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Ricotta & Chive Gnocchi
Ricotta & Chive Gnocchi

Ricotta & Chive Gnocchi

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Sold by the Pound, Serves 4-6, sold frozen
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We are excited to offer our favorite spring take on Gnocchi - Roasted Beet

Organic russet potatoes are folded with farm grown chives, NEK grains sifted wheat flour, Maplebrook Ricotta Cheese and our rich eggs for lovely, tangy, fluffy pillows

These little dumplings are designed to be boiled and drained then seared in butter for a crispy outside and fluffy delicate inside!
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Try them with our Seasonal alla Vodka!

Ingredients:  Russet Potatoes, Wheat Flour, Ricotta Cheese, Chives, EVOO, Farm Eggs, Salt 

Try some of our favorite pairings!

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Gnocchi with Roasted Mushrooms in a Creamy Blue Cheese Sauce

This sauce is so good you could easily omit the gnocchi and just slather it on bread as an appetizer. We enjoy it both ways! The crispy and nutty sunchoke gnocchi are our favorite way to enjoy this rich and crave worthy sauce. We also sometimes add spinach to this dish when we want a little more veggies. 

Ready to serve in: 35 minutes
Active time: 30 minutes
Serves: 4 Adults

Ingredients

  • 1 pound of Sunchoke Gnocchi
  • 2 tbsp Butter
  • 1 cup of Cream
  • 1/2 cup of Sour Cream
  • 8 oz of Mushrooms (button, porcini, oysters or morels)
  • 8 oz Blue Cheese (Mt. Mansfield Creamery Patrolman Blue or Jasper Hill Bayley Hazen perfered)
  • 1/2 Yellow Onion, Diced
  • 1 clove Garlic
  • 1/2 cup White Wine
  • 1/2 bunch Parsley, chopped
  • Salt
  • Black Pepper

Method