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Andouille Gnocchi With Spicy Tomato Sauce

  • Yield: 4 first-course servings


  • 2 large baking potatoes
  • 2 cups Spicy Tomato Sauce
  • 1 tablespoon plus 1 teaspoon olive oil
  • 6 ounces finely chopped andouille sausage
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1 1/2 teaspoons salt
  • 5 turns freshly ground black pepper
  • 1/2 teaspoon Emeril's Creole Seasoning
  • 1 large egg
  • 3/4 cup coarsely grated fresh Parmesan cheese
  • 1/2 cup plus 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup water
  • 1/4 cup chopped fresh basil


  • Bake the potatoes at 400?F until fork-tender, for about 1 hour. Remove from the oven and set aside until cool enough to handle. Prepare the Spicy Tomato Sauce and set aside.
  • Heat 1 tablespoon of the oil in a small skillet over high heat. Add the andouille, garlic, basil, and oregano and sautÈ for 2 minutes. Remove from the heat and pour into a large bowl.
  • Scrape the potatoes from their skins into the bowl and mash them into the andouille. Stir in 1 teaspoon of the salt, 3 turns of the pepper, the Creole Seasoning, egg, 1/4 cup Parmesan, and 1/4 cup plus 3 tablespoons (7 tablespoons) of the flour. Makes 2 1/2 cups.
  • Sprinkle the remaining 1/4 cup flour on a baking sheet lined with waxed paper. Using 2 teaspoons, form the gnocchi mixture into 28 dumplings and roll them in the flour on the baking sheet.
  • In a large saucepan over high heat, combine the milk, water, the remaining 1 teaspoon oil, 1/2 teaspoon salt, and 2 turns pepper and bring just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon.
  • While the gnocchi are poaching, reheat the Spicy Tomato Sauce over low heat.
  • To serve, spoon 1/4 cup of the sauce into each of 4 shallow bowls. Arrange 7 gnocchi on top and add another 1/4 cup sauce. Sprinkle each serving with 2 tablespoons Parmesan, and top with 1 tablespoon chopped basil.