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| Gnocchi Au Gratin with Orleans Cream Sauce |
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| 1 lb |
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potatoes, peeled and diced |
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| 2 Tbs |
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butter |
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| 1 cup |
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flour |
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| 2 |
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egg yolks |
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salt |
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pepper |
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| 2 Tbs |
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olive oil |
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| 1 lb |
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Tasso, small dice |
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| 1 cup |
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green onions, chopped |
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| 1 cup |
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chopped tomatoes, peeled and seeded |
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| 2 Tbs |
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minced shallots |
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| 1 Tbs |
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minced garlic |
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| 4 cups |
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heavy cream |
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| 1 Tbs |
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Worcestershire sauce |
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| 2 Tbs |
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Crystal hot sauce |
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Bayou Blast |
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| 2/3 cup |
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grated Parmigiano-Reggiano cheese, plus 2 tablespoons |
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| 2 Tbs |
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chopped chives |
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| 1 |
Preheat the oven to 400 degrees. |
| 2 |
In a pot of salted water, bring the potatoes up to a boil. Reduce to a simmer and cook the potatoes until tender. Remove the potatoes from the heat and drain completely. Place the potatoes on the heat and dehydrate the potatoes for about 5 minutes, to insure the potatoes are completely dry. |
| 3 |
Puree the potatoes in a food mill or ricer. Stir in the butter, flour and egg yolks. Season with salt and pepper. Form the dough into a ball. Turn the dough onto a floured surface. Divide the dough into 2 or more parts and roll out into logs, 1-inch thick. Slice the rolls into 1-inch pieces. When working with gnocchi, keep your hands dusted with flour. Shape the gnocchi's either with a gnocchi dowl or a fork with slim tines. |
| 4 |
In a pot of salted, boiling water, test 2 gnocchi for cooking time. The gnocchi are done when they float to the surface and cook for about 10 seconds. |
| 5 |
Finish cooking the gnocchi in batches, about 2 dozen at a time. Remove from the water and drain completely. |
| 6 |
In a sauté pan, add the olive oil. When the oil is hot, render the Tasso for 2-3 minutes. Add the green onions, tomatoes, shallots and garlic. Sauté for 1 minute. Season with Bayou Blast. Add the cream, Worcestershire sauce, and Crystal hot sauce. Bring up to a boil and reduce to a simmer. Cook until the cream thickens and reduces by 1/3. |
| 7 |
In a large gratin dish, lay the gnocchi's on the bottom of the pan. Pour the sauce over the gnocchi's. Sprinkle the dish with the grated cheese. |
| 8 |
Bake for 5-8 minutes or until the top is golden brown. Spoon the gnocchi in a shallow dish. Garnish with chives and grated cheese. |
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| Servings: 6 |
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| Recipe Type |
| Main Dish, Meat, Pasta |
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| Recipe Source |
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