Creole Cream Cheese Idaho® Potato Gnocchi with Crawfish | Idaho Potato Commission
Idaho Potato Gnocchi In a medium saucepan cover the whole potato with salted cold water. Bring the water to a boil over medium heat, cook until tender. Drain. Hold the boiled potato in your hand with...
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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 tablespoons 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 tablespoons Creole cream cheese
- 1 teaspoon truffle oil
- 1/2 teaspoon fresh tarragon
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