| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boiling potatoes, peeled |
|
|
and diced |
| 2 |
T |
Butter |
| 1 |
c |
Flour |
| 2 |
|
Egg yolks |
|
|
Salt and pepper |
| 2 |
T |
Olive oil |
| 1 |
lb |
Of Tasso, small dice |
| 1 |
c |
Green onions, chopped |
| 1 |
c |
Chopped tomatoes, peeled |
|
|
and seeded |
| 2 |
T |
Minced shallots |
| 1 |
T |
Minced garlic |
| 4 |
c |
Heavy cream |
| 1 |
T |
Worcestershire sauce |
| 2 |
T |
Crystal hot sauce |
|
|
Essence |
| 2/3 |
c |
Grated Parmigiano-Reggiano |
|
|
cheese plus 2 |
|
|
tablespoons |
| 2 |
T |
Chopped chives |
INSTRUCTIONS
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 saut_ 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. Saut_
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 5-8 minutes or until the top is golden brown. Spoon the
gnocchi in a shallow dish. Garnish with chives and grated cheese.
Yield: 6 serving Recipe By :ESSENCE OF EMERIL SHOW#EE2397 Posted
to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 07:46:10 -0500
From: Meg Antczak <meginny@frontiernet.net>
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