Ingredients Jump to Instructions ↓

  1. Gnocchi:

  2. 6 large baking potatoes, peeled

  3. 6 large eggs

  4. 6 cups all-purpose flour

  5. 1/2 teaspoon nutmeg, ground

  6. 1 tablespoon salt

  7. 1 teaspoon pepper

  8. 3 cups (12 ounces) Wisconsin Parmesan Cheese, grated Sauce:

  9. 6 tablespoons butter

  10. 3 tablespoons garlic, chopped

  11. 1 1/2 pounds wild mushrooms, chopped

  12. 1 1/2 cups Madeira

  13. 3 tablespoons fresh rosemary, chopped

  14. 4 1/2 cups heavy cream

  15. 3 1/2 cups (18 ounces) Wisconsin Blue Cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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

  5. Add Madeira and cook about 2 minutes.

  6. Add rosemary and cream and simmer for another 2 minutes.

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

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


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