Gnocchi with Creole Tomato Sauce and Louisiana Blue Crab
Source: Tulane University (Sodexo), New Orleans
Local seafood and housemade gnocchi are the stars of this Creole dish.
Ingredients
Gnocchi
2.5 lb. Yukon potatos
2 large egg yolks
1 large egg
1 cup grated Parmesan
1 lb. all-purpose flour
1 tsp. kosher salt
1/2 tsp. black pepper
Creole Tomato Sauce with Rosemary (recipe follows)
12 oz. Louisiana blue crab meat, picked
Creole Tomato Sauce with Rosemary
1 gal. water
½ tsp. kosher salt
1 lbs. Creole tomato
¼ cup olive oil
3 garlic cloves, chopped
1 cup red wine
1 cup heavy cream
2 whole rosemary sprigs
Black pepper to taste
Kosher salt to taste
Steps
Gnocchi
- Pass potatoes through potato ricer or grate using large holes of box grater.
- Make mound of potatoes on counter with well in middle; add egg yolks, whole egg, cheese, flour, salt and pepper.
- Mix well with hands until dough forms. Do not overwork. Dough should give under slight pressure; it will feel firm but yielding.
- Keeping your work surface and dough lightly floured, cut dough into 4 pieces. Roll each piece into rope about 1/2-inch in diameter.
- Cut each rope into 1/2-inch pieces. Lightly flour gnocchi as you cut them. You can cook these as is or form into classic gnocchi shape with gnocchi board.
- As you shape gnocchi, dust lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper.
- When ready to cook, bring large pot of water to a boil and add salt. Drop in gnocchi and cook for about 90 seconds from time they rise to surface.
- Remove cooked gnocchi with skimmer, and shake off excess water.
- Portion out gnocchi for service and top with sauce. Place 1 ounce of crab meat in center of finished dish and serve immediately.
Creole Tomato Sauce with Rosemary
- Heat water, add kosher salt and bring to a simmer.
- Core and cut an X at center of bottom of tomatoes, place in simmering water and cook for 1 minute, until skin begins to peel from flesh.
- Remove tomatoes and peel off skin. Cut each in half and scoop out seeds. Set flesh aside.
- Heat olive oil in 2-quart saucepan, add garlic and brown until tender.
- Add tomato flesh, sauté till tender. Add red wine and cook till 75 percent of liquid has reduced.
- Add cream, rosemary, pepper and salt. Reduce liquid by 25 percent, then remove rosemary. Place contents of saucepan in blender and process until smooth.