Filet Mignon with Home Made Gnocchi and Swiss Chard

The prize-winner here were the home made gnocchi. It's an Italian pierogie....eggs, mashed potatoes and flour, what could be easier?

For the basic marinara sauce: Heat up a pot with oil, sweat out an onion, 4 cloves garlic, add a can of San Marzano tomatoes, add salt and pepper, simmer for 30 minutes, softly crush the tomatoes and add fresh basil at the end of cooking. Only use about 1/2 cup of the sauce for the gnocchi recipe.

For the gnocchi:

1. Boil 3 medium sized white potatoes in salted water until fork tender.

2. Peal the potatoes when cooled and mash.

3. Prep about 2 cups of all purpose flour by your side. You may not need all of it.

4. Put 1 cup of the flour on your counter, make a well and crack the egg.

5. Mix the egg into the flour and start adding the potatoes.

6. Repeat...add more flour and kneed the mixture until a nice soft dough forms.

7. Let rest for an hour.

8. When ready, get a large pot of water- boil with salt and have a frying pan with 1/2 cup sauce on low.

9. Roll out the dough in strips and then cut into bite sized pieces. You can roll them between your hands so they are all uniform.

10. Add to the boiling water, 5-6 at a time, for about 20 seconds, and then right into the sauce.

11. Serve with freshly grated Romano cheese

On the side: Swiss chard, boiled for 2 minutes, seasoned with salt and pepper. (cook like spinach)

The meat: Filet mignons seasoned with oil, salt and pepper and BBQed 2-3 minutes per side.... nice and medium rare!

Moolicious!