Creole Cream Cheese Potato Gnocchi With Crawfish Sauce - cooking recipe

Ingredients

For the Gnocchi
1 russet potato, large
1 1/4 cups all-purpose flour
1/4 cup unsalted butter, melted
2 tablespoons creole cream cheese
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
2 egg yolks, large
1 tablespoon vegetable oil
For the Crawfish Sauce
1 tablespoon unsalted butter
2 tablespoons shallots, minced
8 ounces crawfish tails, cooked
2 ounces tasso
2 ounces chanterelle mushrooms, chopped
1/4 teaspoon creole seasoning
3/4 cup heavy cream
2 tablespoons creole cream cheese
1 teaspoon truffle oil
1/2 teaspoon tarragon, fresh
2 tablespoons creole cream cheese

Preparation

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