Gnocchi with Blue Cheese, Wild Mushrooms and Rosemary Madeira Cream

For Gnocchi: Put potatoes into saucepan, cover with water, heat to boiling, cook 15 to 18 minutes until potatoes can be pierced with a wooden skewer. Drain; cool, and press through a ricer into a bowl. Add eggs, flour, nutmeg, salt, pepper and cheese and mix well.

Roll dough into 1/2-inch logs using flour to prevent sticking. Cut into 1-inch pieces. Crease with a fork to leave an impression across the center of each piece to hold sauce.

Bring pot of water to a boil and add the gnocchi; boil until gnocchi float to top, about 2 minutes. Remove and drain well. Keep warm.

For Sauce: Over medium heat, melt butter in large sauté pan and add garlic and mushrooms. Cook 5 to 8 minutes until soft.

Add Madeira and cook about 2 minutes.

Add rosemary and cream and simmer for another 2 minutes.

Add 3/4 of the Wisconsin Blue Cheese. Add cooked gnocchi to sauce.

Serve and garnish with remaining blue cheese and sprig of rosemary.