Potato Gnocchi with Local Edamame, Crawfish Marscapone | Idaho Potato Commission
In a large saute pan, melt butter and add cooked gnocchi. Shake gnocchi in pan so they don't stick. Leave gnocchi in pan undisturbed until they begin brown. Add garlic to pan and toss. Quickly add...
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Cooking tools:
- Potato ricer
- Sifter
- Fine-mesh sieve
- Saute pan
- Oven
- Stove
- Mixing bowl
- Wooden spoon
- Fork
- Baking sheet
- Pot
- Saucepan
- Whisk
- Measuring cup
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 10 potato gnocchi, cooked
- 7 crawfish tails, cooked
- 1 teaspoon butter
- 1/4 teaspoon garlic, minced
- 1/2 cup Crawfish Sauce
- 1 tablespoon cream
- 1/4 cup edamame
- Salt and freshly ground black pepper-as needed
- 1 teaspoon mascarpone, whipped
- 3 Idaho® Russet potatoes, large
- 3 egg yolks
- 1/2 cup Parmigiano-Reggiano, grated
- 2 cups flour
- 3 pounds crawfish shells
- 3 celery ribs, medium dice
- 3 garlic cloves, chopped
- 1 onion, large, medium dice
- 1/2 cup canned tomatoes
- 2 thyme sprigs
- 2 gallons water
- 1/2 pound flour
- 8 ounces butter
- 1 cup heavy cream
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