What are the main ingredients in French Onion Gnocchi?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

French Onion Gnocchi

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

with dried cranberries & balsamic vinegar

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

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)

Serves 1

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.

Potato Gnocchi - 175g
Almonds - 5g
Onion - 1
Fresh Thyme - 3g
NOMU Italian Rub - 5ml
Green Leaves - 20g
Dried Cranberries - 10g
Balsamic Vinegar - 10ml
White Wine - 20ml
Crème Fraîche - 25ml
Italian-style Hard Cheese - 25g

Download the Recipe

Serves 2

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.

Potato Gnocchi - 350g
Almonds - 10g
Onion - 1
Fresh Thyme - 5g
NOMU Italian Rub - 10ml
Green Leaves - 40g
Dried Cranberries - 20g
Balsamic Vinegar - 20ml
White Wine - 40ml
Crème Fraîche - 50ml
Italian-style Hard Cheese - 50g

Download the Recipe

Serves 3

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.

Potato Gnocchi - 525g
Almonds - 15g
Onions - 2
Fresh Thyme - 8g
NOMU Italian Rub - 15ml
Green Leaves - 60g
Dried Cranberries - 30g
Balsamic Vinegar - 30ml
White Wine - 60ml
Crème Fraîche - 75ml
Italian-style Hard Cheese - 75g

Download the Recipe

Serves 4

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.