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Recipe: Chef Kevin Belton's Gnocchi Bake, Nutella Pie

Chef Belton cooks up his Gnocchi Bake and Nutella Pie


Gnocchi Bake

2 Tbsp. butter

1 onion, chopped

1 tsp. Creole seasoning 

 8oz. ham steak, cubed 

2 sprigs thyme

1 1/4 cups chicken stock 

1lb. pkg potato gnocchi

1/4 cup parsley, chopped 

1 cup peas, thawed

1/4 cup heavy cream

Kosher salt and freshly ground black pepper 

1 cup shredded Swiss or Gruyere cheese

Preheat the broiler to high heat. 

Melt the 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 to cook until the ham is lightly browned. 

Add chicken stock and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes. Remove from the heat. Uncover and stir in the parsley, peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Serve.

Nutella Pie

1 package (8 ounces) cream cheese, softened

1 cup confectioners' sugar

1-1/4 cups Nutella, divided

1 carton (8 ounces) frozen whipped topping, thawed

1 chocolate crumb crust (9 inches)

In a large bowl, beat cream cheese, confectioners' sugar and 1 cup Nutella until smooth. Fold in whipped topping. Spread evenly into crust.

Warm remaining Nutella in microwave for 15-20 seconds; drizzle over pie. Refrigerate at least 4 hours or overnight.

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