Gnocchi with Creole Tomato Sauce and Louisiana Blue Crab

Menu Part: 
Cuisine Type: 
12 servings

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


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



  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

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