Ingredients:
2lbs Idaho or Russet potatoes
2 large eggs
9 oz flour
½ cup diced country ham
½ cup roasted granny smith apple
1Tbs minced shallot
1 cup reduced apple cider (1 gallon reduced to one cup)
1 cup cooked chicken
1Tbs minced sage
½ cup roasted cremini mushroom
1 Tbs unsalted butter
Instructions:
For the potato gnocchi:
Rinse the potatoes in cold water and coat with kosher salt.
Roast on a baking sheet at 400 degrees for about 1 hour or until finished cooking.
Split the potato lengthwise and scoop out the flesh. Process the potato through the finest die on the food mill.
Form processed potatoes into a mound, leaving a hole in the center.
Crack the eggs into the center of the mound of potatoes and cover with flour.
Using a pastry scraper, quickly incorporate all ingredients into a dough. Roll the dough into long tubes and cut into 1 inch pieces.
Drop the gnocchi into simmering water until they float and then remove them to an ice water bath.
Once chilled remove from ice water and store in the refrigerator or freezer.
To complete the dish:
Heat a 10 inch sauté pan and coat with oil. Once smoking, add the gnocchi and sauté briefly. Add the ham, apples, shallot, mushrooms, sage, chicken and reduced apple cider. Simmer, add the butter, and adjust seasoning with salt to taste.
