Gnocchi au Gratin with Orleans Cream Sauce
Serves 6
- 1 pound Idaho potatoes, peeled and sliced
- 1 tsp salt
- 2 Tbs olive oil
- 1 pound tasso or smoked sausage, finely chopped
- 1 cup chopped green onions (green part only)
- 1 cup peeled, seeded, and chopped tomatoes, fresh or canned
- 2 Tbs minced shallots
- 1 Tbs minced garlic
- Essence, to taste
- 1 qt heavy cream
- 1 Tbs Worcestershire sauce
- 1 Tbs Crystal Hot Sauce or the hot sauce of your choice
- 4 Tbs 1/2 stick unsalted butter
- 1 cup bleached all-purpose flour
- 2 large egg yolks
- salt and freshly ground pepper to taste
- 2 qt salted water for cooking the gnocchi
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 Tbs snipped fresh chives
- Preheat the oven to 400°F.
- Put the potatoes in a large saucepan and add enough water to cover.
- Add the salt and bring to a boil.
- Reduce the heat to medium and simmer, covered, until they are fork tender, about 10 minutes.
- Drain, then return the potatoes to the pan over a high heat and let sit for several minutes to dry completely.
- Push the potatoes through a food mill or potato ricer.
- Let cool.
- Heat the olive oil in a medium-size seuté pan over medium heat.
- Add the tasso and cook, stirring often, for 2 to 3 minutes.
- Add the green onions, tomatoes, shallots, and garlic and season with Essence.
- Cook, stirring, for 1 minute.
- Add the heavy cream, Worcestershire, and hot sauce.
- Bring to a boil.
- Reduce the heat to medium and simmer, stirring occasionally, until the cream thickens and reduces by one third, 6 to 8 minutes.
- Set aside and keep warm.
- Put the potatoes in a large mixing bowl and stir in 2 Tbs of the butter, the flour, and egg yolks.
- Blend until the mixture is smooth.
- Season with salt and pepper.
- Flour your hands and your work surface and keep them dusted throughout the rolling and cutting process.
- Form the mixture into a ball and place on the floured surface.
- Divide the dough evenly into 2 balls and roll each into a log about 1 inch thick and 20 inches long.
- Cut the logs crosswise into 1/2 inch thick slices.
- With your index finger press each piece of dough agains the tines of a fork to form a decorative design.
- In a large saucepan bring the salted water to a gentle boil.
- Drop in the gnocchi several at a time and cook for 5 minutes.
- The gnocchi are done when they float to the surface and cook for another 2 minutes.
- Remove the gnocchi from the water with a slotted spoon and drain completely.
- Season with salt and pepper.
- Lightly grease a large rectagular baking dish with the remaining 2 Tbs butter.
- Lay the gnocchi on the bottom of the pan.
- Pour the sauce over the gnocchi and sprinkle with the cheese.
- Bake until the top is golden brown, 8 to 10 minutes.
- Before serving garnish with the chives.
. Emeril's TV Dinners. Page 84. New York: William Morrow and Company, 1998.