Gnocchi With A Garlic Cream Sauce And Balsamic Glazed Pearl Recipe

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Servings: 4


Cost per serving $1.35 view details
  • 1 1/2 lb Idaho potatoes - (abt 3 large) scrubbed, and boiled in skins till tender
  • 1 x egg
  • 1/2 c. finely-grated Parmesan cheese
  • 1 tsp salt Freshly-grnd black pepper to taste
  • 3/4 c. flour - (to 1 c.) Salted water for cooking gnocchi
  • 1/2 c. roasted garlic pureed, chopped
  • 4 c. heavy cream Salt - to taste Cayenne pepper to taste
  • 1 pt pearl onions peeled, ends trimmed
  • 1 1/2 Tbsp. unsalted butter Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. balsamic vinegar
  • 1/4 c. chicken or possibly beef stock
  • 2 Tbsp. sugar
  • 3 sprg fresh thyme


  1. Allow the cooked potatoes to cold slightly, then carefully peel while holding potato with a kitchen mitt. While still warm, puree potatoes through a ricer or possibly food mill into a large mixing bowl and allow to cold completely before proceeding.
  2. Add in the cheese, egg, salt and pepper and mix well. Gradually add sufficient flour to create 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 pcs 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 pcs 1/2-inch wide. Roll each piece briefly to create small balls. Holding one piece at a time, roll the tines of a fork against the dough till slight indentations are formed. Repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or possibly baking sheet.
  5. Immediately add in the gnocchi to the boiling water and continue cooking for 2 to 3 min once they have risen to the top. Remove the cooked gnocchi with a slotted spoon or possibly 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 till liquid has reduced by half, about 20 min.
  7. In a blender, puree sauce (Use caution if warm!), 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/fry onions in butter till golden on all sides, turning onions frequently for even coloring. Season with salt and pepper and add in balsamic vinegar, stock, sugar and thyme sprigs and continue to cook, stirring frequently, till liquid has evaporated to a syrupy consistency and onions are cooked through, about 15 to 20 min.
  9. Note: If liquid has reduced and onions are not cooked through, add in a little bit of water and continue to cook till done, scraping sides and bottom of pan to prevent burning.
  10. This recipe yields 4 main course servings or possibly 6 first course servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 543g
Recipe makes 4 servings
Calories 517  
Calories from Fat 86 17%
Total Fat 9.8g 12%
Saturated Fat 4.89g 20%
Trans Fat 0.0g  
Cholesterol 73mg 24%
Sodium 1263mg 53%
Potassium 851mg 24%
Total Carbs 89.75g 24%
Dietary Fiber 5.4g 18%
Sugars 13.18g 9%
Protein 17.16g 27%
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