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Thursday, 17 May 2012

Gnocchi with Herb Cream Cheese Flavor Bursts


Recipe by:  Miriam Borys

Gnocchi
2        potatoes[i]  - steamed
½ - ¾  cup     flour + extra flour for rolling gnocchi
3 tbsp. herbed cream cheese flavor bursts
1 tsp.  salt

  1. Cook potatoes.
  2. Rice potatoes into a mixing bowl.
  3. Mix in salt, Herb Cream Cheese Flavor Bursts and egg.
  4. Mix well.
  5. Roll out in a sausage shape on a floured board.
  6. Cut into 1 inch length. Coat in flour
  7. Drop into a pot of boiling water.
  8. Garnish with chopped chives & parsley
  9. Serve with herb cream sauce & grape tomatoes.

Cream cheese sauce
1/3 cup                   PHILADELPHIA Cream Cheese – original
1/3 cup                   milk
3                            Herb Cream Cheese Flavor Bursts
½ cup                      grape tomatoes sliced in half (hold till last)
  1. Put these ingredients in a shallow sauce pan and melt.
  2. Just before adding gnocchi, stir in ½ cup grape tomatoes.
  3. When gnocchi is cooked, ladle immediately into herbed cream cheese sauce.
  4. Stir until well coated.
  5. Plate and garnish with fresh parsley & chives cut with kitchen shears.

Herb Cream Cheese Flavor Bursts
1 brick         PHILADELPHIA Cream Cheese – original
¼ tub            PHILADELPHIA Cream Cheese – Herb & Garlic
1 ½               juice of 1 ½ - 2 lemons
½ c               fresh cilantro – loosely packed
½  cup           parsley fresh – loosely packed
1 tbsp.                    onion – cooking
1                   green onion
¼  cup           fresh chives
¼ cup            red pepper
3                  hot sauce – drops
½ c               grape or cherry tomatoes
                    Salt & pepper to taste
  1. Put all ingredients above into the food processor.
  2. Blend until mixed well.
  3. Stop processor and scrape walls. Blend again.
  4. Portion scoop the herb cream cheese into balls and individually quick freeze (IQF).
  5. Once frozen, remove from freezer, bag and store in freezer for easy access.




[i] use a “bakers” potato such as a Russet or an Idaho potato because they contain higher starch levels than moister levels. This will help keep the potato together when boiling for the recipe.

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