Creole Cream Cheese Potato Gnocchi With Crawfish Sauce Recipes
CREOLE CREAM CHEESE POTATO GNOCCHI WITH CRAWFISH SAUCE
That first perfect bite of a great Creole meal. Creole Cream Cheese is quite different from regular cream cheese. It's tart, and has a smoother, more liquefied texture. If you can't find Creole Cream Cheese, substitute sour cream or crème fraiche.
Provided by dmanmont
Categories Crawfish
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 642.5, Fat 44.8, SaturatedFat 24.9, Cholesterol 266.8, Sodium 423.7, Carbohydrate 43.1, Fiber 2.5, Sugar 1.6, Protein 17.7
CREOLE CREAM CHEESE
Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it's eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.
Provided by Kelly Fields
Categories Cheese New Orleans Buttermilk Milk/Cream Breakfast Dessert snack
Yield Makes 1½ quarts
Number Of Ingredients 3
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.
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