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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.