Gnocchi with Creole Tomato Sauce and Louisiana Blue Crab

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12 servings

Local seafood and housemade gnocchi are the stars of this Creole dish. 

Ingredients

Gnocchi
2.5 lb. Yukon potatos
2 large egg yolks
1 large egg
1 cup grated Parmesan
1 lb. all-purpose flour
1 tsp. kosher salt
1/2 tsp. black pepper
Creole Tomato Sauce with Rosemary (recipe follows)
12 oz. Louisiana blue crab meat, picked

Creole Tomato Sauce with Rosemary
1 gal. water
½ tsp. kosher salt
1 lbs. Creole tomato
¼ cup olive oil
3 garlic cloves, chopped
1 cup red wine
1 cup heavy cream
2 whole rosemary sprigs
Black pepper to taste
Kosher salt to taste

Steps

Gnocchi

  1. Pass potatoes through potato ricer or grate using large holes of box grater.
  2. Make mound of potatoes on counter with well in middle; add egg yolks, whole egg, cheese, flour, salt and pepper.
  3. Mix well with hands until dough forms. Do not overwork. Dough should give under slight pressure; it will feel firm but yielding.
  4. Keeping your work surface and dough lightly floured, cut dough into 4 pieces. Roll each piece into rope about 1/2-inch in diameter.
  5. Cut each rope into 1/2-inch pieces. Lightly flour gnocchi as you cut them. You can cook these as is or form into classic gnocchi shape with gnocchi board.
  6. As you shape gnocchi, dust lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper.
  7. When ready to cook, bring large pot of water to a boil and add salt. Drop in gnocchi and cook for about 90 seconds from time they rise to surface.
  8. Remove cooked gnocchi with skimmer, and shake off excess water.
  9. Portion out gnocchi for service and top with sauce. Place 1 ounce of crab meat in center of finished dish and serve immediately.

Creole Tomato Sauce with Rosemary

  1. Heat water, add kosher salt and bring to a simmer.
  2. Core and cut an X at center of bottom of tomatoes, place in simmering water and cook for 1 minute, until skin begins to peel from flesh.
  3. Remove tomatoes and peel off skin. Cut each in half and scoop out seeds. Set flesh aside.
  4. Heat olive oil in 2-quart saucepan, add garlic and brown until tender.
  5. Add tomato flesh, sauté till tender. Add red wine and cook till 75 percent of liquid has reduced.
  6. Add cream, rosemary, pepper and salt. Reduce liquid by 25 percent, then remove rosemary. Place contents of saucepan in blender and process until smooth.
Source: Tulane University (Sodexo), New Orleans

More From FoodService Director

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources