- Bring water to a boil in a large pot - gnocchi need space!
- Season with 1 Tbsp salt/L of water.
- 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.
- 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.
- 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.
- One the gnocchi float (within the first minute) allow to stand in the water for another 30 seconds.
- Carefully remove with a wire skimmer and transfer to pan with the sauce.
- 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.
- Once the pasta appears glazed and well coated, serve and enjoy. The finished product should coat the pasta well as in the photo.
- Minced chives or parsley
- Drizzle of aged balsamico
- Fresh parmesan, pecorino or any grated cheese you like
- Fresh black pepper
Pasta: Potato, 00 Pasta Flour, Salt, Bay Leaf
Sauce: Cream, Fontina, Onion, Red Wine, Marsala, Garlic, Egg, Shio Koji (Gluten + Soy Free), Pepper, Salt