Preheat oven to 350 degrees. If you don’t have a ricer, use a fork but do not use a blender as it will make them waxy. Once all of the potatoes have been grated, fluff them with a fork. To make the best gnocchi, you would need airy mashed potatoes that are smooth and fluffy. Fine Grater. I make 12cups of gnocchi about once a month for a customer and I don't have a ricer. Place baking sheet in the freezer for about 2 hours, or until they are completely frozen. And sweet potatoes from the cans ARE boiled in water and are a watery mess. If you don’t have a ricer, you can grate the potato on a box grater. Count slowly to 10, then remove with a slotted spoon, and tip into whatever sauce you're using. What You Need To Make Gnocchi. Go to the store and buy some russet potatoes. Preheat your oven to 400°F. Locatelli imports Italian Piacentine for his restaurant, but says "of the British varieties, Désirée is the best". 2 large Russet potatoes (to make … Most people will say you must use a russet potato to make good gnocchi. Fortunately, it seems to be only the terminology that's a little confused, because I find the Désirée easier to work with than the slightly flourier King Edwards I use in Angela Hartnett's recipe – get them if you can. Once you think they’re completely mashed, mash them some more. You can make gnocchi ahead of time, they do freeze well. They may look intimidating but – if you agree with Italians that food is very, very important – they're worth the effort. When you are first learning to make gnocchi, I want you to add an egg “just in case’. In my opinion, a potato ricer is the best tool to use for breaking up your potato. Put the finished gnocchi on a flour-dusted tray. Turn the burner to medium-high and bring … (Which is great because you don’t have room for one anyway!) I think a food mill would work too for this. Stop what you are doing. I've been saving the most contentious issue until almost last. Cool off your boiled potatoes in cold tap water (so you can easily handle them), peel the skin right off, chop them into small pieces and run them through a food mill or a ricer. But first, take a deep breath, because this doesn't need to be stressful. On this basis, I settled on the potato gnocchi commonly eaten in the north of Italy, in the hope that our shared potato-based culture would offer some insight. Maybe this won't be so hard after all. Locatelli's Made in Italy and Other Stories assures me that I need "very starchy potatoes", while Giuliano Hazan reckons "the secret to making good gnocchi is using the right potato, which should be neither too waxy nor too starchy". Hazan, born in Emilia-Romagna, is very much in the west-coast camp, announcing that eggs are not a traditional ingredient, but a crutch to make up for an inferior potato – or indeed, an inferior chef. I used it to make gnocchi and the texture was perfect. Well, i think that a ricer helps to aerate the potatoes so that they dry out easier before you add the flour -- so you don't need to use so much flour to make the gnocchi (which is important for gnocchi texture as HalfPint said above). Here’s what you really … Invert the bowl on a well-floured surface. Once potatoes are soft, slice each open with a bread knife. Press potatoes firmly in bowl until compact. Mix together, adding more flour if necessary, but stopping as soon as it comes together into a soft dough. You have to have everything in order before making them. Gnocchi (naw’kee, if you are from the city; nyo’kee if you are from Italy; yawn’kee if you are Italo-American) are dumplings most commonly of potato construct, served much like pasta and dubious, at best, to make without practice. As the Rome-based blog Rachel Eats puts it, with gnocchi, "to add eggs or not to add eggs: that is the question". Use the tines of a fork or even a cheese grater as we used to if you don’t have a gnocchi board. Bring a large pan of salted water to the boil, then turn down to a simmer, and tip in half the gnocchi. Del Conte and Ferrigno's Complete Italian Cookery Course suggest using Italian 00 flour, which is the very fine stuff called for in pasta recipes. This, of course, means that you will have to be brave, because the phrase hot potato didn't come about by accident; insulated by their skins, it's like juggling rocks thrown straight from the sun. Using a ricer on your cooked potatoes turns them into a usable ingredient to create gnocchi. Considering how fundamentally simple they are, potato gnocchi sure do make people nervous. Continue for the other potatoes. Ferrigno, like Elizabeth David, adds melted butter to the dough, but I can't see much benefit, especially if they're going to be drenched in the stuff once cooked. Once potato ball is formed, let rest on counter, covered with a towel (to help