From: Executive chef Rod Jessick, The Coeur d'Alene Resort, Idaho. Yield: 8 servings. IDAHO® POTATO GNOCCHI: 4 Idaho Russet Potatoes, 1 lb. each 1¾ cups unbleached all-purpose flour to taste, salt PARMESAN CREAM: 1 block Parmigiano-Reggiano, grated into ribbons, rind reserved 2-4 cups heavy cream to taste, kosher salt to taste, white pepper to taste, Worcestershire sauce FILLING: 1-1½ lb. fresh baby spinach ¼ cup pine nuts, toasted 12 artichoke quarters 2 Tbsp. chopped garlic ...

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