A little Acadian twist to gnocchi and sausage. I don't buy the seasonings, I make them from his R&R cookbook.
Emeril's Andouille Gnocchi with Spicy Tomato Sauce
Ingredients
2 large baking potatoes
2 cups Spicy Tomato Sauce
1 tablespoon plus 1 teaspoon olive oil
6 ounces finely chopped andouille sausage
1 teaspoon minced garlic
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1 1/2 teaspoons salt
5 turns freshly ground black pepper
1/2 teaspoon Emeril's Creole Seasoning
1 large egg
3/4 cup coarsely grated fresh Parmesan cheese
1/2 cup plus 3 tablespoons all-purpose flour
2 cups milk
1 cup water
1/4 cup chopped fresh basil
Bake the potatoes at 400?F until fork-tender, for about 1 hour. Remove from the oven and set aside until cool enough to handle. Prepare the Spicy Tomato Sauce and set aside.
Heat 1 tablespoon of the oil in a small skillet over high heat. Add the andouille, garlic, basil, and oregano and sautÈ for 2 minutes. Remove from the heat and pour into a large bowl.
Scrape the potatoes from their skins into the bowl and mash them into the andouille. Stir in 1 teaspoon of the salt, 3 turns of the pepper, the Creole Seasoning, egg, 1/4 cup Parmesan, and 1/4 cup plus 3 tablespoons (7 tablespoons) of the flour. Makes 2 1/2 cups.
Sprinkle the remaining 1/4 cup flour on a baking sheet lined with waxed paper. Using 2 teaspoons, form the gnocchi mixture into 28 dumplings and roll them in the flour on the baking sheet.
In a large saucepan over high heat, combine the milk, water, the remaining 1 teaspoon oil, 1/2 teaspoon salt, and 2 turns pepper and bring just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon.
While the gnocchi are poaching, reheat the Spicy Tomato Sauce over low heat.
To serve, spoon 1/4 cup of the sauce into each of 4 shallow bowls. Arrange 7 gnocchi on top and add another 1/4 cup sauce. Sprinkle each serving with 2 tablespoons Parmesan, and top with 1 tablespoon chopped basil.
Tomato Sauce
1 tablespoon olive oil
1/3 cup chopped onions
1/2 teaspoon salt
4 turns freshly ground black pepper
1 tablespoon minced garlic
1/4 cup finely chopped carrots
1 cup peeled, seeded, and chopped tomatoes
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/4 teaspoon cayenne pepper
1 1/2 cups Basic Chicken Stock
Instructions
Heat the oil in a large saucepan over high heat. Add the onions, salt, and black pepper and sautÈ until the onions are translucent, for about 2 minutes.
Add the garlic, carrots, tomatoes, basil, oregano, and cayenne. Stir in the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes.
Remove from the heat and purÈe in a food processor or blender. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.
Yield: 2 cups
When making Italian potato gnocchi, we also bake the potatoes.