Gnocchi is a classic dish that is timeless and refined. At Eunice, Chef Drake Leonards adds a sophisticated twist with a creamy seafood-infused sauce, fresh blue crab from the Gulf of Mexico, and a delightful burgundy truffle and parmesan cheese topping. It is comfort food in a bowl - perfect with a glass of wine during Houston's festive holiday season.
The Gnocchi
To make this dish a great combination of textures and flavors, Chef Leonards focuses on creating a great gnocchi by boiling the potatoes and then drying them in the oven. While they’re still warm, he mixes in egg yolk, butter, white pepper, fresh nutmeg, and enough flour to create the dough. Working quickly, he rolls the dough into logs, cuts them into 1-inch pieces, and rolls them on a gnocchi paddle before poaching them in salted simmering water for 30 seconds.
The Sauce
The creamy sauce is made from a reduction of crab stock to bring out the seafood flavor, dry vermouth, fennel, shallots, herbs, cream, and butter.
The Crab
The menu at Eunice focuses on the flavors of Chef Leonards childhood. Growing up in South Louisiana, blue crab from the Gulf of Mexico was a staple, and two jumbo lumps make a flavorful appearance in this dish.
The Toppings
The gnocchi is topped with aromatic black burgundy truffles and a generous sprinkle of Parmesan cheese. eunicerestaurant.com