Louisiana Crab, Corn and Tomato Gnocchi with Pork and Parmesan Beurre Monté | Idaho Potato Commissio
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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Cooking tools:
- Potato ricer
- Fine-mesh sieve
- Bench scraper
- Blender
- Oven
- Stove
- Baking sheet
- Pot
- Saucepan
- Saute pan
- Whisk
- Mixing bowl
- Slotted spoon
- Spoon
- Chef's knife
- Cutting board
- Peeler
- Baking dish
- Aluminum foil
- Parchment paper
- Kitchen towel
- Measuring cup
- Refrigerator
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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