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Gnocchi
1 1-pound Russet potato
1 1/4 cups all-purpose flour plus additional
for work surface and dough
1/4 cup melted unsalted butter
2 tablespoons Creole cream cheese
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
2 large egg yolks
1 tablespoon vegetable oil
Crawfish Sauce
1 tablespoon unsalted butter
2 tablespoons shallots, minced
8 ounces cooked Louisiana crawfish tails
2 ounces tasso, minced
2 ounces chanterelle
ushrooms,
coarsely chopped
1/4 teaspoon Creole s
easoning
3/4 cup heavy cream
2 tablespoons Creole cream cheese
1 teaspoon truffle oil
1/2 teaspoon fresh tarragon, chopped
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To prepare the gnocchi, cover the whole potato with salted cold water in a medium saucepan. Bring the water to a boil over medium heat and cook until tender; drain. Hold the hot potato in your hand with a kitchen towel and peel away only the skin with a knife. Run the potato through a ricer or a food mill. Combine potato with 1 1/4 cups flour, butter, Creole cream cheese, salt, and pepper in a large bowl and stir with a rubber spatula for about 15 seconds until smooth and the flour is completely incorporated. Add the egg yolks and stir for 15 seconds more, being careful not to overwork the dough. Turn out the dough onto a floured work surface and cut it into eight portions.
Working with one portion at a time, and rolling your hands back and forth, outward from the center to the ends, roll the dough into a long thin strand, about 1/2-inch in diameter. Cut each dough strand into 1/2-inch pieces and sprinkle the tops lightly with flour. (Add as little flour as possible to prevent sticking.) Lift gnocchi from the work surface using the edge of a large knife or bench scraper and transfer to a baking sheet.
Bring a large pot of salted water to a boil. Add all the gnocchi to the water, stirring, and cook, undisturbed, for 3 to 3 1/2 minutes, until the gnocchi start to float. Remove with a slotted spoon or strainer and place in an ice bath to stop cooking. Drain the gnocchi, transfer to a large bowl, and toss with oil. Gnocchi can be made up to 1 day ahead, covered, and chilled or frozen. Toss the gnocchi with extra vegetable oil to prevent sticking if you are making it ahead.
To prepare the Crawfish Sauce, heat a large skillet over medium high heat about 1 minute. Add the butter and shallots and cook about 30 seconds until shallots are wilted. Add the crawfish, tasso, mushrooms, and Creole seasoning and cook, stirring, for 2 minutes. Add the heavy cream and bring to a simmer. Add the gnocchi and cook for 2 minutes, until gnocchi are hot and sauce is thickened slightly. Stir in the Creole cream cheese, truffle oil, and tarragon and cook for 30 seconds. Adjust seasoning as necessary.
Chef’s notes: If you can’t get Creole cream cheese, substitute sour cream or crème fraîche. When making gnocchi, you need to work fast because if the potato in the dough gets cold, it gets too starchy and sticky to work with and won’t bind with the other ingredients.
Pair with:
Pinot Grigio Brancott will meet
the cream cheese and potato perfectly. |
