Gnocchi au gratin with orleans cream sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | boiling potatoes; peeled, diced |
| 2.00 | tablespoon | butter |
| 1.00 | cup | flour |
| 2.00 | egg yolks | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | tablespoon | olive oil |
| 1.00 | pounds | tasso; small diced |
| 1.00 | cup | green onions; chopped |
| 1.00 | cup | peeled; seeded, chopped tomatoes |
| 2.00 | tablespoon | minced shallots |
| 1.00 | tablespoon | minced garlic |
| 4.00 | cup | heavy cream |
| 1.00 | tablespoon | worcestershire sauce |
| 2.00 | tablespoon | crystal hot sauce |
| 1 | emerils essence; see * note | |
| ⅔ | cup | grated parmigiano-reggiano cheese; plus |
| 2.00 | tablespoon | grated parmigiano-reggiano cheese |
| 2.00 | tablespoon | chopped chives |
Directions
* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.
Preheat the oven to 400 degrees. In a pot of salted water, bring the potatoes up to a boil. Reduce to a simmer and cook the potatoes until tender. Remove the potatoes from the heat and drain completely. Place the potatoes on the heat and dehydrate the potatoes for about 5 minutes, to insure the potatoes are completely dry. Puree the potatoes in a food mill or ricer. Stir in the butter, flour and egg yolks. Season with salt and pepper. Form the dough into a ball. Turn the dough onto a floured surface. Divide the dough into 2 or more parts and roll out into logs, 1-inch thick. Slice the rolls into 1-inch pieces. When working with gnocchi, keep your hands dusted with flour. Shape the gnocchi's either with a gnocchi dowl or a fork with slim tines. In a pot of salted, boiling water, test 2 gnocchi for cooking time. The gnocchi are done when they float to the surface and cook for about 10 seconds. Finish cooking the gnocchi in batches, about 2 dozen at a time. Remove from the water and drain completely.
In a saute pan, add the olive oil. When the oil is hot, render the Tasso for 2 to 3 minutes. Add the green onions, tomatoes, shallots and garlic. Saute for 1 minute. Season with Emeril’s Essence. Add the cream, Worcestershire sauce, and Crystal hot sauce. Bring up to a boil and reduce to a simmer. Cook until the cream thickens and reduces by ⅓. In a large gratin dish, lay the gnocchi's on the bottom of the pan. Pour the sauce over the gnocchi's. Sprinkle the dish with the grated cheese. Bake for 5 to 8 minutes or until the top is golden-brown. Spoon the gnocchi in a shallow dish. Garnish with chives and grated cheese. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2397 broadcast 03-22-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-22-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000