Gnocchi Au Gratin With Orleans Cream Sauce | Emerils.com

Ingredients

• 1 pound Idaho potatoes, peeled and diced
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 pound tasso or smoked sausage, finely chopped
• 1 cup chopped green onions (green part only)
• 1 cup peeled, seeded, and chopped tomatoes, fresh or canned
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• Essence to taste
• 1 quart heavy cream
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Crystal Hot Sauce or the hot sauce of your choice
• 4 tablespoons (1/2 stick) unsalted butter
• 1 cup bleached all-purpose flour
• 2 large egg yolks
• Salt and freshly ground black pepper to taste
• 2 quarts salted water for cooking the gnocchi
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 tablespoon snipped fresh chives