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1
For the Gnocchi:
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2
In a medium saucepan cover the potato with salted cold water. Bring to a boil over medium heat. Cook until tender. Drain.
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3
Peel away the skin and run potato through a ricer or food mill.
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4
In a large bowl, combine potatoes, flour, butter, creole cream cheese, salt and pepper.
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5
Stir until smooth, and flour is incorporated. (About 15 seconds).
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6
Add egg yolks.
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7
Stir 15 seconds more.
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8
Turn dough out onto a floured work surface and cut into 8 portions.
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9
Working with one portion at a time, roll outward from the center, into a long thin strand (about 1/2 inch in diameter).
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10
Cut into 1/2 inch pieces and sprinkle the tops with flour. Transfer to a baking sheet.
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11
Bring a large pot of salted water to a boil. While stirring, add the gnocchi to the water.
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12
Cook 3 to 3 1/2 minutes, or until gnocchi start to float.
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13
Remove and place in an ice bath.
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14
Drain and transfer to a large bowl.
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15
Toss with the vegetable oil.
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16
For the Crawfish Sauce:
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17
Heat a large skillet over medium-high heat.
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18
Add butter and shallots. Cook until shallots are wilted.
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19
Add crawfish, tasso, mushrooms and Creole seasoning. Cook and stir for 2 minutes.
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20
Add heavy cream and bring to a simmer.
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21
Add gnocchi, and cook for 2 minutes, until hot and sauce is slightly thickened.
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22
Stir in Creole cream cheese, truffle oil and tarragon. Cook for 30 seconds.
