Kosher salt and freshly ground black pepper
1 cup grated Swiss or Gruyère cheese
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.
1 package (8 ounces) cream cheese, softened
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.