Idaho® Potato Gnocchi Coeur D'Alene


  • Idaho® Potato Gnocchi
  • 4 Idaho Russet Potatoes, one pound each
  • 1¾ cup unbleached all-purpose flour
  • Salt to taste
  • Parmesan Cream
  • 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
  • Filling
  • 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
  1. Bake potatoes for 1 hour in convection oven, then cut the ends off.
  2. Cut in half and remove the insides, reserving pulp, leaving up to ¼-inch of potato attached to the skin.
  3. Crisp shells in a deep fryer until golden.
  4. Press the reserved potato pulp through a food mill.
  5. In a bowl, sprinkle potatoes with a good pinch of salt and flour, working in the flour with a wooden spoon.
  6. Knead the dough gently for 5 minutes on a lightly floured surface.Taste and adjust salt if needed.
  7. Divide dough into 6 equal pieces.
  8. Roll each piece into a rope ¾-inch in diameter and 8-10 inches long.
  9. Cut equally into ¾-inch long pieces, and roll each with the tines of a fork.
  10. 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.
  11. Remove them with a slotted spoon.
  12. Keep warm.
Parmesan Cream
  1. Place the Parmigiano-Reggiano rind in a small non-reactive pot with heavy cream.
  2. Slowly bring to almost a boil then simmer for 30-45 minutes over low heat.
  3. Strain; the more rind, the better the cream.
  4. In a sauté pan over medium heat, add 4 ounces of heavy cream and bring to a quick boil.
  5. Add a good pinch of Parmesan ribbons, salt, pepper and Worcestershire sauce.
  6. Add cooked gnocchi and 1 tablespoon of toasted pine nuts.
  7. Set aside.
To Plate
  1. While cooking the Parmesan Cream, heat 1 tablespoon of shallots in a pan with garlic and olive oil.
  2. Add artichokes, and two large handfuls of spinach.
  3. Season with salt and pepper and 1 ounce of white wine to quickly wilt spinach mixture.
  4. Place the crisped baked potato boats on a pan and fill with a quarter of an artichoke then some of the spinach mixture.
  5. Top with 8 of the gnocchi and some of the Parmesan Cream.
  6. Place under the broiler to gratin the top.
  7. Surround with additional spinach mixture and 2 pieces of artichoke.
  8. Drizzle with sauce and garnish with fresh tomato concassé.
  9. Place crispy prosciutto into the potato gnocchi as a garnish.
  10. Serve immediately
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Yield: 8 Servings

Rod Jessick
The Coeur d’Alene Resort
Coeur d’Alene, Idaho

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