Gnocchi Au Gratin with Orleans Cream Sauce
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Boiling potatoes,; peeled and diced |
| 2 | tb | Butter |
| 1 | c | Flour |
| 2 | Egg yolks | |
| Salt and pepper | ||
| 2 | tb | Olive oil |
| 1 | lb | Of Tasso,; small dice |
| 1 | c | Green onions,; chopped |
| 1 | c | Chopped tomatoes,; peeled and seeded |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 4 | c | Heavy cream |
| 1 | tb | Worcestershire sauce |
| 2 | tb | Crystal hot sauce |
| Essence | ||
| 2/3 | c | Grated Parmigiano-Reggiano cheese,; plus 2 tablespoons |
| 2 | tb | Chopped chives |
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