Here’s a little recap of ECF 2020:

• We sponsored 26 students with full ride scholarships. This includes tuition, books, and fees.
• 5 ECF students graduated with an average GPA of 3.44.  
• Our current student body has an average family income of $29,386 and boasts an impressive 3.68 average cumulative GPA. 
• We launched our associate board that includes 15 of ECF’s esteemed alumni.
• We currently have 28 Associate Board Members (15 of which are our alumni) - doubling the AB board growth since inception. 
• We’ve welcomed 6 new board members this year- Nathan Armagon, Tom Gorball, Mark Gilbert, Megan Humphreys, Jody Lawrence, and Michael Scafuto
• We have implemented two new leadership series - Coffee & Conversations and ECF’s Financial Seminar. 
  • We have hosted our first 6 coffee and conversations in ECF’s new leadership series.
  • We hosted our first financial seminar, it included: credit scores, IRAs, knowing your employee benefits, budgeting, financial acumen, what you need to buy a home, and so much more
• 567 total combined volunteer hours from associate board members.
• More than 275 virtual and in-person mentoring hours from board members.
• Sysco provided over 100 full meal care packages for our students and grads throughout the pandemic.
• 78% of ECF students made the Dean’s List for fall of 2020.
• ECF partnered with local organizations to support our students like Dress for Success, Tiger Todd HERO Foundation, Cultural Diversity Foundation, Public Education Foundation, Las Vegas Motor Speedway Children’s Charities, and UNLV’s Student Support Services. 
• All ECF students are currently attending UNLV’s Harrah College of Hospitality.

Deadline Extended- February 16th, 2021

Click here to apply!

Last week ECF alumna Emily taught ECF students a classic, but delicious dish: Gnocchi- but made with Greek Yogurt-a fun spin on an Italian classic-yielding fluffy pillows of deliciousness. If you’d like to make along, please see ingredients and recipe below. 

View the Coffee & Conversations video with Emily Hewett on Youtube

*Step 1 needs to be completed the night before creating gnocchi

Gnocchi
Yields:

• Ingredients:
• 1 cup Chobani® Whole Milk Plain Greek Yogurt
• ½ pound Yukon gold potatoes
• ½ cup fresh grated Parmesan cheese (additional to garnish)
• 1 egg
• 1 teaspoon Kosher salt (additional to season)
• 1-1 ¼ cups all-purpose flour

Steps:

1. Place a fine mesh strainer over a bowl. Line the fine mesh strainer with a coffee filter or cheesecloth. Scoop 1 cup of yogurt onto the lined strainer and cover gently with plastic wrap and refrigerate overnight. Liquid whey will separate from yogurt to create thickened yogurt, labneh. 
2. Boil potatoes in a pot of salted water until fork tender, about 15-20 minutes. 
3. Strain potatoes and let cool slightly before peeling by hand.
4. Using a rice mill or a fine mesh strainer, pass potatoes through until smooth, with no lumps remaining. 
5. In a mixing bowl, use a rubber spatula to combine potatoes, parmesan cheese, and labneh until evenly combined.
6. Once ingredients are thoroughly mixed together, create a well in the middle of the bowl, and crack egg into the center. Use a fork to whisk together. Using a rubber spatula, fold ingredients together until evenly mixed. Season with salt and mix to combine. 
7. Turn potato mixture out onto a clean surface. Slowly add flour, by ½ cup increments, kneading in between incorporating to form a dough. Dough should be soft, but not tacky. 
8. Divide dough into 4 equal pieces and roll each out on a floured surface into a ¾” in wide rope. 
9. Using a bench scrape or a sharp knife, cut gnocchi into approximately 1” squares. 
10. Transfer to a lightly floured baking sheet and bring a second pot of salted water to a boil. 
11. In batches, drop gnocchi into boiling water and let cook for approximately 3-4 minutes, or until they float to surface. Remove from the pot and lay on a sheet pan lightly coated with olive oil. 
12. In a sauté pan over medium heat, heat butter or olive oil and sear gnocchi in until lightly golden brown. Serve hot with your favorite pasta sauce, a pinch more of Parmesan and fresh herbs!

Check out Emily’s delicious recipes featured in her cookbook! Download a PDF version of her book here.