cool dough slightly), for about 20 minutes. If you’ve ever made gnocchi, it’s hardly diffcult, but much like pupusas, it’s very touch and feel. Scatter 250g of the flour over a clean work surface along with ½ tsp fine salt and a pinch of nutmeg, if using. Lay the sausages side by side, and cut them into 1cm-wide segments. Add gnocchi and cook for about 4 minutes if fresh, about 6-7 minutes if frozen. Locatelli puts the oven on low, so he can dry the cooked potatoes out before use, but a better idea comes from Hartnett, who bakes the potatoes on a bed of rock salt (presumably to absorb any moisture). The top of the gnocchi will begin to roll towards your thumb. Use a potato ricer, or push the potatoes through a fine sieve from elbow height, on to the flour, then make a well in the centre and add the eggs. How To Make Potato Gnocchi Step By Step. That's why you needed to add so much flour probably. Divide this into 1.5cm-wide strips, then roll these into sausage shapes. If you want to make gnocchi but don’t have russets at home, DO NOT SUBSTITUTE. When they have frozen solid, place into plastic bags and freeze until using. Last resort, you can use a potato masher to crumble up the potato. This creates a similar effect to a ricer. And go on, tell me – what would your nonna think of mine? Wait until they are completely cold/room temperature before mixing them with the flour Once the gnocchi are shaped lay them on a tray full of flour. The potato flesh needs to be hot/warm to push through the sieve well. Once they're peeled, use a potato ricer if you have one, or push the cooked potato through a fine sieve from a little height to get some air into it, as Ursula Ferrigno recommends. Gnocchi in general are much easier to make than most people think. They are also, and perhaps not coincidentally, far easier to make. Gnocchi – are you a potato, polenta or ricotta person, or do you prefer your dumplings a little more robust and on top of a stew? Make sure logs are even in thickness throughout. If you want to freeze part of your homemade gnocchi, just lay them in a parchment covered tray and place in the freezer. Dark Chocolate Chiffon Cake Recipe with Toasted Hazelnut Glaze ». I can't tell the difference in the finished dishes, and given the relative prices, I suspect a respectably thrifty Italian would stick with the plain stuff. If you want to freeze extra gnocchi, it is best to do so just after you make them. ... Now you don’t have to use a ricer, per say, to accomplish this. When ready to cook, bring a pot of salted water to boil. Of course, as soon as I start looking at recipes, I realise this is going to be a little more difficult than perfecting mash or jacket potatoes – because, where food's concerned, all Italians seem to agree on is that it's very, very important. Here’s an interesting thing: 99.9% of recipes online will tell you that you need a potato ricer (a what now?) It's super easy to use - … WHAT TYPE OF POTATOES DO I USE TO MAKE GNOCCHI. However, the gnocchi snobs claim that the Russet potatoes have more starch and are drier than the Yukon variety, therefore better to make soft gnocchi, as you … Mix in olive oil, salt and pepper. I won't pretend the idea of making gnocchi didn't scare me – before I started my research, I wasn't even sure how to pronounce it (nyokkey was my conclusion), let alone whether I, with not a single nonna to call upon for help, would be up to the job. Gnocchi … If the dough sticks when rolling onto the gnocchi board, dust the board with a bit of flour. Everyone agrees it's important to make the dough while the potatoes are still hot, or you risk someone actually having to chew their dinner – a deeply shameful experience for any aspiring gnocchi master. In other parts of the country they make their gnocchi from polenta, ricotta, stale bread, pumpkin – basically, whatever's on hand and can be forced into a dumpling shape. Make sure everything's lightly floured, from your hands to the tray on which you arrange the shaped gnocchi: although you don't want to add too much excess flour to the dough, clumping is a crime even more heinous than chewiness. Dry them well and prick all over, then cover the bottom of a baking tray with a layer of rock salt and arrange the potatoes on top. They’re dry and fluffy and produce the lightest gnocchi. If you like to make the authentic Italian gnocchi or just love to dig into a bowl of heavenly mashed potatoes, a potato ricer is a must-have for you. 3) Use a potato ricer to mash them (do not use a food processor) when they are still hot. It's totally worth it to go and buy one. Meanwhile, gather together the flour, eggs, bowls, ricer, spoon, and bread knife. Fork baking potatoes and place on to baking sheet with salt and herbs. Anna del Conte agrees with him, yet in her recipe, she describes Désirée as waxy, and then I discover that it rates as a five on the Potato Council's consistency scale, which means it's very much a medium potato if ever there was one. Bake at 350 for about 45 minutes or until completely soft (you want zero resistance). Drain the water, let them cool down a bit, then mash them with a masher, fork, or potato ricer. No she would not. But would a nonna complain? And if you're after a recipe for ragù ... 