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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Warm Spinach Salad with Pancetta Dressing

Recipe courtesy of Tiffani Thiessen

Spinach, Bacon, and Goat Cheese Frittata

Recipe courtesy of Hugh Fearnley-Whittingstall

Roasted Fig Salad with Goat Cheese, Prosciutto and Arugula

Recipe courtesy of Laura Vitale

Spinach and Ricotta Gnocchi

Recipe courtesy of Debi Mazar and Gabriele Corcos

Warm Spinach and Artichoke Dip

Recipe courtesy of Ellie Krieger

Roasted Beet Salad with Oranges and Creamy Goat Cheese Dressing

Recipe courtesy of Kelsey Nixon

Art Smith's Goat Cheese Drop Biscuits

Recipe courtesy of Art Smith

Sausage and Goat Cheese Egg Casserole

Recipe courtesy of Tiffani Thiessen

French Lentils with Walnuts and Goat Cheese

Recipe courtesy of Laura Calder

On TV

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here