Ingredients Jump to Instructions ↓

  1. 1 cup 146g / 5.1oz Finely-chopped bulk Andouille sausage

  2. 1 cup 62g / 2 1/5oz Julienned onions

  3. 2 tablespoons 30ml Minced shallots

  4. 1 tablespoon 15ml Minced garlic

  5. 1/4 cup 59ml Balsamic vinegar

  6. 3/4 cup 177ml Olive oil - plus

  7. 2 teaspoons 10ml Olive oil

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 2 Baked potatoes (large)

  11. 1 teaspoon 5ml Salt

  12. Freshly-ground white pepper - to taste

  13. 1 Egg (large)

  14. 3/4 cup 109g / 3.8oz Goat's cheese

  15. 1/2 cup 31g / 1.1oz Flour - plus

  16. 3 tablespoons 45ml Flour

  17. 2 cups 474ml Milk

  18. 1 cup 237ml Water

  19. 4 cups 948ml Cleaned, stemmed fresh spinach

Instructions Jump to Ingredients ↑

  1. In a hot saute pan, render the andouille for 2 minutes. Add the onions. Saute for 3 to 4 minutes, or until caramelized. Add the shallots and garlic. Saute for 1 minute. Remove from heat and add the balsamic vinegar. Turn into a mixing bowl and whisk in the olive oil. Season with salt and pepper.

  2. Scrape the potatoes from their skin into the bowl. With a hand potato masher, mash the potatoes until smooth. Stir in 1 teaspoon salt, white pepper, egg, Goat's cheese, and 1/4 cup plus 3 tablespoons of the flour. Sprinkle the remaining 1/4 cup flour on a baking sheet lined with parchment paper. Turn the dough onto the floured surface and roll the dough out in a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of fork.

  3. In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper. Bring the liquid just to a boil. Add the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon and drain. Turn the gnocchi in a mixing bowl and toss with the remaining olive oil. Season with salt and pepper.

  4. In a large mixing bowl, toss the spinach, onions and vinaigrette together. Season with salt and pepper. Place the greens in the center of the plate. Arrange 1/4 of the gnocchi around each salad. Garnish with black pepper.

  5. This recipe yields 4 servings.


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