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    Gnocchi au Gratin w/ Cream Sauce


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    1 pound boiling potatoes, peeled and diced
    2 tablespoons butter
    1 cup flour
    2 egg yolks
    2 tablespoons olive oil
    1 pound tasso chilis, small dice
    1 cup green onions, chopped
    1 cup chopped tomato, peel and seeded
    2 tablespoons minced shallots
    1 tablespoon minced garlic
    4 cups heavy cream
    1 tablespoon Worcestershire sauce
    2 tablespoons hot sauce
    2/3 cup Parmesan cheese
    2 tablespoons chopped chives

    Recipe



    Preheat the oven to 400ºF. 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. 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 dowel or a fork with slim tines. 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. Finish cooking the gnocchi in batches, about 2 dozen at a time. Remove from the water and drain completely. In a saute pan, add the olive oil. When the oil is hot, render the Tasso for 2 to 3 minutes. Add the green onions, tomatoes, shallots and garlic. Saute for 1 minute. Season with Essence.

    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. 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. Bake for 5 to 8 minutes or until the top is golden brown. Spoon the gnocchi in a shallow dish. Garnish with chives and grated cheese. Yield: 6 servings
 

 

 

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