Idaho® Potato Gnocchi Coeur D'Alene
The Coeur d’Alene Resort
Coeur d’Alene, Idaho
Idaho® Potato Gnocchi
4 Idaho Russet Potatoes, one pound each
1¾ cup unbleached all-purpose flour
Salt to taste
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
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
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.
Crisp shells in a deep fryer until golden.
Press the reserved potato pulp through a food mill.
In a bowl, sprinkle potatoes with a good pinch of salt and flour, working in the flour with a wooden spoon.
Knead the dough gently for 5 minutes on a lightly floured surface.Taste and adjust salt if needed.
Divide dough into 6 equal pieces.
Roll each piece into a rope ¾-inch in diameter and 8-10 inches long.
Cut equally into ¾-inch long pieces, and roll each with the tines of a fork.
Bring a pot of salted water to a rolling boil and cook the gnocchi in batches until they rise to the top of the water.
Remove them with a slotted spoon.
Place the Parmigiano-Reggiano rind in a small non-reactive pot with heavy cream.
Slowly bring to almost a boil then simmer for 30-45 minutes over low heat.
Strain; the more rind, the better the cream.
In a sauté pan over medium heat, add 4 ounces of heavy cream and bring to a quick boil.
Add a good pinch of Parmesan ribbons, salt, pepper and Worcestershire sauce.
Add cooked gnocchi and 1 tablespoon of toasted pine nuts.
While cooking the Parmesan Cream, heat 1 tablespoon of shallots in a pan with garlic and olive oil.
Add artichokes, and two large handfuls of spinach.
Season with salt and pepper and 1 ounce of white wine to quickly wilt spinach mixture.
Place the crisped baked potato boats on a pan and fill with a quarter of an artichoke then some of the spinach mixture.
Top with 8 of the gnocchi and some of the Parmesan Cream.
Place under the broiler to gratin the top.
Surround with additional spinach mixture and 2 pieces of artichoke.
Drizzle with sauce and garnish with fresh tomato concassé.
Place crispy prosciutto into the potato gnocchi as a garnish.