MMMMM--------------------------GNOCCHI-------------------------------
4 Idaho Russet Potatoes (1 lb
-ea)
1 3/4 c Unbleached all-purpose flour
Salt; to taste
MMMMM-----------------------PARMESAN CREAM----------------------------
1 Block Parmigiano-Reggiano;
- grated into ribbons, rind
-reserved
2 c Heavy cream; more as needed
Kosher salt; to taste
White pepper; to taste
Worcestershire sauce; to
-taste
MMMMM--------------------------FILLING-------------------------------
1 lb Fresh baby spinach; up to
-1-1/2 lb
1/4 c Pine nuts; toasted
12 Artichokes quarters
1 tb Garlic; chopped
1 tb Shallots; chopped
4 tb Extra virgin olive oil
Salt and pepper; to taste
1 oz White wine
1 Vine-ripe red tomato;
-peeled; julienned, rough
-chopped, seasoned with:
1 tb Extra virgin olive oil; up
-to 2 tb, plus:
Salt and pepper
3 sl Prosciutto; crisped in 350
-to 400 F oven
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
1/4" 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 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 3/4" in diameter and 8 to 10" long. Cut
into 3/4" 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. Keep warm.
Parmesan Cream:
Place the cheese rind in a small nonreactive pot with heavy cream.
Slowly bring to almost a boil then simmer for 30 to 45 minutes over
low heat. Strain; the more rind, the better the cream.
In a saute pan over medium heat, bring 4 oz heavy cream to a quick
boil.
Add a good pinch of Parmesan ribbons, salt, pepper, and Worcestershire
sauce.
Add cooked gnocchi and 1 tb of toasted pine nuts. Set aside.
To Plate:
While cooking the Parmesan Cream, heat shallots in a pan with garlic
and olive oil. Add artichokes and 2 large handfuls of spinach. Season
with salt and pepper and 1 oz 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 concasse. Place
crispy prosciutto into the potato gnocchi as a garnish.
Serve immediately.
Recipe by Rod Jessick, Coeur d'Alene Resort
via Idaho Potato Commission
