Louisiana Crab, Corn and Tomato Gnocchi with Pork and Parmesan Beurre Monté | Idaho Potato Commissio

Name: Louisiana Crab, Corn and Tomato Gnocchi with Pork and Parmesan Beurre Monté | Idaho Potato Commissio
Ingredients: 4 Idaho® Russet potatoes; 2 egg yolks; 4½ ounces all-purpose flour; As needed olive oil for coating; 4½ ounces pork broth infused with Parmesan rind; 2 ounces xanthan gum; ½ pound butter, cold, medium dice; 1 ounce extra-virgin olive oil; salt; black pepper; 1½ pounds tomatoes; 4 cloves garlic, crushed; 2 large sprigs thyme; as needed olive oil for covering; ½ cup water; ¾ cup corn kernels; 1 pound crab claw meat, picked through gently for shells; pepper

idahopotato.com

Gnocchi Directions: - Peel and cut the potatoes, place in a large pot and cover with cold water. Salt the water well. Bring to a boil and reduce to a simmer, cooking the potatoes until they are...

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Ingredients

4 Idaho® Russet potatoes
2 egg yolks
4½ ounces all-purpose flour
As needed olive oil for coating
4½ ounces pork broth infused with Parmesan rind
2 ounces xanthan gum
½ pound butter, cold, medium dice
1 ounce extra-virgin olive oil
salt
black pepper
1½ pounds tomatoes
4 cloves garlic, crushed
2 large sprigs thyme
as needed olive oil for covering
½ cup water
¾ cup corn kernels
1 pound crab claw meat, picked through gently for shells
pepper

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Louisiana Crab, Corn and Tomato Gnocchi with Pork and Parmesan Beurre Monté | Idaho Potato Commissio

Ingredients

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