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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

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