Slow cooked onion and reggiano cream gnocchi with aged balsamic

Pasta lovers, rejoice!

Here is our very own recipe for delectable slow cooked onion and reggiano cream gnocchi with aged balsamic. At Fenix, this recipe is normally served with smoked chicken as pictured above. We’ve altered the recipe to be suitable if you’re entertaining those with certain dietary requirements. Look at you, ever the accommodating host!

This dish will be the hero of your dinner party.

Serves 4 as a main course or 6 as a small entree (approximately).

INGREDIENTS:

Gnocchi:

500g mashed potato (pre-cooked)

3 egg yolks

200g grated parmesan cheese

Ground nutmeg to taste (approx. ½ to 1 tsp)

Butter for pan frying Plain flour for dusting

Sauce:

500ml white wine

2 large brown onions

Olive oil

Salt

500ml pouring cream

150g grated Reggiano cheese

Barrel Aged Balsamic Vinegar (or balsamic glaze) to garnish

METHOD:

Gnocchi:

1. Combine potato, parmesan, and egg yolks on a floured surface and knead until well combined and smooth. Add a little extra flour as you’re kneading if you find that the mixture is too sticky. It should resemble a loose dough when done.
2. Roll into 2cm thick strips, and then cut into gnocchi pieces. (approx. 2cm x 2cm)
3. Boil in salted water until gnocchi floats to the surface (approx. 3 mins if your water is at rolling boil)
4. Refresh (rinse) the gnocchi in cold water and then pan fry in a little butter until golden brown.

Sauce:

1. In a deep fry pan, or saucepan, bring your white wine to the boil and then reduce the heat and simmer without a lid until the wine has reduced by half.
2. While your wine is reducing, thinly slice your onions, and then cook in a large, dry fry pan for 5 mins or until dark brown and softened. Be careful to stir regularly through this process. Add a dash of olive oil and a pinch of salt, and cook for a further 5-10mins or until completely softened and caramelised. Set aside.
3. Add your cream to the reduced wine, and continue to simmer until total mix is reduced by a further third (or until mixture has thickened slightly and is more golden in colour than white).
4. Take the cream mix off of heat, and add the grated Reggiano, stirring constantly until smooth.
5. Combine cooked gnocchi, onion and sauce in one pan, and stir to combine. Serve into pasta bowls, and drizzle each serving with a garnish of barrel aged balsamic vinegar (or balsamic glaze) and enjoy!

We recommend pairing this dish with a full bodied white wine such as a Chardonnay or Soave. If you prefer reds, then a light Merlot or a young Pinot Noir will also work well.

*Flavour alternatives: add some butter, garlic and thyme sautéed mushrooms to your onion after caramelising to bring an earthy richness to the dish. Bonus points for a drizzle of truffle oil at the end in addition to the vinegar.