Goats Cheese Gnocchi and Warm Spinach Salad with Caramelized Onion and Andouille Vinaigrette

  1. In a hot saute pan, render the andouille for 2 minutes.
  2. Add the onions.
  3. Saute for 3 to 4 minutes, or until caramelized.
  4. Add the shallots and garlic.
  5. Saute for 1 minute.
  6. Remove from heat and add the balsamic vinegar.
  7. Turn into a mixing bowl and whisk in the olive oil.
  8. Season with salt and pepper.
  9. Scrape the potatoes from their skin into the bowl.
  10. With a hand potato masher, mash the potatoes until smooth.
  11. Stir in 1 teaspoon salt, white pepper, egg, Goat's cheese, and 1/4 cup plus 3 tablespoons of the flour.
  12. Sprinkle the remaining 1/4 cup flour on a baking sheet lined with parchment paper.
  13. Turn the dough into the floured surface and roll the dough out in a log, about 1-inch thick.
  14. Cut the dough into 1-inch pieces.
  15. Roll each piece across the tines of fork.
  16. In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper.
  17. Bring the liquid just to a boil.
  18. Add the gnocchi and poach for 5 minutes.
  19. Remove the gnocchi with a slotted spoon and drain.
  20. Turn the gnocchi in a mixing bowl and toss with the remaining olive oil.
  21. Season with salt and pepper.
  22. In a large mixing bowl, toss the spinach, onions and vinaigrette together.
  23. Season with salt and pepper.
  24. Place the greens in the center of the plate.
  25. Arrange 1/4 of the gnocchi around each salad.
  26. Garnish with black pepper

sausage, onions, shallots, garlic, balsamic vinegar, olive oil, salt, potatoes, egg, s cheese, flour, milk, water, fresh spinach, black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/goats-cheese-gnocchi-warm-spinach-salad-caramelized-onion-andouille-vinaigrette-recipe.html (may not work)

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