Idaho® Potato Gnocchi Coeur D'Alene | Idaho Potato Commission

Name: Idaho® Potato Gnocchi Coeur D'Alene | Idaho Potato Commission
Ingredients: Idaho® Potato Gnocchi; 4 Idaho Russet Potatoes, one pound each; 1¾ cup unbleached all-purpose flour; Salt to taste; Parmesan Cream; 1 block Parmigiano-Reggiano, grate into ribbons, reserve rind; 2-4 cups heavy cream; To taste kosher salt; To taste white pepper; To taste Worcestershire sauce; Filling; 1-1½ lbs fresh baby spinach; ¼ cup pine nuts, toasted; 12 artichokes quarters; 2 tablespoons chopped garlic and shallots; 4 tablespoons extra virgin olive oil; To taste salt and pepper; 2 oz white wine; 1 vine-ripe red tomato, peel, julienne, rough chop and season with 1-2 tablespoons extra virgin olive oil, salt and pepper; 3 slices prosciutto, bake until crisp in 350-400°F oven, set aside

www.idahopotato.com

Idaho® Potato Gnocchi Bake potatoes for 1 hour in convection oven, then cut the ends off. Cut in half and remove the insides, reserving pulp, leaving up to ¼-inch of potato attached to the skin....

View full recipe on www.idahopotato.com

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Ingredients

Idaho® Potato Gnocchi
4 Idaho Russet Potatoes, one pound each
1¾ cup unbleached all-purpose flour
Salt to taste
Parmesan Cream
1 block Parmigiano-Reggiano, grate into ribbons, reserve rind
2-4 cups heavy cream
To taste kosher salt
To taste white pepper
To taste Worcestershire sauce
Filling
1-1½ lbs fresh baby spinach
¼ cup pine nuts, toasted
12 artichokes quarters
2 tablespoons chopped garlic and shallots
4 tablespoons extra virgin olive oil
To taste salt and pepper
2 oz white wine
1 vine-ripe red tomato, peel, julienne, rough chop and season with 1-2 tablespoons extra virgin olive oil, salt and pepper
3 slices prosciutto, bake until crisp in 350-400°F oven, set aside