We love Gnocchi with Crawfish Sauce as an easy weeknight supper during crawfish season.
Gnocchi with Crawfish Sauce
Yields: 6 servings
- 5 slices bacon, chopped
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1 clove garlic, minced
- ½ (16-ounce) package cooked crawfish tails
- ½ cup green bell pepper, diced
- ½ cup red bell pepper, diced
- ½ cup baby portobello mushrooms, finely chopped
- ½ teaspoon Old Bay Seasoning
- ¾ cup heavy whipping cream
- 2 tablespoons Creole cream cheese (recipe follows)
- 1 (16-ounce) package gnocchi, cooked according to package directions
- Garnish: chopped fresh tarragon
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels; reserve drippings in skillet. Add butter and shallot, and cook over medium heat until tender, about 1 minute. Add garlic, crawfish, bell pepper, mushrooms, and Old Bay Seasoning. Cook, stirring, for about 2 minutes. Add cream, and simmer 1 minute. Stir in Creole cream cheese. Add gnocchi, tossing to combine. Garnish with fresh tarragon, if desired.
Creole Cream Cheese
Yields: 3 cups
- 1 gallon skim milk, room temperature (70° to 80°)
- ½ cup low-fat buttermilk
- ½ teaspoon liquid rennet
- In a large nonreactive bowl, combine milk, buttermilk, and rennet, and stir constantly for 1 minute. Cover with plastic wrap or cheesecloth, and let stand undisturbed at room temperature (70° to 80°) for 16 to 24 hours. The longer the mixture sits, the firmer the cheese will be.
- Line a large colander with cheesecloth, and place in a large bowl. Ladle curds into lined colander. Refrigerate at least 6 to 8 hours. Cheese will become firmer as more liquid drains. Creole cream cheese will keep, refrigerated, up to 2 weeks.