Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Idaho potatoes - (abt 3 large) - scrubbed, and Boiled in skins until tender

  2. 1 Egg

  3. 1/2 cup 73g / 2.6oz Finely-grated Parmesan cheese

  4. 1 teaspoon 5ml Salt

  5. 3/4 cup 46g / 1.6oz Flour - (to 1 cup)

  6. Salted water - for cooking gnocchi

  7. Garlic Cream Sauce

  8. 1/2 cup 118ml Roasted garlic - pureed, minced

  9. 4 cups 948ml Heavy cream

  10. Cayenne pepper - to taste

  11. Balsamic Glazed Pearl Onions

  12. 1 Pearl onions - peeled, ends trimmed

  13. 1 1/2 tablespoons 22ml Unsalted butter

  14. Salt - to taste

  15. Freshly-ground black pepper - to taste

  16. 1/4 cup 59ml Balsamic vinegar

  17. 1/4 cup 59ml Chicken or beef stock

  18. 2 tablespoons 30ml Sugar

  19. 3 sections Fresh thyme

Instructions Jump to Ingredients ↑

  1. Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt. While still hot, puree potatoes through a ricer or food mill into a large mixing bowl and allow to cool completely before proceeding.

  2. Add the cheese, egg, salt and pepper and mix well. Gradually add in enough flour to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork.

  3. Bring a large pot of salted water to a rolling boil.

  4. Cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface. Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed. Slice the rope into pieces 1/2-inch wide. Roll each piece briefly to form small balls. Holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed. Repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or baking sheet.

  5. Immediately add the gnocchi to the boiling water and continue cooking for 2 to 3 minutes once they have risen to the top. Remove the cooked gnocchi with a slotted spoon or skimmer and serve immediately with Garlic Cream Sauce and Balsamic Glazed Pearl Onions.

  6. Garlic Cream Sauce: In a saucepan combine roasted garlic and heavy cream and bring to a boil. Reduce heat to a simmer and cook until liquid has reduced by half, about 20 minutes.

  7. In a blender, puree sauce (Use caution if hot!), and season with salt and pepper to taste. Toss gnocchi with sauce and garnish with Balsamic Glazed Pearl Onions.

  8. Balsamic Glazed Pearl Onions: In a skillet over medium-high heat saute onions in butter until golden brown on all sides, turning onions frequently for even coloring. Season with salt and pepper and add balsamic vinegar, stock, sugar and thyme sprigs and continue to cook, stirring frequently, until liquid has evaporated to a syrupy consistency and onions are cooked through, about 15 to 20 minutes. Note: If liquid has reduced and onions are not cooked through, add a little bit of water and continue to cook until done, scraping sides and bottom of pan to prevent burning.

  9. This recipe yields 4 main course servings or 6 first course servings.


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