Gnocchi Au Gratin With Orleans Cream Sauce

Recipe Ingredients

1 lb	454g / 16oz	Boiling potatoes - peeled, diced
2 tablespoons	30ml	Butter
1 cup	62g / 2.2oz	Flour
2		Egg yolks
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Tasso - small diced
1 cup	62g / 2.2oz	Green onions - chopped
1 cup	62g / 2.2oz	Peeled, seeded, chopped tomatoes
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
4 cups	948ml	Heavy cream
1 tablespoon	15ml	Worcestershire sauce
2 tablespoons	30ml	Crystal hot sauce
		Emeril's Essence - see * Note
2/3 cup	97g / 3.4oz	Grated Parmigiano-Reggiano cheese - plus
2 tablespoons	30ml	Grated Parmigiano-Reggiano cheese
2 tablespoons	30ml	Chopped chives

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

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 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 Emeril's 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.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2397 broadcast 03-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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