Savory Cornbread Crusted French Toast & Chicken Alfredo a la Diable

Tiffany Aaron


For Gnocchi:

1 – 15 oz. can sweet potatoes, drained and mashed

2 egg yolks

1 package Martha White Buttermilk Cornbread & Muffin Mix

1/2 cup all-purpose flour (plus additional flour for dusting)

1/4 cup grated parmesan cheese

3/4 teaspoon salt

6 Tablespoons salted butter


For Garlic Sauce:

2 Tablespoons salted butter

6 cloves of garlic, minced

2 Tablespoons all-purpose flour

1/4 teaspoon garlic powder

1 1/2 cups milk

1 1/4 cup white cheddar cheese, shredded and divided

1/2 cup provolone, grated

1/4 cup grated parmesan cheese



8 oz. hot smoked sausage links, thinly sliced

1 Tablespoon chopped parsley



1. Preheat oven to 425 degrees F.

2. Fill a 6-quart stock pot 1/3 full with water and bring to a boil.

3. Meanwhile, in a medium bowl, stir together sweet potatoes and egg yolks until well combined. Stir in Martha White Buttermilk Cornbread & Muffin Mix, flour, parmesan cheese and salt.

4. Turn dough out onto floured surface and knead gently until smooth. Divide the dough into six equal pieces. Roll each piece into a 1/2-inch thick rope, then cut into 1/2-inch pieces. Roll each piece gently in your floured hands to shape into ovals.

5. Drop 1/3 of the gnocchi in the boiling water. Cook for 1 minute after the gnocchi rise to the top. Remove the gnocchi from the water using a slotted spoon. Repeat process with remaining gnocchi.

6. Melt 2 Tablespoons butter in a 14-inch Lodge cast iron skillet over medium heat.

7. Add 1/3 of the gnocchi and pan-fry until golden brown and crispy, about 2 minutes on each side. Transfer gnocchi to plate then repeat frying process with remaining gnocchi.

8. Return the pan to the heat and add the sausage slices. Cook, stirring occasionally until sausage slices are browned on both sides. Transfer sausage to a plate and return skillet to heat.



1. Melt butter in 14-inch Lodge cast iron skillet. Add garlic and stir until garlic is fragrant. Add flour and garlic powder and whisk until a roux forms. Add milk and whisk until smooth. Bring to a simmer and stir constantly until mixture thickens, about 3 minutes.

2. Remove the pan from the heat and stir in 3/4 cups cheddar, the provolone and the parmesan cheese. Stir until smooth.

3. Add the gnocchi and sausage to the garlic cheese sauce and fold together gently until the gnocchi is well-coated.

4. Top with reserved cheddar cheese and place the pan in preheated oven until melted and bubbly about 5 minutes.

5. Garnish with chopped parsley before serving. ENJOY!