Creole Cream Cheese Potato Gnocchi With Crawfish Sauce

1. 1

   For the Gnocchi:

2. 2

   In a medium saucepan cover the potato with salted cold water. Bring to a boil over medium heat. Cook until tender. Drain.

3. 3

   Peel away the skin and run potato through a ricer or food mill.

4. 4

   In a large bowl, combine potatoes, flour, butter, creole cream cheese, salt and pepper.

5. 5

   Stir until smooth, and flour is incorporated. (About 15 seconds).

6. 6

   Add egg yolks.

7. 7

   Stir 15 seconds more.

8. 8

   Turn dough out onto a floured work surface and cut into 8 portions.

9. 9

   Working with one portion at a time, roll outward from the center, into a long thin strand (about 1/2 inch in diameter).

10. 10

    Cut into 1/2 inch pieces and sprinkle the tops with flour. Transfer to a baking sheet.

11. 11

    Bring a large pot of salted water to a boil. While stirring, add the gnocchi to the water.

12. 12

    Cook 3 to 3 1/2 minutes, or until gnocchi start to float.

13. 13

    Remove and place in an ice bath.

14. 14

    Drain and transfer to a large bowl.

15. 15

    Toss with the vegetable oil.

16. 16

    For the Crawfish Sauce:

17. 17

    Heat a large skillet over medium-high heat.

18. 18

    Add butter and shallots. Cook until shallots are wilted.

19. 19

    Add crawfish, tasso, mushrooms and Creole seasoning. Cook and stir for 2 minutes.

20. 20

    Add heavy cream and bring to a simmer.

21. 21

    Add gnocchi, and cook for 2 minutes, until hot and sauce is slightly thickened.

22. 22

    Stir in Creole cream cheese, truffle oil and tarragon. Cook for 30 seconds.

* Per serving · 4 servings · Values may vary.