A creamy white wine sauce with Louisiana crawfish tails served over gnocchi.
Serves 6 to 8
2 tablespoons extra virgin olive oil
3 shallots, minced
3 cloves garlic, minced
leaves from 3 stems thyme, minced
leaves from 3 stems rosemary, minced
1 cup dry white wine
2 cups heavy cream
salt and freshly ground black pepper, to taste
8 ounces Louisiana crawfish tails
1 package of your favorite gnocchi, cooked according to package direction
Heat the oil in a large saucepan set over medium-high heat. Add the shallots, garlic, thyme, and rosemary and cook until shallots are translucent, about 6 minutes. Add the white wine and increase the heat to high.
Cook until liquid is reduced by half, about 5 minutes. Add the cream, reduce the heat to low, and cook until cream is reduced, about 10 minutes.
Add the crawfish tails and cook until heated through, about 4 minutes. Season with salt and pepper. Toss with gnocchi and serve.