From Chef Anthony Susi, Sage, Boston. Yield: 6 servings. Gnocchi: 4 large Idaho Potatoes, peeled and quartered 8 cups all-purpose flour (additional flour for dusting) 3 large eggs 2 Tbsp. kosher salt Horseradish Cream: 1 pint heavy cream 2 Tbsp. unsalted butter ¼ cup horseradish, freshly grated to tase, kosher salt as desired, grated Parmesan Classic Bolognese: ½ lb. ground beef ½ lb. ground pork shoulder ½ lb. ground veal 1 large carrot, diced 1 onion, diced 2 celery ...

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