Gnocchi with New Orleans shrimp

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   >>> flavor of new orleans.

   >>> this morning in "today's kitchen" a great recipe for gnocchi for new orleans style shrimp . there is plenty of safe sh rrimp to eat. ben pollinger from oceana restaurant. good to see you. we're making potato gnocchi.

   >> yes, we are. a shrimp gnocchi but you have to be careful when you make gnocchi because if you don't do it right it's like lead in your stomach.

   >> it's all about technique.

   >> how do we get started?

   >> we take our potatoes and bake our potatoes. it's important to bake them rather than boil them because it dries out the moisture from the the.tea toe, the less flour you have to add later. keeps it more tender.

   >> you roasted it.

   >> on a bed of salt it keeps it elevated and the bottom of the potato from burning. we put the potato and start to pass it through the sieve. we take our skins, save them for potato skins for later on. we put our potato through the sieve. we've got our potatoes.

   >> how many are you going to use for this?

   >> this is about two potatoes. two potatoes, half a cup of flour, freshly grated nutmeg, a little salt, a little olive oil , a little beaten egg. and what we're going to do is fold that together until it starts to form a dough. we're going to fold. we're going to add more flour.

   >> what's the consist ep si you're looking for?

   >> for this dough right here. it starts to give back just a little bit but it's still soft.

   >> right.

   >> we're going to move up to the front and actually roll our gnocchi. ready to roll up your sleeves?

   >> okay.

   >> we've taken our dough and rolled it into logs about half an inch thick.

   >> okay. and then we're going to cut the logs into pieces a half inch long. so you're going to take these and let's start rolling them into little balls. then you take your fork and you're going to roll them off the tines of the fork. exactly. exactly. what we're going to do is add them to our pot right here. these are the ones we've already rolled and you can go ahead and add them right in here. while they're cooking, we've got our sh rrimp already sauteing.

   >> right.

   >> we're going to add our morel mushrooms, season that with salt. if you can't find morels in the market you can go with any kind of mushroom.

   >> how do you know when these are done? is.

   >> these are going to cook for about 30 to 45 seconds. yeah.s it? they're going to sink. you see them start to float. after they float, you're going to let them go for about ten seconds.

   >> okay.

   >> add a touch of shallots and chillies. a little bit of heat. it's not an overly spicy dish. just enough to warm up your pala palate. a touch of chicken stock to make a sauce. now we're up to that point over here, the gnocchis are almost done. they're starting to float.

   >> do you add butter to this?

   >> butter right at the end. so what we're adding to here is some pea leaves, fresh basil, a little squeeze of fresh lemon juice for a little acidity. and you're going to add your gnocchi right to the pot.

   >> amazing how this took you all of four minutes start to finish. amazing.

   >> toss that together. add just a little touch of butter.

   >> good stuff.

   >> now we're talking.

   >> now we're ready to eat.

   >> and then here we go.

   >> beautiful.

   >> yum.

   >> thank you so much. the gulf sh rrimp is still out there and safe to eat. thank you so much.

   >> coming up, jillian michaels .

   >> that's right. plus the secret to being a good housegue houseguest. test test test test.

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