Goat cheese gnocchi & warm spinach salad
4 servings
Ingredients
| Quantity | 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 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | large | baked potatoes |
| 1.00 | teaspoon | salt |
| 1 | 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 |
Directions
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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