Fromage Blanc and Potato Gnocchi

RH Staff

DAIRY MANAGEMENT

From: Executive chef Kerry Heffernan,
Eleven Madison Park Restaurant, New York City.

Yield: 8 appetizer portions.

2 Idaho potatoes
1/2 cup Fromage Blanc
1/2 cup grated Parmesan cheese
3/4 cup all-purpose flour
1 large egg
to taste, salt and ground black pepper

Bake potatoes at 350°F for 45-55 minutes, until baked. Cool and finely rice. In a small mixer, mix potatoes, cheeses and half the flour. Dust a marble or stainless steel surface with a fine sprinkling of flour and knead egg and remaining flour into potato mixture until just smooth. Roll dough into long cylinders about 1/2" in diameter, cut and shape into gnocchi. Bring a large pot of water to a boil. Season well with salt. Place gnocchi into simmering water and cook just until they float. Serve immediately or cool in ice bath and reserve for later reheating. If desired, serve with yellow tomato coulis and roasted chanterelle mushrooms.