Goat cheese gnocchi & warm spinach salad

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 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

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.

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

Similar recipes