Idaho® Potato Gnocchi in Horseradish Cream and Bolognese | Idaho Potato Commission

Ingredients

• 4 large Idaho® potatoes, peeled and quartered
• 8 cups all-purpose flour (additional flour for dusting)
• 3 large eggs
• 2 tablespoons kosher salt
• 1 pint heavy cream
• 2 tablespoons unsalted butter
• 1/2 cup horseradish, freshly grated
• Kosher salt, to taste
• 1/2 pound ground beef
• 1/2 pound ground pork shoulder
• 1/2 pound ground veal
• 1 large carrot, diced
• 1 onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 small can plum tomatoes
• 2 cups veal or beef stock
• 1/3 cup fresh parsley, coarsely chopped
• 1/3 cup fresh basil, julienned
• Kosher salt & pepper, to taste
• 3/4 cup vegetable oil
• 1 cup red wine