POTATO GNOCCHI WITH CARAMELIZED ONION FONDUTA

POTATO GNOCCHI WITH CARAMELIZED ONION FONDUTA

LEAFY GREEN & HERB PANSOTTI WITH SALSA DI NOCI Reading POTATO GNOCCHI WITH CARAMELIZED ONION FONDUTA 2 minutes Next Kale Mafaldine Cacio e Pepe

INSTRUCTIONS

  1. Bring water to a boil in a large pot - gnocchi need space!
  2. Season with 1 Tbsp salt/L of water.
  3. In a separate pan large enough to contain the pasta and sauce, add the Caramelized Onion Fonduta with a 3-4 Tbsp pasta water.  Warm the sauce and melt over low heat - use a whisk to stir as it melts to maintain consistency.
  4. Take the wax paper insert by the corners with both hands, and carefully slide the gnocchi out of the open end into boiling salted water - these are delicate and you don't want to crush.
  5. Make sure your heat is turned up all the way as the gnocchi will settle at the bottom.  Gently give the water a stir with a spoon just to ensure nothing is hiding at the bottom of the pot.
  6. One the gnocchi float (within the first minute) allow to stand in the water for another 30 seconds.
  7. Carefully remove with a wire skimmer and transfer to pan with the sauce.
  8. Allow to simmer together for 1-2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan. 
  9. Once the pasta appears glazed and well coated, serve and enjoy.  The finished product should coat the pasta well as in the photo.

ENHANCEMENT IDEAS

  • Minced chives or parsley
  • Drizzle of aged balsamico
  • Fresh parmesan, pecorino or any grated cheese you like
  • Fresh black pepper
INGREDIENTS

Pasta: Potato, 00 Pasta Flour, Salt, Bay Leaf

Sauce: Cream, Fontina, Onion, Red Wine, Marsala, Garlic, Egg, Shio Koji (Gluten + Soy Free), Pepper, Salt

Fresh handmade ravioli pasta.

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