Red Fish Grill's Crawfish Saute with Pecan Pesto Gnocchi Recipe


Executive Chef Michael Gottlieb

4 oz Louisiana Crawfish Tail Meat
6 oz Gnocchi (see recipe)
1.5 oz Pecan Pesto (see recipe)
3 oz Heavy Cream
1 oz Butter, Unsalted
Salt & Pepper to Taste

Bring the heavy cream to a simmer and slowly whisk in the pesto, this will cause the cream to thicken and will create the sauce for the dish, adjust the salt and pepper levels and set to the side.

Sauté the gnocchi over medium heat in the unsalted butter, once the gnocchi are golden brown add the crawfish meat and continue to sauté. Season with salt and pepper.

Arrange the gnocchi and crawfish in a serving bowl and drape with the previously made pesto sauce.

1lb Russet Potato
3 Egg Yolks, Large
1 tsp Kosher Salt
¼ tsp Black Pepper
1 cup All Purpose Flour

Wrap the potato in aluminum foil and bake until extremely tender. Remove the potato from the foil, peel and then grate while warm.

Fold the flour and egg yolk into the potato working quickly and making sure not to over work the dough. The dough should be almost together once mixed. If the dough is mixed too much it will become very rubbery and tough once cooked.

Divide the dough into 4 oz pieces and roll into a log shape on a floured surface until desired thickness is reached, about ½ an inch round.

Cut the gnocchi into 1 inch pieces and then blanch in boiling salted water. Shock the gnocchi in an ice water bath upon removing it from the blanching pot.

Reserve for later use.

¼ lb Basil
1 cup Toasted Pecans
½ cup Olive Oil
1 cup Parmesan
2 tsp Red Pepper Flakes
2 Garlic Cloves
Salt & Pepper to Taste

Combined all the Ingredients in the food processor and puree while slowly adding the olive oil.