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Gnocchi with a Garlic Cream Sauce and Balsamic Glazed Pearl Onions (Emeril Lagasse) Recipe

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Gnocchi with a Garlic Cream Sauce and Balsamic Glazed Pearl Onions (Emeril Lagasse)
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Ingredients
17
Count
Nutrition
1095
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. 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.
  2. Bring a large pot of salted water to a rolling boil.
  3. 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.
  4. 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.
  5. Garlic Cream Sauce:
  6. In a saucepan combine roasted garlic and heavy cream and bring to a boil. Reduce heat to a simmer and cook until liquid has reduced by half, about 20 minutes.
  7. In a blender, puree sauce (Use caution if hot!), and season with salt and pepper to taste. Toss gnocchi with sauce and garnish with BALSAMIC GLAZED PEARL ONIONS.
  8. BALSAMIC-GLAZED PEARL ONIONS:
  9. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1094.66 Kcal (4583 kJ)
Calories from fat 602.05 Kcal
% Daily Value*
Total Fat 66.89g 103%
Cholesterol 241.08mg 80%
Sodium 1756.59mg 73%
Potassium 1199.49mg 26%
Total Carbs 106.84g 36%
Sugars 11.08g 44%
Dietary Fiber 11.59g 46%
Protein 23.53g 47%
Vitamin C 44.2mg 74%
Vitamin A 0.3mg 12%
Iron 5.9mg 33%
Calcium 398mg 40%
Amount Per 100 g
Calories 209 Kcal (875 kJ)
Calories from fat 114.95 Kcal
% Daily Value*
Total Fat 12.77g 103%
Cholesterol 46.03mg 80%
Sodium 335.38mg 73%
Potassium 229.01mg 26%
Total Carbs 20.4g 36%
Sugars 2.11g 44%
Dietary Fiber 2.21g 46%
Protein 4.49g 47%
Vitamin C 8.4mg 74%
Vitamin A 0.1mg 12%
Iron 1.1mg 33%
Calcium 76mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.7
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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