Gnocchi with Cajun Andouille Sauce

I loved the Tobin tradition of potato dumplings.  I soon found out the Italians call them Gnocchi.  I did some research, and found this lovely recipe by Emeril and tailored it for our tastes.  Now potato dumplings arent' just for Thanksgiving, they can be any day!

Gnocchi with Cajun Cream Sauce

4 servings

Ingredients:

2 c potato dumplings

2 T butter

1 lb Andouille

1 med onion, diced

4 garlic cloves, sliced

2 T cajun seasoning

4 c heavy cream

1 T worcestershire sauce

2 T tabasco sauce

1 bunch green onions, chopped

1 c parmesan cheese

Directions:

1.  Fry sliced potato dumplings in butter in batches.  Dont overload your pan, they'll become soft.  The dumplings should be toasty.

2.  In a separate medium saucepan, brown andouille

3.  Drain fat from andouille

4.  Add onion, garlic, and cajun seasoning.  Saute until onions clear. 

5.  Add cream, worcestershire, tabasco, bring to a boil.  Simmer for about 20 minutes, until reduced by 1/3

6.  Add green onions, mix

7.  Add parmesan cheese, stir constantly, melting the cheese