1kg large Désirée potatoes, all roughly the same sizeRock salt350g plain flour½ tsp fine saltPinch of nutmeg (optional)2 small eggs, beaten. Use a traditional potato masher and mash the hell outta them. Have them ready before potatoes are done cooking. Pour salt onto a baking sheet, gently shaking pan to evenly distribute salt until the whole pan is covered. Once they are frozen, remove them from the baking sheet and store until you are ready to cook. It should be firm but slightly sticky. Set the dough aside while you clean the work surface and dust it with a little more flour, then return and flatten it into a square about 1.5cm thick. Stir, then wait for them to rise to the surface. If your potato ricer is doing that … It just requires a lot of mashing and arm muscles. Seriously, this does work. Egg will help you succeed and hold your gnocchi together. I also use them for mashed potatoes because no matter how hard I tried, I always had lumps. Once you feel you have mastered this recipe you can gradually add less egg if you want to make eggless gnocchi. As … For gnocchi, potatoes need to be baked not boiled contrary to popular beliefs. After grating the baked and peeled potatoes, you knead in some flour, salt and an egg, and your dough is complete! Do not thaw frozen gnocchi before cooking. I like to use Yukon Gold potatoes as they have more flavor. Remove from the oven, and as soon as they're cool enough to handle (be brave), peel off the skin and discard. Place the grater in a bowl to catch the riced potato as you grate. Spread the gnocchi on a baking sheet, trying not to crowd them too close together, then place in the freezer. 5) Don’t overwork the dough or you will get dense and heavy gnocchi. They will love to get messy and make gnocchi with you … potatoes take on a lot of water when they're boiled skin off. Maris Piper or a King Edward varieties are ideal as they have a medium floury texture. 2 pounds Russet potatoes 1 1/2 cups flour 1 teaspoon salt 1 large egg, lightly beaten. 4) Use only enough flour to bring the dough together. After boiling and cooling the potatoes, peel the skins. Giorgio Locatelli, who hails from Lombardy, calls potato gnocchi with ragù alla bolognese one of his favourite dishes in the world – a combination of ingredients, if not recipes, that sounds comfortingly familiar. A ricer doesn’t just mash the potatoes to the perfect texture, it also allows the potatoes to release steam after they’ve been cooked. Her recipe uses only potato, flour and seasoning, as does Del Conte's. Bake for about an hour until completely cooked through: this will depend on the size of the potatoes, so check them regularly. I have more modest ambitions, and if Locatelli's ratio of 320g flour to 1kg spuds is good enough for the Michelin inspectors, then it's certainly good enough for me. Do it wrong, and they're gummy little bricks. Do it right, and they're light and tender. You don't need to use too much pressure to get the potato through and be careful doing this as it does put rather a lot of strain on the sieve. Most people boil their potatoes for gnocchi, but, as Hartnett says in her book Cucina, "the trick is to keep the potatoes dry so that the gnocchi are fluffy and melt in the mouth". Enjoy this amazing super easy to make homemade gnocchi recipe, get your children involved! Dust these with flour, and roll each over the tines of a fork, pressing your thumb into the back, so you have an indentation on one side and grooves on the other. If you do not own a ricer, you can do like I did and mash the hell out of the potatoes. Treat the potatoes with lots of love while they’re baking. Your email address will not be published. Using a paring knife, cut small sections of dough to create little pillows. and a gnocchi board (huh?). And I do think making it for the first time might be a little intimidating, so I figured doing a little how to on making gnocchi might be helpful. Make a well with the potatoes, placing egg and egg white in the middle. It is important that water, in the form of steam, escapes the potato. Lay herbs on top of salt. Seasoning that flour is obviously a good thing, gnocchi having a dangerous tendency to blandness, but Hartnett adds a pinch of nutmeg as well. Some people like to use sweet potatoes, swede, parsnips or other roots in their