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


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


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.

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