Gnocchi Au Gratin With Orleans Cream Sauce

Grrrrrgh!
Course : Potatoes
From: HungryMonster.com
Serves: 6
 

Ingredients:

1 Pound boiling potatoes -- peeled and diced
2 Tablespoons butter
1 cup flour
2 large egg yolks
1 teaspoon salt and pepper
2 Tablespoons olive oil
1 Pound Tasso -- small dice
1 cup green onions -- chopped
1 cup chopped tomatoes -- peeled and seeded
2 Tablespoons minced shallots
1 Tablespoon minced garlic
4 Cups heavy cream
1 Tablespoon Worcestershire sauce
2 Tablespoons Crystal hot sauce
---Essence
2/3 Cup grated Parmigiano-Reggiano cheese -- plus 2
2 Tablespoons chopped chives
 

Preparation:

Preheat the oven to 400 degrees. 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 dowl 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 sauté 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 c

 

Nutritional Information:

794 Calories (kcal); 69g Total Fat; (76% calories from fat); 9g Protein; 38g Carbohydrate; 299mg Cholesterol; 136mg Sodium