Gnocchi with Blue Cheese, Wild Mushrooms and Rosemary Madeira Cream

Gnocchi with Blue Cheese, Wild Mushrooms and Rosemary Madeira Cream

prep time

minutes
cook time

minute
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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