Gnocchi with Andouille Cajun Cream Sauce
Updated: Jan 4
I normally post recipes on Monday afternoons. Do to some family issues, I am just getting to it. Here is a recipe for a dish that I will be cooking for dinner on Tuesday. Since my wife will be out of town with a family emergency, I am left to play in the kitchen. So I am using two ingredients that she does not care for, Gnocchi and Andouille. It is a great pairing. You can either use a spicy tomato sauce or a cream sauce.
8 ounces Gnocchi, cooked
2 tablespoons Butter
1 pound Andouille, sliced into disc
1 medium Onion, diced
4 Garlic Cloves, sliced
2 tablespoons Cajun Seasoning
4 cups Heavy Cream
1 tablespoon Worcestershire Sauce
2 Tablespoons Tabasco
1 bunch Green Onions, chopped
1 cup Parmesan Cheese, grated
Over medium heat, brown Andouille and drain. Add onion, garlic and Cajun Seasoning. Sauté until the onions are clear. Add cream, Worcestershire and Tabasco; bring to a boil. Simmer for about 20 minutes, until reduced by 1/3. Add green onions and mix. Add Parmesan Cheese, stirring constantly, until the cheese has incorporated into the sauce. Add the cooked gnocchi and toss.
Coming soon to IBooks: You Can’t Keep New Orleans Out Of The Cook.