Gnocchi with Blue Cheese, Wild Mushrooms and Rosemary Madeira Cream

Gnocchi with Blue Cheese, Wild Mushrooms and Rosemary Madeira Cream

servings
12

Ingredients

















Cooking Instructions

For gnocchi:


1

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:


1

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 two minutes. Add 3/4 of the blue cheese. Add cooked gnocchi to sauce. Serve and garnish with remaining blue cheese and sprig of rosemary.


Ingredients

















Cooking Instructions

For gnocchi:


1

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:


1

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 two minutes. Add 3/4 of the blue cheese. Add cooked gnocchi to sauce. Serve and garnish with remaining blue cheese and sprig of rosemary.


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