Potato Gnocchi With Saffron And Seafood Sauce

Name: Potato Gnocchi With Saffron And Seafood Sauce
Ingredients: 2 cloves garlic, crushed; 3 tablespoon shallots, chopped; 1 tablespoon sage; pinch saffron; kosher salt, to taste; fresh ground pepper, to taste; 4 cup fish broth or chicken stock; 3 pound yukon potatoes; 1 pinch nutmeg; 2 cup all-purpose flour; 2 eggs; 1/4 cup extra virgin olive oil; 2 tablespoon shallots, minced; 12 ounce mussels; 8 ounce shrimp; 8 ounce calamari; 4 cup saffron broth; 1/4 cup heavy cream; 2 tablespoon unsalted butter; cilantro, for garnish; kosher salt, to taste; freshly ground pepper, to taste

Chef Marc Murphy|Feb. 9, 2016 12:57 pm EST

4 (1 ratings)

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This Valentine's Day, Landmarc restaurants will be offering romantic and heart-warming specials. You can go out and visit Landmarc at Time Warner Center or Tribeca in NYC or if you decide to stay in, you can make Marc Murphy’s recipe for Potato Gnocchi with Seafood and Saffron (which is being offered on the Valentine’s Day menu at Landmarc Tribeca).No matter what you decide to do this Valentine’s Day, this recipe should be a part of your romantic evening.Keep reading to find out what entrées they’ll be serving at Landmarc this Valentine’s Day and for more information on Landmarc’s specialty cocktails, appetizers and desserts, click here.Chef/Partner: Marc Murphy Date: Sunday, February 14, 2016Valentine's Day Dinner Specials - Landmarc at Time Warner CenterPrice: À la carteHours: 5:00 - 11:00 PM Note: Landmarc TWC's regular dinner menu also available ENTRÉES Poached lobster - leeks fondue & new potatoes, pickled mustard seed - $38Long Island duck two ways - seared breast & confit leg hash, foie gras & cherry mostarda, capers - $36Steak for two - potato gratin, balsamic & red onion jam - $95Market catch for two - potato, zucchini & artichoke confit, blistered cherry tomatoes - $95Valentine's Day Dinner Specials - Landmarc Tribeca Price: À la carte Hours: 5:00 - 11:00 PM Note: Landmarc Tribeca's regular dinner menu also available ENTRÉESSteak for two - broccoli Cheddar potato gratin, watercress & chimichurri - $95Hanger steak - duchess potatoes & grilled vegetables - $37

Servings

4

Ingredients

2 cloves garlic, crushed
3 tablespoon shallots, chopped
1 tablespoon sage
pinch saffron
kosher salt, to taste
fresh ground pepper, to taste
4 cup fish broth or chicken stock
3 pound yukon potatoes
1 pinch nutmeg
2 cup all-purpose flour
2 eggs
1/4 cup extra virgin olive oil
2 tablespoon shallots, minced
12 ounce mussels
8 ounce shrimp
8 ounce calamari
4 cup saffron broth
1/4 cup heavy cream
2 tablespoon unsalted butter
cilantro, for garnish
kosher salt, to taste
freshly ground pepper, to taste

Directions

Put all the ingredients in a large saucepot; let them boil in a medium low temperature for about 30-40 minutes.
Strain and reserve.
Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes.
Drain, cool, and mash with a fork or potato masher. Combine 1 cup mashed potato, nutmeg, flour, and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes." On a floured surface, cut snakes into half-inch pieces.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes. Once the gnocchi have risen to the top of the boiling water, strain, and set aside.
In a large sauté pan over medium heat, add the olive oil and shallots. Once the shallots are caramelized about 6 to 8 minutes, add all the seafood and the saffron broth.
Reduce liquid by a half in volume, and then add the cream and butter creating a creamy sauce. Add to sauce to coat and finish cooking about 1-2 minutes. Scoop into 4 bowls and garnish with cilantro leaves.