Makin’ Gnocchi with Miles

Wed., May 3, 2006

Steven J. Austin King Features Syndicate

Fox TV’s “American Idol” continues to dominate the airwaves as America’s hottest show. Wardrobe stylist to the stars Miles Siggins is the man responsible for the Idols’ famous fashions, and when he’s not dressing America’s favorite pop-star wannabes, Miles creates looks for some of Hollywood’s biggest stars and supermodels, like Brad Pitt, Ashton Kutcher, Naomi Campbell and Pamela Anderson.

For more info, go to www.americanidol.com.

Have you ever told a celeb to lose a few pounds so he or she would look better in one of your styles?

“Oh, God no, I’d never do that. That would be so very rude!”

Did “American Idol” star Clay Aiken go through any dietary changes that you know about to help his remarkable transformation? He looked like he got bigger during the competition, and still looks that way now.

“He does, doesn’t he? I think it’s just the lifestyle of being on the road, eating whatever you can. I don’t mean to be out of line, but middle America isn’t really known for its culinary delights.”

Tell us about the food on the “American Idol” sets.

“Well, it’s not very nutritious, that’s for sure; at least the craft services, anyway. Cheese and crackers, peanut butter sandwiches and lots of candy. Lunch, however, is catered, and there we have lots of veggies, a couple of tasty salads, and normally fish, meat and pasta dishes to cater to all diets.”

GNOCCHI WITH GORGONZOLA SAUCE

2 1/4 pounds russet potatoes

1 large egg

2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1/8 teaspoon ground nutmeg

1 cup whipping cream

3 cups crumbled Gorgonzola cheese (about 13 ounces)

Chopped fresh chives

Pierce potatoes several times with fork, and microwave until tender, turning once, about 15-20 minutes. Cut potatoes in half lengthwise. Scoop potato flesh into bowl and discard potato skins. Mash potatoes until smooth. Mix in egg. Sift flour, salt, pepper and nutmeg over potato mixture. Stir to combine, and knead gently. Divide dough into 8 pieces. Roll each piece on work surface into 1/2 -inch-diameter rope. Cut dough into 1-inch lengths and make grooves in each piece with fork.

Cook gnocchi in large pot of boiling salted water until they are tender and rise to surface, about 5 minutes.

Using slotted spoon, transfer cooked gnocchi to warm platter. Bring cream to simmer in heavy medium saucepan over medium heat. Add Gorgonzola, whisking until melted. Spoon sauce over gnocchi. Sprinkle with chives and serve.

Serves 4.

Local journalism is essential.

Give directly to The Spokesman-Review's Northwest Passages community forums series -- which helps to offset the costs of several reporter and editor positions at the newspaper -- by using the easy options below. Gifts processed in this system are tax deductible.

Meet Our Journalists

Jesse Tinsley

Meet Jesse Tinsley. As a certified drone pilot, this veteran Spokesman-Review photographer often can be seen capturing beautiful aerial photographs of our region. Sometimes though, the job requires getting down with the dogs.
Jim Meehan

Jim Meehan is no stranger to Zag Nation. As the lead writer covering the Gonzaga men’s basketball team, he tells the stories behind the game and gets fans a bit closer to their favorite players.
Molly Quinn

There is no artist in Spokane like Molly Quinn. Her whimsical style is instantly recognizable to readers of The Spokesman-Review. She has painted gorgeous illustrations that instantly elevate the journalism accompanying it. She brings to life the stories that defy photography. She makes our pages better.
Rob Curley

Spokesman-Review editor Rob Curley loves to talk with people and learn about their lives, whether it's a best-selling author or a stranger he meets downtown on his walk to lunch. It's that inquisitive nature combined with a playful sense of storytelling that helps make our newspaper different than most.