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Gnocchi with Blue Cheese, Wild Mushrooms and Rosemary Madeira Cream recipe

Gnocchi with Blue Cheese, Wild Mushrooms and Rosemary Madeira Cream.

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

Gnocchi:
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

  • For Gnocchi: Put potatoes into saucepan,cover with water, heat to boiling, cook 15 to 18 minutes untilpotatoes can be pierced with a wooden skewer. Drain; cool, andpress through a ricer into a bowl. Add eggs, flour, nutmeg, salt,pepper and cheese and mix well.
  • Roll dough into 1/2-inch logs using flourto prevent sticking. Cut into 1-inch pieces. Crease with a forkto leave an impression across the center of each piece to holdsauce.
  • Bring pot of water to a boil and add thegnocchi; boil until gnocchi float to top, about 2 minutes. Removeand drain well. Keep warm.
  • For Sauce: Over medium heat, melt butterin large saut pan and add garlic and mushrooms. Cook5 to 8 minutes until soft.
  • Add Madeira and cook about 2 minutes.
  • Add rosemary and cream and simmer foranother 2 minutes.
  • Add 3/4 of the Wisconsin Blue Cheese.Add cooked gnocchi to sauce.
  • Serve and garnish with remaining bluecheese and sprig of rosemary.

    Makes 12 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.


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