Recipes

Gnocchi Au Gratin Orleans

Dinner  Main Dish  Side Dish 

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

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.

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Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

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.

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Author: Emeril Lagasse

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