· recipe ·
Crawfish Etouffee Gnocchi
Etouffee gets its name from the idea of smothering seafood in a seasoned sauce. A blond butter roux gives that sauce enough body to cling to ridged dumplings, while the crawfish is added late so its flavor stays clear.
Time and servings
- Prep
- 50 min
- Cook
- 95 min
- Total
- 145 min
- Servings
- 4
Nutrition per serving
- Calories
- about 570
- Protein
- 33 g
- Fat
- 19 g
- Carbs
- 68 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the etouffee ingredients
Dice the onion, celery, and green bell pepper. Slice the garlic and scallions and chop the parsley.
Make the blond roux
Melt the butter over medium heat, whisk in 2 Tbsp16 g of flour, and cook until the mixture is smooth, fragrant, and pale tan. Add the onion, celery, and green pepper and cook until softened, then add the garlic, tomato paste, and Creole seasoning.
Build the etouffee sauce
Whisk in the seafood stock gradually. Simmer until the sauce is thick enough to coat a spoon but still fluid around the gnocchi.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil once the etouffee sauce is nearly ready. Add 1 1/2 tsp9 g of the salt to the water.
Warm the crawfish
While the cooking water heats, fold the cooked crawfish tail meat into the finished sauce and heat gently just until hot.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and transfer them to the sauce.
Finish with herbs
Fold the hot gnocchi through the crawfish sauce with half the scallions and parsley. Serve with the remaining herbs over the top.
