Idaho Potato Gnocchi in Horseradish Cream and Bolognese

Idaho Potato Gnocchi in Horseradish Cream and Bolognese

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 horserad

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