Wine. Cheese. Pasta. Need we say more, Chef? These indulgent ingredients will all make an appearance in this fabulous French onion potato gnocchi dish. Spiced with NOMU Italian Rub & fresh thyme and coated in a creamy balsamic vinegar & cheese sauce, you won’t feel anything but satisfied after this special meal.
French Onion Gnocchi
French Onion Gnocchi
with dried cranberries & balsamic vinegar
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Almonds
- Balsamic Vinegar
- Creme Fraiche
- Dried Cranberries
- Fresh Thyme
- Green Leaves
- Italian-style Hard Cheese
- NOMU Italian Rub
- Onion
- Onions
- Potato Gnocchi
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
IT’S PASTA O’CLOCK
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
FOR SOME CRUNCH
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TIME FOR THYME
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the rinsed thyme until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste) and the NOMU rub.
CRANBERRY SALAD
In a salad bowl, toss together the rinsed leaves, the chopped cranberries, ½ the toasted nuts, ½ the balsamic vinegar, a drizzle of olive oil, and seasoning. Set aside.
FINISH THE SAUCE
When the Onions are done, remove and discard the thyme, then pour in the wine and cook until almost all evaporated, 1-2 minutes. Remove the pan from the heat and add in the cooked gnocchi, the crème fraîche, the grated hard cheese, and the remaining balsamic vinegar. Loosen with the reserved pasta water if too thick. Season and set aside.
PERFECT PASTA
Serve up the creamy caramelised Onion gnocchi and garnish with the hard cheese ribbons and the remaining toasted nuts. Serve the fresh dressed salad on the side.
IT’S PASTA O’CLOCK
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
FOR SOME CRUNCH
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TIME FOR THYME
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the rinsed thyme until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste) and the NOMU rub.
CRANBERRY SALAD
In a salad bowl, toss together the rinsed leaves, the chopped cranberries, ½ the toasted nuts, ½ the balsamic vinegar, a drizzle of olive oil, and seasoning. Set aside.
FINISH THE SAUCE
When the Onions are done, remove and discard the thyme, then pour in the wine and cook until almost all evaporated, 1-2 minutes. Remove the pan from the heat and add in the cooked gnocchi, the crème fraîche, the grated hard cheese, and the remaining balsamic vinegar. Loosen with the reserved pasta water if too thick. Season and set aside.
PERFECT PASTA
Serve up the creamy caramelised Onion gnocchi and garnish with the hard cheese ribbons and the remaining toasted nuts. Serve the fresh dressed salad on the side.
IT’S PASTA O’CLOCK
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
FOR SOME CRUNCH
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TIME FOR THYME
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the rinsed thyme until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste) and the NOMU rub.
CRANBERRY SALAD
In a salad bowl, toss together the rinsed leaves, the chopped cranberries, ½ the toasted nuts, ½ the balsamic vinegar, a drizzle of olive oil, and seasoning. Set aside.
FINISH THE SAUCE
When the Onions are done, remove and discard the thyme, then pour in the wine and cook until almost all evaporated, 1-2 minutes. Remove the pan from the heat and add in the cooked gnocchi, the crème fraîche, the grated hard cheese, and the remaining balsamic vinegar. Loosen with the reserved pasta water if too thick. Season and set aside.
PERFECT PASTA
Serve up the creamy caramelised Onion gnocchi and garnish with the hard cheese ribbons and the remaining toasted nuts. Serve the fresh dressed salad on the side.
IT’S PASTA O’CLOCK
Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil.
FOR SOME CRUNCH
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TIME FOR THYME
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the rinsed thyme until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste) and the NOMU rub.
CRANBERRY SALAD
In a salad bowl, toss together the rinsed leaves, the chopped cranberries, ½ the toasted nuts, ½ the balsamic vinegar, a drizzle of olive oil, and seasoning. Set aside.
FINISH THE SAUCE
When the Onions are done, remove and discard the thyme, then pour in the wine and cook until almost all evaporated, 1-2 minutes. Remove the pan from the heat and add in the cooked gnocchi, the crème fraîche, the grated hard cheese, and the remaining balsamic vinegar. Loosen with the reserved pasta water if too thick. Season and set aside.
PERFECT PASTA
Serve up the creamy caramelised Onion gnocchi and garnish with the hard cheese ribbons and the remaining toasted nuts. Serve the fresh dressed salad on the side.
Frequently Asked Questions
What is the preparation time for French Onion Gnocchi?
The preparation time for French Onion Gnocchi with dried cranberries & balsamic vinegar is between 20 and 35 minutes.
What is the total time required to make French Onion Gnocchi with dried cranberries & balsamic vinegar?
The total time required to make French Onion Gnocchi with dried cranberries & balsamic vinegar is between 30 and 45 minutes.
How many servings does French Onion Gnocchi provide?
4 servings
What are the main ingredients in French Onion Gnocchi?
Almonds, Balsamic Vinegar, Creme Fraiche, Dried Cranberries, Fresh Thyme, Green Leaves, Italian-style Hard Cheese, NOMU Italian Rub, Onion, Onions, Potato Gnocchi, White Wine
What is the nutritional information of French Onion Gnocchi?
Calories: 577, Carbs: 52 grams, Fat: grams, Protein: 15.8 grams, Sugar: 10.3 grams, Salt: 804 grams
How do I prepare French Onion Gnocchi?
CRANBERRY SALAD: In a salad bowl, toss together the rinsed leaves, the chopped cranberries, ½ the toasted nuts, ½ the balsamic vinegar, a drizzle of olive oil, and seasoning. Set aside. IT’S PASTA O’CLOCK: Bring a pot of salted water to a boil for the gnocchi. Cook the gnocchi until they float to the surface, 1-2 minutes. Drain, reserving 1 cup of pasta water, and toss through a drizzle of olive oil. FOR SOME CRUNCH: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. TIME FOR THYME: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the rinsed thyme until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste) and the NOMU rub. FINISH THE SAUCE: When the onions are done, remove and discard the thyme, then pour in the wine and cook until almost all evaporated, 1-2 minutes. Remove the pan from the heat and add in the cooked gnocchi, the crème fraîche, the grated hard cheese, and the remaining balsamic vinegar. Loosen with the reserved pasta water if too thick. Season and set aside. PERFECT PASTA: Serve up the creamy caramelised onion gnocchi and garnish with the hard cheese ribbons and the remaining toasted nuts. Serve the fresh dressed salad on the side.
What should be prepared from my kitchen to make French Onion Gnocchi?
Almonds, Balsamic Vinegar, Creme Fraiche, Dried Cranberries, Fresh Thyme, Green Leaves, Italian-style Hard Cheese, NOMU Italian Rub, Onion, Onions, Potato Gnocchi, White Wine
How many calories does French Onion Gnocchi have?
577 calories
How much fat content does French Onion Gnocchi have?
grams
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