Truffled Crawfish Boil Gnocchi

Truffled Crawfish Boil Gnocchi
Staff Writer


A crawfish boil is a New Orlean's specialty, which is why chef Tony McPhail of the famed Commander's Palace chose to create a recipe for it for Taste of the NFL's event in New Orleans. 


Place a large sauce pan with the water over high heat and bring to a boil with the Creole seasoning. 

On another burner, preheat a medium sauce pot over medium-high heat. Add the butter, garlic, and shallots and toast until golden brown while stirring continuously. Add the Andouille and cook for 20 more seconds. Add the remaining vegetables and cook for 2-4 minutes. Add the crawfish and gnocchi and continue to cook for 2 more minutes or until hot and steaming. Remove the pan from the heat, deglaze with the brandy and return to the heat to flambé. When the flame subsides, pour in the heavy cream, bring to a simmer, and reduce the cream until a sauce consistency is reached. Finally, adjust the seasoning as necessary and add the green onions, fresh thyme, and truffle oil. Ladle the crawfish stew into warm appetizer bowls and enjoy with a full-flavored chardonnay.


Calories per serving:

543 calories

Dietary restrictions:

Low Sodium Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Pork Free

Daily value:



  • Fat 28g 43%
  • Carbs 51g 17%
  • Saturated 16g 80%
  • Fiber 3g 12%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 8g
  • Polyunsaturated 2g
  • Protein 19g 38%
  • Cholesterol 154mg 51%
  • Sodium 85mg 4%
  • Calcium 140mg 14%
  • Magnesium 71mg 18%
  • Potassium 469mg 13%
  • Iron 3mg 17%
  • Zinc 2mg 13%
  • Phosphorus 317mg 45%
  • Vitamin A 321µg 36%
  • Vitamin C 6mg 10%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 9%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 0mg 14%
  • Folic Acid (B9) 51µg 13%
  • Vitamin B12 1µg 21%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 14%
  • Vitamin K 59µg 74%
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