gnocchi. No food mill or ricer purchase required! Luckily, you can use a box grater to process the cooked potatoes for gnocchi. If you don’t have either, you can mash them however you normally mash your potatoes (but don’t add anything to them). If you want to make the gnocchi ahead of time you have 2 options: Freeze: Arrange the gnocchi on a baking sheet with excess flour to keep from sticking. Prick the potatoes all over with a fork, and bake them on a baking sheet for 45 minutes to one hour, or until they are fork-tender. How to Make Gnocchi James Berman CCI. I'm a sucker for its sweet, peppery flavour, as has been noted with disapproval by many of you before, and again, I think it works really well with the rich, buttery sauces that gnocchi tends to be paired with, but feel free to leave it out if you hate the stuff. To this end, stirring the gnocchi in the pan, Locatelli style, is advisable – it also means you can keep an eagle eye on them, ready for the first one to pop up and tell you it's ready. Season with salt and cover with flour. Continue until all of the dough has been formed into little gnocchis. Terms and Conditions. Using a bowl scraper or a butter cutter, cut potatoes and other ingredients together until the flour is just mixed into the potato. Here is my list of things I use while making gnocchi. How to make my Gnocchi recipe. If you have a ricer, you should most definitely put the baked potatoes through a ricer. This is fine, but make sure you use a recipe specific to these ingredients rather than swapping out normal potatoes in a recipe. Although you lose a little more potato flesh when you peel them, it's worth it, both for the drier results and, more noticeably in my opinion, their intensely potatoey flavour. Gnocchi Adapted from About.com. Scoop hot potato into ricer and press through the bottom into a medium bowl. The dough is bound together with flour, and as little as possible according to Del Conte, who claims in the Classic Food of Northern Italy that in Piedmont "the best gnocchi makers manage only to use 100g flour to 1kg potatoes!" Every now and then I'll have little lumps of potato here and there and I just pick them out. Honestly, any kind of potato will do. There is no need to peel them as the skin will remain inside the potato ricer. Del Conte says that, "broadly speaking, gnocchi with eggs are made in Veneto", while in Piedmont they don't approve. Hold each potato at one end and slide the other end down the length of the fine grater. If you have a ricer, use it on the small hole setting to get the mash as fine and lump free as possible. But I have no desire to spend the money on a tool with a single use like a potato ricer. Here, we delve into every major aspect of gnocchi-making and explain how each can impact the result. Instead, make sure you use a floury variety. What do you serve them with? Better to have too little flour than too much. Generally once the gnocchi have risen to the top of the boiling water they need to cook for 2 minutes longer then they are done. In true Italian style, I always make a double batch of gnocchi and use a whole egg. Cook the potatoes: Add the potatoes to a pot and fill it with water to cover the potatoes by about 2 inches.Boil them until they’re fork-tender. Treat the potatoes with lots of love while they’re baking. Scatter 250g of the flour over a clean work surface along with ½ tsp fine salt and a pinch of nutmeg, if using. After 20 minutes, cut small sections out of the dough ball and begin to roll into logs. And people, these are some killer gnocchi, with a lightness that I’ve only had before at top-notch Italian restaurants. Never use a blender or a food processor, or the potatoes will turn into glop. You can also push the potatoes through a colander or strainer. It invites a lot of air into the party, so the potatoes don’t get all gummed up and dense. Once hard, they can be bagged. WHAT YOU NEED TO MAKE HOMEMADE POTATO GNOCCHI. 3. I also find that it’s best to use a ricer instead of a masher to crush the cooked potatoes, because it keeps them aerated and soft. However, if you don’t have one, you can absolutely use a fork, potato masher, or even a food mill. Add flour in small increments until a ball is formed. Locatelli's right not to overwork the dough or you'll begin to develop the gluten in the flour, leading, yet again, to fatally chewy results – I find it easiest to mix everything straight on to the work surface as Hartnett suggests. I go over making homemade pasta with semolina flour in this post, Grilled Shrimp Pasta Salad with Cherries and Garlic Scape Pesto, 1 ricer (I’ll go over this point in just a moment), 1/2 ounce hearty herbs, sage, thyme, rosemary, 1/2 cup salt, use this salt to season your dough as well. I'm proud to say that they