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Jambalaya-Inspired Gnocchi

Name: Jambalaya-Inspired Gnocchi
Prep time: 40 min
Cook time: 100 min
Total time: 140 min
Yield: 6 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 2 1/2 tsp Fine table salt; 2 Tbsp Extra-virgin olive oil; 1 medium Yellow onion; 2 stalks Celery; 1 large Green bell pepper; 3 cloves Garlic; 1 Tbsp Creole seasoning; 1 can (14 oz) Canned tomatoes; 1 cup Low-sodium chicken broth; 12 oz Fully cooked andouille sausage; 12 oz Boneless skinless chicken thighs; 12 oz Raw shrimp

Onion, celery, and bell pepper are often called the Cajun trinity. They give this rice-free adaptation its aromatic foundation.

type: Potato
sauce: Tomato · Chicken · Sausage · Shrimp

Time and servings

Prep: 40 min
Cook: 100 min
Total: 140 min
Servings: 6

Nutrition per serving

Calories: about 550
Protein: 36 g
Fat: 25 g
Carbs: 46 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.
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.
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Brown the sausage and chicken
Peel and devein the shrimp if needed and refrigerate them while the sauce cooks. Cut the andouille and chicken into bite-size pieces. Warm the olive oil over medium-high heat. Brown the sausage, transfer it to a plate, then cook the chicken until its thickest piece reaches 165°F74°C. Transfer it to the sausage plate.
Cook the trinity
Dice the onion, celery, and green pepper and slice the garlic. Cook the onion, celery, and pepper in the same pan until the onion is soft. Stir in the Creole seasoning and garlic for 30 seconds.
Reduce the tomato sauce
Add the canned tomatoes and chicken broth. Simmer until the vegetables are tender and the liquid is reduced enough to coat gnocchi rather than pool in the pan.
Heat the cooking water
During the last 10 minutes of simmering the jambalaya sauce, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float. Let excess water drain away.
Cook the shrimp and finish
Return the sausage and chicken to the simmering sauce and heat through, then add the shrimp. Cook just until the shrimp are opaque and firm. Fold in the poached gnocchi and remove from the heat.