• Tommy Centola

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.

Enjoy!!!

Coming soon to IBooks: You Can’t Keep New Orleans Out Of The Cook.

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