Yield: 4 servings
Measure | Ingredient |
---|---|
1.00 cup | finely-chopped bulk andouille sausa; ge |
1.00 cup | julienned onions |
2.00 tablespoon | minced shallots |
1.00 tablespoon | minced garlic |
¼ cup | balsamic vinegar |
¾ cup | olive oil; plus |
2.00 teaspoon | olive oil |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
2.00 large | baked potatoes |
1.00 teaspoon | salt |
1 \N | freshly-ground white pepper; to taste |
1.00 large | egg |
¾ cup | goat's cheese |
½ cup | flour; plus |
3.00 tablespoon | flour |
2.00 cup | milk |
1.00 cup | water |
4.00 cup | cleaned; stemmed fresh spinach |
In a hot saute pan, render the andouille for 2 minutes. Add the onions. Saute for 3 to 4 minutes, or until caramelized. Add the shallots and garlic. Saute for 1 minute. Remove from heat and add the balsamic vinegar. Turn into a mixing bowl and whisk in the olive oil.
Season with salt and pepper. Scrape the potatoes from their skin into the bowl. With a hand potato masher, mash the potatoes until smooth.
Stir in 1 teaspoon salt, white pepper, egg, Goat's cheese, and ¼ cup plus 3 tablespoons of the flour. Sprinkle the remaining ¼ cup flour on a baking sheet lined with parchment paper. Turn the dough onto the floured surface and roll the dough out in a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of fork. In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain. Turn the gnocchi in a mixing bowl and toss with the remaining olive oil. Season with salt and pepper. In a large mixing bowl, toss the spinach, onions and vinaigrette together. Season with salt and pepper. Place the greens in the center of the plate. Arrange ¼ of the gnocchi around each salad. Garnish with black pepper. This recipe yields 4 servings.
Comments: The original recipe title as listed is Goat Cheese Gnocchi And Warm Spinach Salad With Caramelized Onion And Andouille Vinaigertte.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A12 broadcast 03-12-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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