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

Name: 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; 3/4 cup vegetable oil; 1 cup red wine

www.idahopotato.com

Gnocchi Preparation: Simmer the potatoes in salted water until they are fork tender. Strain them and pass the potatoes through a food mill, then lay them out on a tray and let them cool at room...

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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
3/4 cup vegetable oil
1 cup red wine

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

Ingredients

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