last weekend.<\/p>\n
So \ufb01rst order of business… deciding what to make. If I had my way it would be a pie, macaron, cookies, ice cream, basically anything sweet, but that wouldn\u02bct sustain my dear sweet Kath. She needs a healing food and since she doesn\u02bct have a cold, chicken noodle soup is out (also it\u02bcs currently 100+ degrees here). I know…<\/p>\n
Leek-and-Gnocchi Bake with Three Cheeses and Crispy Prosciutto <\/strong> The Ingredients: Directions:<\/strong> Turn once. About 2 mins. Drain on paper towels.<\/p>\n When cool crumble or cut into small bits<\/p>\n The Leeks… Add olive oil to skillet and heat, add the leeks. Cook on medium heat until tender.<\/p>\n Meanwhile, bring a large pot of water to boil, add gnocchi and cook until the gnocchi \ufb02oat to the surface, about 3 mins. Drain gnocchi.<\/p>\n Expert multi-tasking skills: At the same time as boiling water and cooking leeks, get a medium saucepan, melt butter over medium heat. Whisk in \ufb02our for 1 min.<\/p>\n Then slowly add the milk while whisking. This way you avoid the dreaded lumpy, lumpage. Season with salt, pepper and nutmeg. Cook until thickened, 5 mins. Turn off the heat.<\/p>\n Stir in fontina and asiago cheeses in batches until fully melted.<\/p>\n But not before having some fun with your fontina cheese… Well hello there…<\/p>\n Pre-heat broiler. In large bowl stir together gnocchi, leeks and cheesy mix. Pour mix into casserole dish. The recipe makes enough to \ufb01ll a 13×9 casserole dish, but I used my Le Creuset rectangle baker set, given to me by Ms. Foo herself. One is 5×7, the other 7×10.5. Top with parmigiano-reggiano cheese and prosciutto. Broil until browned, 3-4mins.<\/p>\n Credit where due: Lessons Learned:<\/strong> 2. It takes a LOT longer to prepare a meal and document it, than to just whip it up.<\/p>\n 3. Butter, Prosciutto and Cheese make camera equipment especially \ufb01lthy.<\/p>\n 4. It\u02bcs okay to take a cookie break while cooking<\/p>\n 5. Avoid the help of overly exuberant sous chefs.<\/p>\n Especially tall ones with fur.<\/p>\n I delivered Kath’s Gnocchi Bake<\/strong><\/em> and 2 Oreo Stuffed Chocolate Chip Cookies<\/strong><\/em> and we took a few “Foo style” photos once I got to her house.<\/p>\n A direct quote from Kathleen – “Yum!!! Thanks for my dinner, I love it. Perfect comfort food, you’re the best!”<\/p>\n What a lot of work…<\/p>\n Foo, you are amazing for all the time and energy you put into your blog on top of you regular duties. My job here is done, hope you all enjoyed my guest post.<\/p>\n
\nIt\u02bcs very much like mac\u02bcn cheese, but better, because the noodles are like big puffy dough pillows.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/strong>2 T extra-virgin olive oil
\n8 thin slices prosciutto, halved crosswise
\n2 leeks-trimmed, halved and cut crosswise 1\/2 inch thick
\nsalt and pepper
\n2 – 10-12 oz packages fresh potato gnocchi (I used trader joes stuff, located on the pasta aisle. I don\u02bct know how \u201cfresh\u201d it really is)
\n2 T butter
\n2 T \ufb02our
\n2 cups Milk
\nGround nutmeg, to taste
\n1 cup grated fontina cheese, remove wax
\n1\/2 cup grated asiago cheese
\n1\/2 cup grated parmigiano-reggiano cheese<\/p>\n
\nIn a large skillet pan fry each slice of prosciutto until crisp.<\/p>\n<\/a><\/p>\n<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/strong>I got the recipe from Rachael Ray<\/a>. The recipe says 30 mins… maybe for a super organized, multi-tasker. It usually takes me and hour to prepare this recipe, which is not uncommon for me when doing her recipes. There\u02bcs always lots of simultaneous steps.<\/p>\n
\n1. Butter is quick to burn if you are holding a camera<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/p>\n