Recipe - Gnocchi Au Gratin With Orleans Cream Sauce

1 pound Boiling potatoes,; peeled
and minced
2 tablespoon Butter
1 cup Flour
2 Egg yolks
Salt and pepper
2 tablespoon Olive oil
1 pound Of Tasso,; small dice
1 cup Green onions,; chopped
1 cup Chopped tomatoes,; peeled
and seeded
2 tablespoon Minced shallots
1 tablespoon Minced garlic
4 cup Heavy cream
1 tablespoon Worcestershire sauce
2 tablespoon Crystal hot sauce
Essence
2/3 cup Grated ParmigianoReggiano
cheese,; plus 2 tablespoons
2 tablespoon Chopped chives

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, 1inch thick.
Slice the rolls into 1inch 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 23
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 58 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 MCRecipe Digest V1 #303

Date: Fri, 15 Nov 1996 07:46:10 0500

From: Meg Antczak meginny@frontiernet.net