Recipe: Cooking Gnocchi and Nutella Tart from Chef Kevin Belton


Baked gnocchi

1 C. Creole seasoning

8 oz. ham steak, cubed

1 1/4 cup chicken broth

1/4 cup parsley, chopped

Kosher salt and freshly ground black pepper

1 cup grated Swiss or Gruyère cheese

Preheat grill to high.

Melt butter in a large ovenproof skillet over medium heat. Add onion, Creole seasoning and cook until softened, about 3 minutes. Add the ham and thyme and continue cooking until the ham is lightly browned.

Add the chicken stock and bring to a boil. Add the gnocchi, mix well, cover and cook until the gnocchi are slightly tender, about 5 minutes. Remove from fire. Uncover and stir in parsley, peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle cheese on top and grill until browned and bubbling, about 3 minutes. Serve.

Nutella tarts

1 package (8 ounces) cream cheese, softened

1 cup of icing sugar

1-1/4 cup Nutella, divided

1 carton (8 ounces) frozen whipped topping, thawed

1 chocolate crumb crust (9 inches)

In a large bowl, beat cream cheese, powdered sugar and 1 cup Nutella until smooth. Add whipped topping. Spread evenly in the crust.

Reheat the remaining Nutella in the microwave for 15 to 20 seconds; drizzle over the tart. Refrigerate at least 4 hours or overnight.

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