What do you get when you combine delicious Cache Valley® Swiss cheese, potatoes, cream, butter and a blend of herbs? The mouthwatering winning recipe from the second Cache Valley Signature Recipe Contest – Creamy Cheese-Filled Gnocchi in Brown Butter Sage Sauce. Created by JaNae Herd Worthen from Kaysville, Utah, JaNae’s dish was selected by this year’s culinary judges as the “best of the best” of all entries in the Cache Valley Signature Recipe Contest.
“We were impressed by the creative culinary genius in the broad range of recipes,” said Ted Sowle, Director of Marketing, Cache Valley. “Congratulations to JaNae on her win and for her outstanding efforts to continue to create delicious meals that her family loves.”
Cache Valley will publish JaNae’s winning recipe, as well as the 19 other appetizing dishes that comprise the top 20 recipe entries, in Cache Valley’s Signature Recipe Contest Cookbook.
While Cache Valley celebrates the recipes that help bring families together at the dinner table, it also recognizes there are a growing number of Utah families that may be struggling to make ends meet and put food on the table. To help support these families, Cache Valley has partnered with the Utah Food Bank in its efforts to fight hunger. For every Cache Valley Signature Recipe Contest Cookbook that is sold, Cache Valley will donate $1 to the Utah Food Bank, up to $5,000.
“Cache Valley Cheese has a long standing heritage in Utah, and it is vitally important to help our neighbors,” said Sowle. “Tying the recipe contest to the food needs of Utah is a natural connection. We are honored to help support a worthy organization that is meeting such a fundamental need in our community.”
The Cache Valley Signature Recipe Contest Cookbook will be available for purchase starting in mid-December 2010. To purchase the cookbook, log on to www.cachevalleydairy.com and select order now.
For more information about Cache Valley or the Signature Recipe Contest, please visit www.cachevalleydairy.com.
Creamy Cheese-Filled Gnocchi in a Brown Butter Sage Sauce
Ingredients:
3 large russet potatoes, oven baked
4 cups (9 Oz.) Cache Valley® Swiss Cheese, finely grated
¾ cup heavy cream
1 egg, lightly beaten
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
1 to 2 cups all-purpose flour
2 tablespoons finely chopped flat leaf parsley
8 tablespoons (1/2 cup) Cache® Valley Butter, melted
12 sage leaves
Instructions:
Bake potatoes in oven until fully cooked, maybe even slightly dried out. (Leftovers can be used, just warm potatoes before preparing gnocchi). Set aside until cool.
Mix 3 cups Cache Valley® Swiss Cheese and the cream in a small bowl. Set Aside.
Peel and rice potatoes into a large bowl. (A fine grater can be used if you don’t have a ricer). Mix in egg, salt, nutmeg, parsley and 1 cup flour.
Note: add just enough flour so the dough is pliable, but not sticky. Turn out onto a floured work surface.
Divide dough in half. Cover one batch with damp kitchen towel. Roll other batch into ¾ inch thick rope. Cut rope into ¾ inch long pieces. Roll each piece into a ball, then flatten into 2 inch circle with your thumb. Repeat same steps for second rope.
Top each dough circle with ½ teaspoon cheese and cream mixture. Surround cream and cheese mixture with dough, pinch close. Carefully roll into small, smooth ovals.
Boil large pot of salted water. Place 8-12 gnocci in water, making sure no pieces are touching. Cook for 4 to 5 minutes. Strain each piece with a slotted spoon. Place on paper towel.
In a skillet, melt 8 tablespoons (½ cup) Cache Valley® Butter over medium heat. Add sage leaves. Cook until butter starts to slightly brown, Remove from heat immediately.
Toss gnocchi in sage and brown butter sauce. Sprinkle remaining Cache Valley® Swiss Cheese on top. Garnish with parsley.
Source: Dairy Farmers Of America
