Creole Cream Cheese Potato Gnocchi With Crawfish Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Gnocchi:
  • In a medium saucepan cover the potato with salted cold water. Bring to a boil over medium heat. Cook until tender. Drain.
  • Peel away the skin and run potato through a ricer or food mill.
  • In a large bowl, combine potatoes, flour, butter, creole cream cheese, salt and pepper.
  • Stir until smooth, and flour is incorporated. (About 15 seconds).
  • Add egg yolks.
  • Stir 15 seconds more.
  • Turn dough out onto a floured work surface and cut into 8 portions.
  • Working with one portion at a time, roll outward from the center, into a long thin strand (about 1/2 inch in diameter).
  • Cut into 1/2 inch pieces and sprinkle the tops with flour. Transfer to a baking sheet.
  • Bring a large pot of salted water to a boil. While stirring, add the gnocchi to the water.
  • Cook 3 to 3 1/2 minutes, or until gnocchi start to float.
  • Remove and place in an ice bath.
  • Drain and transfer to a large bowl.
  • Toss with the vegetable oil.
  • For the Crawfish Sauce:
  • Heat a large skillet over medium-high heat.
  • Add butter and shallots. Cook until shallots are wilted.
  • Add crawfish, tasso, mushrooms and Creole seasoning. Cook and stir for 2 minutes.
  • Add heavy cream and bring to a simmer.
  • Add gnocchi, and cook for 2 minutes, until hot and sauce is slightly thickened.
  • Stir in Creole cream cheese, truffle oil and tarragon. Cook for 30 seconds.
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