• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Caramelized Onion Gnocchi with Spring Veggies and a Simple White Wine Sauce

I love gnocchi – not just eating it, but making it. There’s something so satisfying about gently rolling out the ropes, cutting them, watching them fall into the water, and rise again – letting you know (just in time) that they’re ready for eating. One of my favorite versions of gnocchi is ricotta gnocchi, a super easy, apartment kitchen friendly recipe that replaces the relatively tedious potato cooking/mashing with ricotta cheese. It got me to thinking what else you could use to make these lovely pasta dumplings.

After a little research I discovered that I’d been crazy to limit my gnocchi-making self to just potatoes or cheese. Recipe writers and food bloggers everywhere had made gnocchi using spinach, carrots, and much more. So I ran home to make gnocchi with one of my favorite things: caramelized onions. The result was delicious. The onion flavor in the gnocchi was actually a little mild, but with more caramelized onion in the pasta it was delish!

Caramelized Onion Gnocchi with Spring Veggies and a Simple White Wine Sauce

Served 2.
Leftover Potential: Like most pasta, this reheats pretty well. Try reheating it in the oven with parmesan cheese baked on top for an awesome crust!

1 Tbsp olive oil
1 sweet onion, thinly sliced
2 leeks, thinly sliced
2 shallots, thinly sliced
salt, as needed
1 cup flour, or more as needed

1 Tbsp butter
1/2 cup mushrooms, thinly sliced
1/2 cup peas
2 cloves garlic, minced
3/4 cup white wine
2 Tbsp fresh herbs (I used rosemary, thyme, basil, parsley)
salt and pepper, as needed
ricotta, as needed for garnish

1. In a large saute pan, heat the olive oil over medium heat. Add the onions and saute until caramelized, 8-10 minutes. Season with salt.
2. Place the onion mixture to a food processor or blender, and process into a smooth paste. Transfer the paste to a medium bowl, and add the flour. Mix well to combine. Add flour as needed to make a dough that will hold its shape when rolled out.
3. Roll the gnocchi into long, thin logs, and cut into 1/2″ pieces. Cook the gnocchi in salted boiling water until they rise to the surface, 3-4 minutes.
4. Meanwhile, make the sauce. Heat the butter in a large saute pan. Add the mushrooms, peas, and garlic. Cook until the mushrooms are tender and the garlic is fragrant, about 2 minutes. Add the wine, and bring to a simmer. Reduce the mixture by about half for the best concentration of flavor. Season with herbs, salt, and pepper.
5. When the gnocchi has finished cooking, remove it from the water and toss it in the sauce. Saute briefly to heat through. Serve warm, with a dollop of good ricotta cheese and a sprinkling of chives! Mmmm!

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