Creole Cream Cheese Potato Gnocchi With Crawfish Sauce Recipes

CREOLE CREAM CHEESE POTATO GNOCCHI WITH CRAWFISH SAUCE

Steps:

• 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.

CREOLE CREAM CHEESE

Steps:

• In a large heavy-bottomed saucepot over medium heat with a kitchen thermometer attached to the rim, warm the milk and buttermilk to 85°F. Add one-quarter of the rennet tablet and transfer the mixture to a plastic container or bowl. Cover with plastic wrap and then poke a few holes in the plastic to allow the steam to escape. Let stand at room temperature in a cool spot in your house for 48 hours.
• Use a slotted spoon to transfer the solids to a double layer of cheesecloth set over a bowl and discard the liquid. Wrap the solids in the cheesecloth and hang it over the bowl (to catch the whey) in the refrigerator for 24 hours.
• Discard the whey. Pack the cheese into an airtight plastic container and store in the refrigerator for up to 1 week.