Goat cheese gnocchi and warm spinach salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Finely-chopped bulk Andouille sausage |
| 1 | cup | Julienned onions |
| 2 | tablespoons | Minced shallots |
| 1 | tablespoon | Minced garlic |
| ¼ | cup | Balsamic vinegar |
| ¾ | cup | Olive oil; plus |
| 2 | teaspoons | Olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | larges | Baked potatoes |
| 1 | teaspoon | Salt |
| Freshly-ground white pepper; to taste | ||
| 1 | large | Egg |
| ¾ | cup | Goat's cheese |
| ½ | cup | Flour; plus |
| 3 | tablespoons | Flour |
| 2 | cups | Milk |
| 1 | cup | Water |
| 4 | cups | 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
Posted to MC-Recipe Digest by "Christopher E. Eaves" <cea260@...> on Apr 01, 1998