Crawfish Gnocchi Chef Jesus Varguez Roux Louisiana Kitchen A creamy white wine sauce with Louisiana crawfish tails served over gnocchi. Cook/Prep Time: 30 MinutesServings: 6 to 8 Ingredients 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 directions Directions 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. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!