GNOCCHI AU GRATIN ORLEANS

 

  • Cooking Time: 30
  • Servings: 4
  • Preparation Time: 45

Ingredients

  • 1 package gnocchi (16 ounces)
  • 3 slices of smokey bacon
  • 1 tablespoon minced sweet onion
  • 1 tablespoon minced garlic
  • 3/4 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons hot sauce (I used Louisiana hot Sauce)
  • Emeril's Essence, recipe follows
  • 2/3 cup grated Parmesan (reserve 2 tablespoons)
  • 2 tablespoons chopped parsley
  • -------
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

  • Preheat the oven to 400 degrees F.
  • In a skillet over medium heat, cook the bacon until crispy and drain on a paper towel. Once cooled, crumble and reserve.
  • Remove all but 1 tablespoon of the fat from the skillet and add the onions. Saute for about 3 minutes, then add the garlic. Saute for 1 minute.
  • While the veggies are sauteing, place the gnocchi in an oven-proof dish and season with Essence.
  • After the garlic has been in the skillet for a minute, slowly whisk in the cream, Worcestershire sauce, and hot sauce. Bring the sauce up to a boil then reduce to a simmer. Continue cooking the sauce until it thickens and reduces by 1/3.
  • Pour the sauce over the gnocchi and sprinkle the dish with the grated Parmesan cheese.
  • Bake for 5 minutes, remove dish from oven and sprinkle the crumbled bacon, chopped parsley and reserved Parmesan cheese over the top. Return the dish to the oven and bake for 3 to 4 more minutes.
  • --------
  • Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

Notes

While we regularly make homemade gnocchi and red sauce (recipe to come in a future post, but this is a nice way to change things up. I am working on altering the recipe to use greek yogurt or some other thickener, but for now, we only have this about every 2 months or so due to the relatively high calorie count. Still, it is a nice treat. The slight heat of Emeril’s Essence contrasts nicely with the creamy sauce.

To turn this into a complete meal, we poach or grill a couple of chicken breasts and then slightly shred or cut it up and add it to the sauce. We have made this with both homemade gnocchi and pre-packaged. It works well with both.

Categories: Dinner  Main Dish  Side Dish 

Author Credit: Emeril Lagasse

Website Credit: http://www.foodnetwork.com/recipes/emeril-lagasse/gnocchi-au-gratin-with-orleans-cream-sauce-recipe/index.html

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