INGREDIENTS

INSTRUCTIONS

In a hot saute pan, render the andouille for 2 minutes. Add the
onions. Saute for 3 to 4 minutes, or until caramelized. Add the
shallots and garlic. Saute for 1 minute. Remove from heat and add the
balsamic vinegar. Turn into a mixing bowl and whisk in the olive oil.
Season with salt and pepper. Scrape the potatoes from their skin into
the bowl. With a hand potato masher, mash the potatoes until smooth.
Stir in 1 teaspoon salt, white pepper, egg, Goat's cheese, and 1/4  cup
plus 3 tablespoons of the flour. Sprinkle the remaining 1/4 cup  flour
on a baking sheet lined with parchment paper. Turn the dough  onto the
floured surface and roll the dough out in a log, about  1-inch thick.
Cut the dough into 1-inch pieces. Roll each piece  across the tines of
fork. In a large saucepan, combine the milk,  water, 1 teaspoon olive
oil, salt and pepper. Bring the liquid just  to a boil. Add the gnocchi
and poach for 5 minutes. Remove the  gnocchi with a slotted spoon and
drain. Turn the gnocchi in a mixing  bowl and toss with the remaining
olive oil. Season with salt and  pepper. In a large mixing bowl, toss
the spinach, onions and  vinaigrette together. Season with salt and
pepper. Place the greens  in the center of the plate. Arrange 1/4 of
the gnocchi around each  salad. Garnish with black pepper. This recipe
yields 4 servings.  Comments: The original recipe title as listed is
Goat Cheese Gnocchi  And Warm Spinach Salad With Caramelized Onion And
Andouille  Vinaigertte.  Recipe Source: EMERIL LIVE with Emeril Lagasse
>From the TV FOOD  NETWORK - (Show # EM-1A12 broadcast 03-12-1997)
Downloaded from their  Web-Site - http://www.foodtv.com  Formatted for
MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com
03-27-1997  Recipe by: Emeril Lagasse  Posted to MC-Recipe Digest by
"Christopher E. Eaves"  <cea260@airmail.net> on Apr 01, 1998

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