Recipe courtesy of Emeril Lagasse
Print
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup finely chopped bulk Andouille sausage
  • 1 cup julienned onions
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/4 cup balsamic vinegar
  • 3/4 cup olive oil plus 2 teaspoons
  • Salt and pepper
  • 2 large baked potatoes
  • 1 large egg
  • 3/4 cup Goat's cheese
  • 1/2 cup plus 3 tablespoons flour, in all
  • 2 cups milk
  • 1 cup water
  • 4 cups fresh spinach, cleaned and stemmed
  • Black pepper

Directions

In a hot saute pan, render the andouille for 2 minutes. Add the onions. Saute for 3 to 4 minutes, or until caramelized. Add the shallots and garlic. Saute for 1 minute. Remove from heat and add the balsamic vinegar. Turn into a mixing bowl and whisk in the olive oil. Season with salt and pepper. Scrape the potatoes from their skin into the bowl. With a hand potato masher, mash the potatoes until smooth. Stir in 1 teaspoon salt, white pepper, egg, Goat's cheese, and 1/4 cup plus 3 tablespoons of the flour. Sprinkle the remaining 1/4 cup flour on a baking sheet lined with parchment paper. Turn the dough into the floured surface and roll the dough out in a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of fork. In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain. Turn the gnocchi in a mixing bowl and toss with the remaining olive oil. Season with salt and pepper. In a large mixing bowl, toss the spinach, onions and vinaigrette together. Season with salt and pepper. Place the greens in the center of the plate. Arrange 1/4 of the gnocchi around each salad. Garnish with black pepper.

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