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

Name: Idaho® Potato Gnocchi Coeur D'Alene | Idaho Potato Commission
Ingredients: Idaho&reg; Potato Gnocchi; 4 Idaho Russet Potatoes, one pound each; 1&frac34; cup unbleached all-purpose flour; Salt to taste; Parmesan Cream; 1 block Parmigiano-Reggiano, grate into ribbons, reserve rind; 2-4 cups heavy cream; Filling; 1-1&frac12; lbs fresh baby spinach; &frac14; cup pine nuts, toasted; 12 artichokes quarters; 2 tablespoons chopped garlic and shallots; 4 tablespoons extra virgin olive oil; 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&deg;F oven, set aside

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....

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Ingredients

Idaho&reg; Potato Gnocchi
4 Idaho Russet Potatoes, one pound each
1&frac34; cup unbleached all-purpose flour
Salt to taste
Parmesan Cream
1 block Parmigiano-Reggiano, grate into ribbons, reserve rind
2-4 cups heavy cream
Filling
1-1&frac12; lbs fresh baby spinach
&frac14; cup pine nuts, toasted
12 artichokes quarters
2 tablespoons chopped garlic and shallots
4 tablespoons extra virgin olive oil
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&deg;F oven, set aside