Gnocchi au Gratin with Orleans Cream Sauce

• 1 pound boiling potatoes, peeled and diced
• 2 tablespoons butter
• 1 cup flour
• 2 egg yolks
• Salt and pepper
• 2 tablespoons olive oil
• 1 pound of tasso, small dice
• 1 cup green onions, chopped
• 1 cup chopped tomatoes, peeled and seeded
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 4 cups heavy cream
• 1 tablespoon Worcestershire sauce
• 2 tablespoons hot sauce
• Essence, recipe follows
• 2/3 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons
• 2 tablespoons chopped chives
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 400 degrees F.
2. In a pot of salted water, bring the potatoes up to a boil.
3. Reduce to a simmer and cook the potatoes until tender.
4. Remove the potatoes from the heat and drain completely.
5. Place the potatoes on the heat and dehydrate the potatoes for about 5 minutes, to insure the potatoes are completely dry.
6. Puree the potatoes in a food mill or ricer.
7. Stir in the butter, flour and egg yolks.
8. Season with salt and pepper.
9. Form the dough into a ball.
10. Turn the dough onto a floured surface.
11. Divide the dough into 2 or more parts and roll out into logs, 1-inch thick.
12. Slice the rolls into 1-inch pieces.
13. When working with gnocchi, keep your hands dusted with flour.
14. Shape the gnocchi?s either with a gnocchi dowl or a fork with slim tines.
15. In a pot of salted, boiling water, test 2 gnocchi for cooking time.
16. The gnocchi are done when they float to the surface and cook for about 10 seconds.
17. Finish cooking the gnocchi in batches, about 2 dozen at a time.
18. Remove from the water and drain completely.
19. In a saute pan, add the olive oil.
20. When the oil is hot, render the Tasso for 2 to 3 minutes.
21. Add the green onions, tomatoes, shallots and garlic.
22. Saute for 1 minute.
23. Season with Essence.
24. Add the cream, Worcestershire sauce, and Crystal hot sauce.
25. Bring up to a boil and reduce to a simmer.
26. Cook until the cream thickens and reduces by 1/3.
27. In a large gratin dish, lay the gnocchi?s on the bottom of the pan.
28. Pour the sauce over the gnocchi?s.
29. Sprinkle the dish with the grated cheese.
30. Bake for 5 to 8 minutes or until the top is golden brown.
31. Spoon the gnocchi in a shallow dish.
32. Garnish with chives and grated cheese.
33. Combine all ingredients thoroughly and store in an airtight jar or container.
34. Yield: about 2/3 cup
35. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
36. Published by William and Morrow, 1993.

boiling potatoes, butter, flour, egg yolks, salt, olive oil, tasso, green onions, tomatoes, shallots, garlic, heavy cream, worcestershire sauce, hot sauce, cheese, chives, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/gnocchi-au-gratin-with-orleans-cream-sauce-recipe.html (may not work)