Gnocchi Au Gratin With Orleans Cream Sauce


Course : Sauces
Serves: 6
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Ingredients:


1 pound boiling potatoes -- peeled, diced

2 tablespoons butter

1 cup flour

2 large egg yolks

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

2 tablespoons olive oil

1 pound tasso -- small diced

1 cup green onions -- chopped

1 cup tomatoes peeled -- seeded, chopped

2 tablespoons minced shallots

1 tablespoon minced garlic

4 cups heavy cream

1 tablespoon worcestershire sauce

2 tablespoons crystal hot sauce

1 tablespoons emerils essence -- see * note

2/3 cup grated parmigiano-reggiano cheese -- plus

2 tablespoons grated parmigiano-reggiano cheese

2 tablespoons chopped chives
 

Preparation / Directions:


* Note: See the “Emeril's Essence Information” recipe which is included in this collection. 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 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 Emeril's 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 grat

 

Nutritional Information:

788 Calories (kcal); 69g Total Fat; (77% calories from fat); 8g Protein; 37g Carbohydrate; 299mg Cholesterol; 134mg Sodium


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