Creole Cream Cheese Idaho® Potato Gnocchi with Crawfish | Idaho Potato Commission

Ingredients

• 1 Idaho® Russet Potato, large
• 1 1/4 cup all purpose flour, plus additional for work surface and dough
• 1/4 cup unsalted butter, melted
• 2 tablespoon Creole cream cheese*
• 1/2 teaspoon kosher salt
• 1/2 teaspoon white pepper, ground
• 2 egg yolks, large
• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 2 tablespoons shallots, minced
• 8 oz Louisiana crawfish tails, cooked
• 2 oz tasso, minced
• 2 oz chanterelle mushrooms, torn into pieces
• 1/4 teaspoon Creole seasoning
• 3/4 cup heavy cream
• 2 tablespoon Creole cream cheese
• 1 teaspoon truffle oil
• 1/2 teaspoon fresh tarragon