For the Gnocchi:

Cold smoke cooked, riced potatoes for 45 minutes, using the apple wood chips (20% humidity)
In a Kitchen Aide mixer, with paddle, combine all ingredients on low speed, for 4 minutes.
Shape Gnocchi.
Cook Gnocchi in boiling water until tender.
Drain Gnocchi, allow to cool/air dry.
Refrigerate covered until service.

For the Brodo:

Combine ingredients, and simmer until flavors are combined. Skim as needed.
Strain, and reserve for service.

Did you know? Fiore Sardo P.D.O. has always been considered the cheese of Sardinian sheep farmers. The use of raw milk and local milk enzymes ensures the development of the natural milk microflora and thermolabile compounds such as vitamins and enzymes. The use of rennet enzymes (lamb or kid rennet, often handcrafted by the shepherd) gives to the cheese

Recipe by: Dan Kish