Instructions: To make gnocchi: Poke potatoes with a fork and roast 1 hour at 400 degrees until very tender. Slice potatoes in half lengthwise and squeeze to release steam. Put only the tender white of the potato through a ricer or food mill while potatoes are still very hot. Immediately add egg yolks, nutmeg, salt and mascarpone. Combine quickly. While mixture is still hot, sift half of flour in and knead until smooth. The dough should feel like a dry babys bottom. If dough is moist, add more flour.

Cut dough into quarters and roll into long snakes on a floured surface. Line up rolls of dough and evenly cut them into 1/2 inch increments. Pinch each piece gently with forefinger and thumb to make a nice pocket for sauce to stick to.

Place on a floured cookie sheet. When finished pinching all gnocchi, freeze immediately.

To make sauce: Combine shallots, wine, vinegar, herbs and peppercorns in a saucepan. Reduce over medium heat until almost dry. Add cream and reduce heat to low. Slowly stir in chilled butter, 2 ounces at a time. When all butter is incorporated, strain sauce through a fine mesh strainer and keep covered in a warm place.

Bring 1 gallon of salted water to a boil. Add frozen gnocchi to rapidly boiling water. Meantime, in a room temperature bowl or saute pan, add beurre blanc, smoked sturgeon, radish and chives.

When gnocchi float to surface of the water, remove them with a slotted spoon, and add to sauce; toss gently. Portion gnocchi into warm bowls and garnish with chive tips.

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