Gnocchi with Blue Cheese, Wild Mushrooms and Rosemary Madeira Cream
Keywords
- Gnocchi with Blue Cheese
- Wild Mushrooms and Rosemary Madeira Cream
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Stove
- Pot
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Fork
- Colander
- Slotted spoon
- Measuring cup
- Baking sheet
- Grater
Ingredients
- 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, 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
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