Recipes in Rotation: Gnocchi Au Gratin Orleans from Emeril Lagassé

See more pictures from “Making gnocchi with Daniel and Brenda” here

Recipes in Rotation is a series that allows me to highlight recipes that have made their way into “the book.” This book is the binder that contains recipes we make on a regular basis. I keep them in this special binder for quick and easy access without sorting through a bunch of other recipes to speed things up when I need to get dinner on the table.

Our first recipe is a new addition. While we regularly make homemade gnocchi and red sauce (recipe to come in a future post) 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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Gnocchi Au Gratin Orleans by Emeril Lagassé

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

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):

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

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