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

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

FSD Resources