GNOCCHI WITH WISCONSIN BLUE CHEESE,
WILD MUSHROOMS AND ROSEMARY MADEIRA CREAM

FOR THE GNOCCHI:
6 large baking potatoes, peeled
6 eggs
6 cups all-purpose flour
1/2 teaspoon ground nutmeg
1 tablespoon salt
1 teaspoon pepper
3 cups grated Wisconsin Parmesan Cheese (12 ounces)
FOR THE SAUCE:
6 tablespoons butter
3 tablespoons chopped garlic
1 1/2 pounds cultivated wild mushrooms, chopped
1 1/2 cups Madeira
3 tablespoons chopped rosemary
4 1/2 cups heavy (whipping) cream
3 1/2 cups (18 ounces) Wisconsin Blue Cheese

TO MAKE THE 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.

TO MAKE THE 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 two 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.

Servings: 12
From: Chef Louis Moskow, 315, Santa Fe, New Mexico
Source: Wisconsin Milk Marketing Board, Inc.