Sweet Potato Gnocchi Tossed in Crawfish Cream Sauce and White Truffle Oil
Serves 4
For Gnocchi
2 sweet potatoes
2 Idaho potatoes
2 eggs
1 1/4 cups all-purpose flour (plus more for rolling out gnocchi)
Salt and Pepper to taste
Boil the Idaho potatoes until a knife pierces them easily. When all of the potatoes have cooled, peel and grate them. In a bowl, combine all the potatoes, mix in the eggs, flour, salt and pepper. Mix only enough to incorporate all of the ingredients, and do not over mix. shape the gnocchi into oblong balls, then mark with the back of a fork. Boil shaped gnocchi until they float, about 2 minutes. Drain.
For Crawfish Cream Sauce
1 pound crawfish tails
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 cups heavy cream
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
Salt and pepper
8 tablespoons white truffle oil
Shredded Parmesan cheese
In a sauté pan, heat olive oil. Sauté garlic for 30 seconds. Add the crawfish and sauté for 1 to 2 minutes. Add the cream, hot sauce, and Worcestershire sauce. Bring the liquid up to a boil and reduce to a simmer. Simmer the cream until it thickens and reduces by half and thickened, about 4 to 5 minutes. Season to taste with salt and pepper and fold the cooked Gnocchi. Divide the Gnocchi evenly into four bowls and spoon the extra crawfish cream sauce over the Gnocchi. Drizzle 2 tablespoons of white truffle oil over each dish of Gnocchi and garnish with a sprinkle of Parmesan cheese.
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Reader Comments (1)
Jeremy's Restaurant is exceptional in every way! My hubby took me there (first time for me) as a special celebration. Though a bit pricey it is now our favorite place for dinner. I ordered the sweet potato gnocchi, and he ordered the miso salmon. We shared the bruschetta of the day (yum!), and flat bread with garlic-pepper hummus.
Wow. We went home stuffed (I had to take a small box of the gnocchi -- ate it for lunch next day). OH MY. What a treat! Recommend this restaurant to everyone we know!
Kit Scarbrough