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Potato Gnocchi with Local Edamame, Crawfish Marscapone

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15
serves

INGREDIENTS

7 crawfish tails, cooked
150.0 pieces of Potato Gnocchi Magnifying_glass
1 tsp. butter
7.5 cups of Crawfish Sauce Magnifying_glass
1/4 tsp. garlic, minced
1 tbsp. cream
1/4 cup edamame
salt and fresly ground black pepper, as needed
1 tsp. marscapone, whipped

INSTRUCTIONS

  1. 1
    In a large saute pan, melt butter and add cooked gnocchi. Shake gnocchi in pan so they don't stick. Leave gnocchi in pan undisturbed until they begin brown.
  2. 2
    Add garlic to pan and toss. Quickly add sauce, cream, edamame and crawfish tails. Taste for salt and pepper and place in a bowl. Garnish with mascarpone and serve.

notes

Aaron Burgau
Executive Chef
Patois
New Orleans, LA

 

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preparation methods
Meals/Courses
cuisines Cajun & Creole, North & South American
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