George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
3 pounds russet potatoes
2 cups all-purpose flour
1 egg, extra large
1 pinch salt
1/2 cup GC Farms’ extra virgin oil
1 tablespoon GC Farms’ extra virgin olive oil
1 medium yellow onion, finely chopped
1 pound Italian sausage, casings removed
1 clove garlic, finely chopped
1 5-ounce bag baby spinach
1/4 teaspoon sea salt
1/4 teaspoon black pepper
3/4 cup grated parmesan cheese
1 - Boil the potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.
2 - Boil 6 quarts of water in a large pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
3 - Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes (just like making normal pasta). Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
4 - Roll dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup olive oil and store covered in refrigerator up to 48 hours until ready to serve.
1 – Add gnocchi to 6 quarts boiling water. Do not salt water. Boil gnocchi for about 2 minutes, or until all of gnocchi is floating on top of water. Drain, reserving 1/4 cup of the cooking liquid.
2 - Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
3 – Cut sausage into bite-sized pieces and cook, until browned, about 5-7 minutes.
4 - Add the garlic, spinach, salt and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes.
5 – Add the gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.