MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Idaho Potato Gnocchi Coeur D'alene
 Categories: Pasta
      Yield: 8 Servings
 
MMMMM--------------------------GNOCCHI-------------------------------
      4    Idaho Russet Potatoes (1 lb
           -ea)
  1 3/4 c  Unbleached all-purpose flour
           Salt; to taste

MMMMM-----------------------PARMESAN CREAM----------------------------
      1    Block Parmigiano-Reggiano;
           - grated into ribbons, rind
           -reserved
      2 c  Heavy cream; more as needed
           Kosher salt; to taste
           White pepper; to taste
           Worcestershire sauce; to
           -taste

MMMMM--------------------------FILLING-------------------------------
      1 lb Fresh baby spinach; up to
           -1-1/2 lb
    1/4 c  Pine nuts; toasted
     12    Artichokes quarters
      1 tb Garlic; chopped
      1 tb Shallots; chopped
      4 tb Extra virgin olive oil
           Salt and pepper; to taste
      1 oz White wine
      1    Vine-ripe red tomato;
           -peeled; julienned, rough
           -chopped, seasoned with:
      1 tb Extra virgin olive oil; up
           -to 2 tb, plus:
           Salt and pepper
      3 sl Prosciutto; crisped in 350
           -to 400°F oven
 
  Bake potatoes for 1 hour in convection oven, then cut the ends off.
  Cut in half and remove the insides, reserving pulp, leaving up to
  1/4" potato attached to the skin.
  
  Crisp shells in a deep fryer until golden.
  
  Press the reserved potato pulp through a food mill. In a bowl,
  sprinkle potatoes with a good pinch of salt and flour, working in the
  flour with a spoon.
  
  Knead the dough gently for 5 minutes on a lightly floured surface.
  Taste and adjust salt if needed. Divide dough into 6 equal pieces.
  Roll each piece into a rope 3/4" in diameter and 8 to 10" long. Cut
  into 3/4" long pieces, and roll each with the tines of a fork.
  
  Bring a pot of salted water to a rolling boil and cook the gnocchi in
  batches until they rise to the top of the water. Remove them with a
  slotted spoon. Keep warm.
  
  Parmesan Cream:
  
  Place the cheese rind in a small nonreactive pot with heavy cream.
  Slowly bring to almost a boil then simmer for 30 to 45 minutes over
  low heat. Strain; the more rind, the better the cream.
  
  In a saute pan over medium heat, bring 4 oz heavy cream to a quick
  boil.
  
  Add a good pinch of Parmesan ribbons, salt, pepper, and Worcestershire
  sauce.
  
  Add cooked gnocchi and 1 tb of toasted pine nuts. Set aside.
  
  To Plate:
  
  While cooking the Parmesan Cream, heat shallots in a pan with garlic
  and olive oil. Add artichokes and 2 large handfuls of spinach. Season
  with salt and pepper and 1 oz white wine to quickly wilt spinach
  mixture.
  
  Place the crisped baked potato boats on a pan and fill with a quarter
  of an artichoke then some of the spinach mixture. Top with 8 of the
  gnocchi and some of the Parmesan Cream. Place under the broiler to
  gratin the top.
  
  Surround with additional spinach mixture and 2 pieces of artichoke.
  Drizzle with sauce and garnish with fresh tomato concasse. Place
  crispy prosciutto into the potato gnocchi as a garnish.
  
  Serve immediately.
  
  Recipe by Rod Jessick, Coeur d'Alene Resort
  via Idaho Potato Commission
 
MMMMM