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Gnocchi au Gratin with Orleans Cream Sauce (Emeril Lagasse) Recipe

Gnocchi au Gratin with Orleans Cream Sauce (Emeril Lagasse) Recipe

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Gnocchi au Gratin with Orleans Cream Sauce (Emeril Lagasse)

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Ingredients:

Serving

1 lb boiling potatoes, peeled and diced
2 tbsp butter
1 cup flour
2 egg yolks
salt and pepper
2 tbsp olive oil
1 lb of tasso, small dice
1 cup green onions, chopped
1 cup chopped tomatoes, peeled and seeded
2 tbsp minced shallots
1 tbsp minced garlic
4 cups heavy cream
1 tbsp worcestershire sauce
2 tbsp hot sauce
essence , recipe follows
2/3 cup grated parmigiano-reggiano cheese , plus 2 tbsp
2 tbsp chopped chives
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 400 degrees F.
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 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 grated cheese.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	672.81 Kcal (2817 kJ)
Calories from fat	447.52 Kcal
		% Daily Value*
Total Fat	49.72g	76%
Cholesterol	175.39mg	58%
Sodium	3429.58mg	143%
Potassium	601.2mg	13%
Total Carbs	51.28g	17%
Sugars	7.22g	29%
Dietary Fiber	9.36g	37%
Protein	10.04g	20%
Vitamin C	22.8mg	38%
Vitamin A	0.9mg	29%
Iron	4.7mg	26%
Calcium	251.9mg	25%

Amount Per 100 g
Calories	171.46 Kcal (718 kJ)
Calories from fat	114.05 Kcal
		% Daily Value*
Total Fat	12.67g	76%
Cholesterol	44.7mg	58%
Sodium	874.02mg	143%
Potassium	153.22mg	13%
Total Carbs	13.07g	17%
Sugars	1.84g	29%
Dietary Fiber	2.39g	37%
Protein	2.56g	20%
Vitamin C	5.8mg	38%
Vitamin A	0.2mg	29%
Iron	1.2mg	26%
Calcium	64.2mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.