MAKES 4 SERVINGS
Courtesy of Chef Peter Sclafani
Ruffino’s, Baton Rouge, Louisiana
· 3 large russet potatoes
· 11 tablespoons butter, softened,
· 5 egg yolks
· 1⁄3 cup grated Parmigiano-Reggiano
· 1 tablespoon sea salt
· 1¾ cups all-purpose flour
· 1 tablespoon olive oil
· 1 tablespoon chopped shallot
· ¼ cup canned corn, drained
· ¼ cup peeled, seeded, and diced
· ¼ cup sliced shiitake mushrooms
· 1 cup cooked crawfish tail meat
· ¼ cup sliced green onion
· 1 teaspoon chopped fresh thyme
· 1 cup Strong Crawfish Stock,
1. Preheat oven to 350º. Bake potatoes
1 hour or until tender.
2. Cut potatoes in half, and scoop flesh
into a ricer. Run potatoes through ricer
into a mixing bowl. Add 7 tablespoons
softened butter and egg yolks, one at
a time, mixing well after each addition.
Add cheese, salt, and flour, stirring just
until a dough forms.
3. Working with 1 cup dough at a time,
on a clean, dry surface, roll dough into
a 1-inch-thick log. Cut log into 1-inch
segments. Repeat until all dough has
been rolled and cut.
4. Bring a large pot of salted water to
a boil. Add dough pieces in batches,
and cook 2 minutes or until they float.
Transfer gnocchi to an oiled baking
sheet, and let cool.
5. In a large sauté pan, heat olive oil
over medium-high heat. Add shallot, and
cook 1 minute or until lightly softened.
Add corn, tomato, and mushrooms;
cook for 1 minute. Stir in crawfish,
green onion, and thyme; cook 2 minutes
or until heated through.
6. Add gnocchi and Strong Crawfish
Stock; cook 2 minutes or until gnocchi
are hot. Remove from heat, and stir in
remaining 4 tablespoons butter. Serve
in warmed bowls.
STRONG CRAWFISH STOCK
MAKES ABOUT 2 CUPS
· 3 pounds crawfish shells and heads
· 4 quarts water
· 1 large onion, sliced
· 2 stalks celery, sliced
· 2 carrots, sliced
· 8 cloves garlic, smashed
· 2 bay leaves
· 2 tomatoes, chopped (about
· 2 tablespoons tomato paste
· 1 teaspoon dried tarragon
· 1 tablespoon black peppercorns
· 1 tablespoon ground coriander
1. In a large stockpot, bring crawfish
shells and heads, 4 quarts water, onion,
celery, carrot, garlic, bay leaves, tomato,
tomato paste, tarragon, peppercorns,
and coriander to a boil over medium-high
heat. Reduce heat to simmer, and cook
for 1½ hours. Skim off any foam from
surface of liquid while simmering.
2. Pour stock through a wire-mesh
strainer, discarding solids. Return liquid
to pot, and bring to a low boil. Cook 1
hour or until liquid is reduced by half.