Gnocchi with Blue Cheese, Wild Mushrooms
and Rosemary Madeira Cream
This exceptional recipe for homemade potato gnocchi served with a rich cream sauce made with wild mushrooms, fresh rosemary, Madeira and blue cheese was created by Chef Louis Moskow.
6 large baking potatoes, peeled
6 large eggs
6 cups all-purpose flour
1/2 teaspoon nutmeg, ground
1 tablespoon salt
1 teaspoon ground black pepper
3 cups (12 ounces) Wisconsin Parmesan Cheese, grated
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 until potatoes can be pierced with a wooden skewer. Drain; cool, and press 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 flour to prevent sticking. Cut into 1-inch pieces. Crease with a fork to leave an impression across the center of each piece to hold sauce.
- Bring pot of water to a boil and add the gnocchi; boil until gnocchi float to top, about 2 minutes. Remove and drain well. Keep warm.
- For Sauce: Over medium heat, melt butter in large sauté pan and add garlic and mushrooms. Cook 5 to 8 minutes until soft.
- Add Madeira and cook about 2 minutes.
- Add rosemary and cream and simmer for another 2 minutes.
- Add 3/4 of the Wisconsin Blue Cheese. Add cooked gnocchi to sauce.
- Serve and garnish with remaining blue cheese and sprig of rosemary.
Makes 12 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.