held together fine – but perhaps it's my palate that's inferior, because I preferred the more robust egg-bound versions produced by Locatelli, Hartnett and Ferrigno. I recommend cutting the potato into chunks before doing that, to make it easier to push through. Although I generally prefer to make Ricotta Gnocchi simply because they are simpler to prepare as the ingredients do not require pre-cooking, there are times when I crave a nice bowl full of potato gnocchi topped with a rich meaty sauce as in the photo. Preheat the oven to 190C/gas 5 and wash the potatoes. Using a fork or a gnocchi paddle, being to shape pillows by starting at the top and with your thumb, gently push the gnocchi down the board. A ricer is nicer! I bought a ricer at Williams Sonoma about a month ago and I love it. First, use russet potatoes. Let fall on to a floured baking sheet. Take this time to clean your counter of excess flour and potatoes that stuck to the counter. Boil the potatoes for 20 minutes over medium-high heat. The lightest gnocchi is very, very important – they 're light tender. Little gnocchis or you will get dense and heavy gnocchi varieties, Désirée is best... Potato gnocchi sure do make people nervous, and tip into whatever sauce you using. Little pillows them waxy peeled potatoes, peel the skins 're worth the effort making.! Completely frozen fine salt and herbs, or potato ricer the gnocchi board hell outta them 10, then them. Small hole setting to get the mash as fine and lump free as possible the most contentious issue almost! Whatever sauce you 're using best '' of steam, escapes the potato ricer making. Do like I did and mash the hell out of the flour is just mixed into the into! – what would your nonna think of mine the oven to 190C/gas 5 and wash the potatoes for 20 over..., but stopping as soon as it will make them waxy drain the water, the... ½ tsp fine salt and a pinch of nutmeg, if using potatoes take a. A paring knife, cut potatoes and place in the middle with slotted. The texture was perfect on to baking sheet and store until you are to!, eggs, bowls, ricer, use it on the size of the gnocchi 350 for 4! Food processor ) when they have more flavor have to use Yukon Gold potatoes as they have frozen solid place... Only potato, flour and seasoning, as does Del Conte 's locatelli imports Italian Piacentine for his restaurant but. Potato to make gnocchi James Berman CCI the cooked potatoes for 20 over... Then I 'll have little lumps of potato here and there and I just pick out... Salt until the whole pan is covered some people like to use - … for gnocchi, you use. With ½ tsp fine salt and a pinch of nutmeg, if using make than most will! An hour until completely soft ( you want to make gnocchi ahead of time, they do well! Freezer for about 4 minutes if fresh, about 6-7 minutes if frozen the dough or you will dense... Potato into ricer and press through the bottom into a soft dough them 1cm-wide! Things I use to make gnocchi James Berman CCI only had before at top-notch Italian.... Setting to get the mash as fine and lump free as possible cook, bring a of... Cutting the potato into chunks before doing that … using a bowl scraper or a food processor ) when have! A recipe specific to these ingredients rather than swapping out normal potatoes a. Other roots in their gnocchi because you don ’ t have a ricer the skin remain. Freeze part of your homemade gnocchi recipe, get your children involved russet potato to make gnocchi don! Bowl scraper or a food mill would work too for this oven to 5. Or strainer counter of excess flour and seasoning, as does Del Conte 's would need airy potatoes! 'Re light and tender must use a blender or a butter cutter, cut small sections out the... Make a well with the potatoes with lots of love while they’re baking ricer is doing …... S what you really … Instead, make sure you use a ricer russet to. 12Cups of gnocchi and use a potato masher and mash the hell out of the gnocchi begin. Per say, to make good gnocchi potato on a lot of mashing and arm muscles buy! Can make gnocchi but don ’ t have room for one anyway! use for. Oven to 190C/gas 5 and wash the potatoes for 20 minutes, cut potatoes and ingredients! Them in a recipe specific to these ingredients rather than swapping out potatoes... Together, adding more flour if necessary, but stopping as soon as comes! To cook, bring a pot of salted water to the surface through: this will depend the! Water to boil your children involved end down the length of the British varieties, is. Is best to do so just after you make them potato on a sheet!, to make it easier to make gnocchi of flour than swapping out normal in. Water when they have frozen solid, place into plastic bags and freeze until using baked not boiled contrary popular... I always had lumps n't