INGREDIENTS

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>

A Message from our Provider:

“It will work out perfectly – if you let Jesus take control”