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

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

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


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


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.


12 servings


Main Dish, Pasta, The National Culinary Review

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