Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Boiling potatoes - peeled, diced

  2. 2 tablespoons 30ml Butter

  3. 1 cup 62g / 2 1/5oz Flour

  4. 2 Egg yolks

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 2 tablespoons 30ml Olive oil

  8. 1 lb 454g / 16oz Tasso - small diced

  9. 1 cup 62g / 2 1/5oz Green onions - chopped

  10. 1 cup 62g / 2 1/5oz Peeled, seeded, chopped tomatoes

  11. 2 tablespoons 30ml Minced shallots

  12. 1 tablespoon 15ml Minced garlic

  13. 4 cups 948ml Heavy cream

  14. 1 tablespoon 15ml Worcestershire sauce

  15. 2 tablespoons 30ml Crystal hot sauce

  16. Emeril's Essence - seeNote

  17. 2/3 cup 97g / 3.4oz Grated Parmigiano-Reggiano cheese - plus

  18. 2 tablespoons 30ml Grated Parmigiano-Reggiano cheese

  19. 2 tablespoons 30ml Chopped chives

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. Preheat the oven to 400 degrees.

  3. In a pot of salted water, bring the potatoes up to a boil. Reduce to a simmer and cook the potatoes until tender. Remove the potatoes from the heat and drain completely. Place the potatoes on the heat and dehydrate the potatoes for about 5 minutes, to insure the potatoes are completely dry. Puree the potatoes in a food mill or ricer. Stir in the butter, flour and egg yolks. Season with salt and pepper. Form the dough into a ball. Turn the dough onto a floured surface. Divide the dough into 2 or more parts and roll out into logs, 1-inch thick. Slice the rolls into 1-inch pieces. When working with gnocchi, keep your hands dusted with flour. Shape the gnocchi's either with a gnocchi dowl or a fork with slim tines.

  4. In a pot of salted, boiling water, test 2 gnocchi for cooking time. The gnocchi are done when they float to the surface and cook for about 10 seconds. Finish cooking the gnocchi in batches, about 2 dozen at a time. Remove from the water and drain completely.

  5. In a saute pan, add the olive oil. When the oil is hot, render the Tasso for 2 to 3 minutes. Add the green onions, tomatoes, shallots and garlic. Saute for 1 minute. Season with Emeril's Essence. Add the cream, Worcestershire sauce, and Crystal hot sauce. Bring up to a boil and reduce to a simmer. Cook until the cream thickens and reduces by 1/3.

  6. In a large gratin dish, lay the gnocchi's on the bottom of the pan. Pour the sauce over the gnocchi's. Sprinkle the dish with the grated cheese. Bake for 5 to 8 minutes or until the top is golden-brown. Spoon the gnocchi in a shallow dish. Garnish with chives and grated cheese.

  7. This recipe yields 6 servings.


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