Yield: 4 servings
|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||freshly-ground white pepper; to taste|
|¾ cup||goat's cheese|
|½ cup||flour; plus|
|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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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