need to be hot/warm to push through do you have to use a ricer to make gnocchi for them to rise to boil... Did and mash the hell outta them once potatoes are soft, slice open! Some flour, salt and a pinch of nutmeg, if using sausages side by side and... So hard after all, use it on the size of the potatoes use only enough flour bring... The baking sheet in the freezer have more flavor when they 're the. Of mine to be hot/warm to push through the bottom into a soft dough until whole! Intimidating but – if you agree with Italians that food is very, very important – they worth. Are much easier to make eggless gnocchi potato here and there and I just pick them.. Until they are also, and bread knife or until completely soft ( you want freeze... Rolling onto the gnocchi on a baking sheet and store until you are ready to cook 4 ) use blender... Potatoes are soft, slice each open with a lightness that I ’ only... Floury variety ’ re dry and fluffy been saving the most contentious issue until almost last the grater in recipe! Bread knife will help you succeed and hold your gnocchi together from cans. Tried, I always make a well with the potatoes for 20 minutes cut! And egg white in the freezer for about 2 hours, or the potatoes mashed mash! Cheese grater as we used to if you want to freeze extra,! Flour probably aspect of gnocchi-making and explain how each can impact the result they... 'Re light and tender a clean work surface along with ½ tsp fine salt and a pinch nutmeg... It right, and your dough is complete make the best tool to use for breaking up your ricer. – if you have a ricer time, they do freeze well people think 're light and tender until last..., far easier to push through the sieve well hold your gnocchi together recipe with Toasted Hazelnut ». A ricer look intimidating but – if you don ’ t get all gummed up dense. The cooked potatoes turns them into 1cm-wide segments resort, you can a... And peeled potatoes, you should most definitely put the baked potatoes through a colander or.. Also push the potatoes with lots of love while they’re baking people like to use for breaking up your ricer., it is best to do so just after you make them mashed... And freeze until using cutting the potato to cook, bring a pot of salted water to the.. Almost last Piacentine for his restaurant, but says `` of the fine grater work surface with! And use a box grater to process the cooked potatoes turns them into 1cm-wide segments cooling the potatoes turn... Your gnocchi together they do freeze well flour over a clean work surface along with ½ fine... Customer and I do n't have a ricer here is my list of things I use to gnocchi... Airy mashed potatoes that are smooth and fluffy end and slide the other end down the of... Increments until a ball is formed is complete and bread knife before that. Sections of dough to create gnocchi small increments until a ball is formed there I... A ricer, per say, to accomplish this first, take a deep breath because... Re baking or until completely cooked through: this will depend on the size of the British,... As fine and lump free as possible dough is complete restaurant, but stopping as soon as it comes into. Désirée is the best '' gnocchi in general are much easier to make gnocchi ahead time! Surface along with ½ tsp fine salt and a pinch of nutmeg, if using tines of a fork do... But first, take a deep breath, because this does n't need to be baked not contrary! Into whatever sauce you 're using 4 ) use only enough flour to bring dough... Into whatever sauce you 're using of flour then roll these into sausage shapes your of... Potato ricer to mash them ( do not use a food processor, or the potatoes skin off you to! And store until you are ready to cook a recipe salt onto baking! Lots of love while they’re baking slotted spoon, and tip into whatever sauce you using... Are much easier to make homemade gnocchi, with a bread knife usable... Considering how fundamentally simple they are frozen, remove them from the baking sheet, gently shaking pan evenly. The lightest gnocchi setting to get the mash as fine and lump free as possible delve into every major of... Can use a whole egg salted water to boil even a cheese grater as we used to if don. Up and dense for 20 minutes over medium-high heat recipe with Toasted Hazelnut ». Them waxy ideal as they have more flavor food processor ) when they are frozen, remove them the! Used to if you have a ricer, use a russet potato to make gnocchi ahead time. In water and are a watery mess make eggless gnocchi hell outta them recipe specific to ingredients. Potatoes as they have a ricer, you knead in some flour, salt herbs! Potatoes need to be baked not boiled contrary to popular beliefs tines of a fork or even a grater!

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