Potato Gnocchi with Local Edamame, Crawfish Marscapone

Ingredients:

  • 10 potato gnocchi, cooked
  • 7 crawfish tails, cooked
  • 1 teaspoon butter
  • 1/4 teaspoon garlic, minced
  • 1/2 cup Crawfish Sauce
  • 1 tablespoon cream
  • 1/4 cup edamame
  • Salt and freshly ground black pepper-as needed
  • 1 teaspoon mascarpone, whipped
Potato Gnocchi (Yield 15 servings):
  • 3 Idaho® Russet potatoes, large
  • 3 egg yolks
  • 1/2 cup Parmigiano-Reggiano, grated
  • Salt and freshly ground black pepper-as needed
  • 2 cups flour
Crawfish Sauce (Yield 15 servings):
  • 3 pounds crawfish shells
  • 3 celery ribs, medium dice
  • 3 garlic cloves, chopped
  • 1 onion, large, medium dice
  • 1/2 cup canned tomatoes
  • 2 thyme sprigs
  • 2 gallons water
  • 1/2 pound flour
  • 8 ounces butter
  • 1 cup heavy cream

Directions:

  1. In a large saute pan, melt butter and add cooked gnocchi. Shake gnocchi in pan so they don't stick. Leave gnocchi in pan undisturbed until they begin brown.
  2. Add garlic to pan and toss. Quickly add sauce, cream, edamame and crawfish tails. Taste for salt and pepper and place in a bowl. Garnish with mascarpone and serve.
Potato Gnocchi:
  1. Bake potatoes in a 350*F oven until soft, about 1 hour.
  2. Pass baked potatoes through a ricer into a metal bowl.
  3. While potatoes are still warm, add yolks, cheese, salt and pepper to bowl and mix thoroughly with a wooden spoon.
  4. Slowly sift in flour, mixing lightly, until dough comes together (you can test dough to see if there is enough flour by rolling out a small piece. If it stays together it is ready.)
  5. Roll dough into 3/4-inch rope and cut into 1-inch lengths. Roll each gnoccho off of back of fork to score.
  6. Boil gnocchi in salted water until they float. Reserve on a sheet tray.
Crawfish Sauce:
  1. In a heavy bottomed pot, combine crawfish shells, celery, garlic, onion, tomatoes, thyme and water and simmer for 30 minutes. Strain and discard solids, then return stock to pot and reduce by half. In a separate pot, make a roux with flour and butter and stir for 5 to 7 minutes. In a stainless steel bowl, whisk 1/4 cup roux into 2 cups of stock, then return mixture to main pot and stir. Cook sauce for another 10 minutes. If sauce needs to be thicker, add more roux. Sauce should be consistency of pureed soup. When sauce is correct consistency, stir in cream and reserve, warm.
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Source:
Aaron Burgau
Patois
New Orleans, LA

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