Rose’s Potato Gnocchi with Chestnut Foam

• 3 pounds potatoes cooked, peeled
• 2 cups flour
• 1 cup Romano cheese grated
• 1 1/2 whole egg
• salt and pepper to taste

Combine all ingredients. Roll out and cut into pillow shapes.

Chestnut Foam

• 2 cups white mierpoix chopped (celery, garlic onion, shallot)
• 1 cup chestnuts peeled
• 3 cups chicken stock
• 1 cup heavy cream
• salt and pepper to taste

Sweat the meirpoix in olive oil. When soft, add the chestnuts and cook for another five minutes. Add the chicken stock and reduce by 1/3. Add the heavy cream and reduce by 1/3. Put in blender and purée until smooth. Strain and season with salt and pepper.

For dish: Sauté the gnocchi with mixed wild mushrooms and roasted squash pieces. Add a touch of cram, Romano cheese, and seasoning. Foam the chestnut sauce by using a hand blender. Spoon the foam around the gnocchi and a little on top.

Jeff Rose
Tribute Restaurant
31425 W. Twelve Mile Rd.
Farmington Hills, MI 48334–4401