Gnocchi with Wisconsin Blue Cheese, Wild Mushrooms and Rosemary/Madeira Cream

Gnocchi with Wisconsin Blue Cheese, Wild Mushrooms and Rosemary/Madeira Cream

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Louis Moskow, Executive Chef/Owner, 315 Restaurant & Wine Bar, Sante Fe, N.M.
The National Culinary Review, October 2010

Ingredients

6 large baking potatoes, peeled
6 eggs
6 cups all-purpose flour
½ t. ground nutmeg
1 T. salt
1 t. pepper
3 cups (12 oz.) grated Wisconsin
Parmesan cheese
6 T. butter
3 T. chopped garlic
1½ lbs. wild mushrooms, chopped
1½ cups Madeira
3 T. chopped rosemary
4½ cups heavy cream
3½ cups (18 oz.) Wisconsin blue cheese, divided
1 rosemary sprig, for garnish

Instructions

1. For gnocchi: Put potatoes in saucepan; cover with water. Heat to boiling; cook 15-18 minutes, until potatoes can be pierced with wooden skewer. Drain; cool. Press through ricer into bowl. Add eggs, flour, nutmeg, salt, pepper and Parmesan cheese; mix well. Roll dough into ½-inch logs, using flour to prevent sticking. Cut into 1-inch pieces. Crease with fork to leave impression across center of each piece to hold sauce. Bring pot of water to a boil; add gnocchi. Boil until gnocchi float to top, about 2 minutes. Remove; drain well. Keep warm.

2. For sauce: Over medium heat, melt butter in large sauté pan. Add garlic and mushrooms; cook 5-8 minutes, until soft. Add Madeira; cook 2 minutes. Add rosemary and cream; simmer 2 minutes. Add ¾ blue cheese. Add cooked gnocchi to sauce.

3. To serve, garnish with remaining blue cheese and rosemary sprig.

Yield

12 servings

Tags

Main Dish, Pasta, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

ACF certified chefs earn on average 7% more than those not certified; be that chef!