- 2 large baking potatoes
- 2 cups Spicy Tomato Sauce 
- 1 tablespoon plus 1 teaspoon olive oil
- 6 ounces finely chopped andouille sausage
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1 1/2 teaspoons salt
- 5 turns freshly ground black pepper
- 1/2 teaspoon Emeril's Creole Seasoning 
- 1 large egg
- 3/4 cup coarsely grated fresh Parmesan cheese
- 1/2 cup plus 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup water
- 1/4 cup chopped fresh basil
- Bake the potatoes at 400?F until fork-tender, for about 1 hour. Remove from the oven and set aside until cool enough to handle. Prepare the Spicy Tomato Sauce and set aside.
- Heat 1 tablespoon of the oil in a small skillet over high heat. Add the andouille, garlic, basil, and oregano and sautÈ for 2 minutes. Remove from the heat and pour into a large bowl.
- Scrape the potatoes from their skins into the bowl and mash them into the andouille. Stir in 1 teaspoon of the salt, 3 turns of the pepper, the Creole Seasoning, egg, 1/4 cup Parmesan, and 1/4 cup plus 3 tablespoons (7 tablespoons) of the flour. Makes 2 1/2 cups.
- Sprinkle the remaining 1/4 cup flour on a baking sheet lined with waxed paper. Using 2 teaspoons, form the gnocchi mixture into 28 dumplings and roll them in the flour on the baking sheet.
- In a large saucepan over high heat, combine the milk, water, the remaining 1 teaspoon oil, 1/2 teaspoon salt, and 2 turns pepper and bring just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon.
- While the gnocchi are poaching, reheat the Spicy Tomato Sauce over low heat.
- To serve, spoon 1/4 cup of the sauce into each of 4 shallow bowls. Arrange 7 gnocchi on top and add another 1/4 cup sauce. Sprinkle each serving with 2 tablespoons Parmesan, and top with 1 tablespoon chopped basil.