Gnocchi with a Garlic Cream Sauce and Balsamic Glazed Pearl Onions
- 1 1/2 pounds Idaho potatoes, about 3 large, scrubbed and boiled in skins until tender
- 1 egg
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 3/4 to 1 cup flour
- Salted water, for cooking gnocchi
- Garlic Cream Sauce:
- 1/2 cup Roasted garlic, pureed, minced
- 4 cups heavy cream
- Salt and cayenne pepper
- BALSAMIC-GLAZED PEARL ONIONS:
- 1 pint pearl onions, peeled and ends trimmed
- 1 1/2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 1/4 cup balsamic vinegar
- 1/4 cup chicken or beef stock
- 2 tablespoons sugar
- 3 sprigs fresh thyme
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. 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.
Bring a large pot of salted water to a rolling boil.
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.
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.Garlic Cream Sauce: 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.
Recipe courtesy Emeril Lagasse, 2000