Recipe from Gabrielle's

SAGE GNOCCHI

In Gabrielle's we make several types of gnocchi for all kinds of dishes. Sometimes we serve it as an accompaniment to a dish or as a dish itself. This is a basic gnocchi recipe and can be made ahead of time as indicated. You may substitute any herb of your choice.

Ingredients:

2 Idaho potatoes

1.5 egg yolks

1/2 cup all purpose flour

2 tablespoons minced fresh sage

Directions - Bake potatoes in their skin until fork tender. Remove skins and pass the hot potatoes through a food mill onto a cutting board. Cut egg yolks into hot potatoes using a pastry scraper until incorporated. When potatoes cool to room temperature fold in 1/4 cup of flour and sage taking care not to overwork the dough. Combine the flour and potatoes with as little movement as possible. This will yield a lighter gnocchi. (Overworked dough tends to produce a tougher gnocchi.) Before forming the gnocchi, place a large salted pot of water on the stove to boil. Return to the work area and dust the cutting board with some of the remaining flour. Start off with a golf ball size piece of dough and roll it back and forth on the cutting board to create an 8-9 inch long log. Using your pastry scraper cut out 1/2 inch long gnocchi. Using excess flour as necessary to avoid sticking, repeat until all of the dough is used. Next, turn the boiling pot of water down to a simmer and add all of the gnocchi. Once all of the gnocchi float they are done. Remove from the water and plunge into a bowl of ice water. This immediately stops the gnocchi from cooking. When they are completely cooled remove from the water and toss in olive oil to coat. This prevents sticking. You may now freeze the gnocchi in a single layer in the freezer. Once completely frozen you may bag them or consolidate them into another container. You may do all of this ahead of time as gnocchi freezes well. When you are ready to eat, simply heat a non-stick pan with olive oil over medium heat. Do not over heat. Slowly add frozen gnocchi to the pan. Occasionally stir to brown on all sides. They are ready when golden brown in color. Enjoy with butter and parmesan as a side dish or add other ingredients of your choice to the pan to create an entree.

Tea recipe from Pastry Chef

FINGER SANDWICH RECIPE

Afternoon tea is served daily in the mansion from 3:30pm to 4:30pm. Tea is complimentary with your stay. ($14.95 per person for guests not staying with us - Reservations suggested).

Ingredients:

1 lb. flaked Sunburst Farm smoked trout

1/4 cup creme fraiche or sour cream

1 tsp. paprika                                             

salt and pepper to taste

1/2 cup yellow celery leaves

15 slices of  thinly sliced bread

Directions - In a mixing bowl combine flaked trout, creme fraiche, paprika, salt and pepper. Pick the crisp inner yellow leaves of 1 bunch of celery and reserve. Cut the crust off the bread and cut in half to form mini rectangular bread slices making certain to cut an even number of pieces for the tops and bottoms. Assemble sandwiches by spreading the smoked trout mixture on half of the bread slices, sprinkling with a few celery leaves and topping with the other half of the bread.

Yield: 15-20 finger sandwiches