This outstanding recipe for potato gnocchiserved with a rich cream sauce made with wild mushrooms, freshrosemary, Madeira and blue cheese was created by Chef Louis Moskow.
Recipe: Gnocchi with BlueCheese, Wild Mushrooms
and Rosemary Madeira Cream
6 large baking potatoes, peeled
6 large eggs
6 cups all-purpose flour
1/2 teaspoon nutmeg, ground
1 tablespoon salt
1 teaspoon pepper
3 cups (12 ounces) Wisconsin Parmesan Cheese, gratedSauce:
6 tablespoons butter
3 tablespoons garlic, chopped
1 1/2 pounds wild mushrooms, chopped
1 1/2 cups Madeira
3 tablespoons fresh rosemary, chopped
4 1/2 cups heavy cream
3 1/2 cups (18 ounces) Wisconsin Blue Cheese
Makes 12 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
If the Gnocchi with BlueCheese, Wild Mushrooms
and Rosemary Madeira Cream recipe was useful and interesting, you can share it with your friends or leave a comment.