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Crawfish Gnocchi

Pillowy gnocchi gets elevated with a creamy white wine sauce and Louisiana crawfish tails.

Cooking/Prep Time: 30 minutes
Serves 6 to 8

Crawfish, Entree

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  • 2 Tbsp. 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 oz. Louisiana crawfish tails
  • 1 package of your favorite gnocchi, cooked according to package direction


1.) 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.

2.) 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.

3.) Add the crawfish tails and cook until heated through, about 4 minutes. Season with salt and pepper. Toss with gnocchi and serve.