Christmas Gnocchi

Christmas Gnocchi

Prep Time: Variable 
Cook Time: Variable 
(With Prepared Sauce / Pesto - Approx 20 Min
Without 1 Hour +)

Yields: 4 + Servings

What You Need

• 1 kg Shelf Stable Gnocchi

PESTO & RED SAUCE
www.thehappyveg.ca/recipes/eggplant-parm-pesto-sliders
CREAMY SAUCE

• 2 Tbsp. Unsalted Butter
• Splash EVOO
• 1/4 Tsp. Red Pepper Flakes
• 2 cloves Garlic, crushed & minced
• Small Yellow Onion, diced
• 1/2 C White Wine ( I used Pinot)
• 2/3 C Whipping Cream, room temperature
• 1/2 C Grana Padano, shredded
• Himalayan Salt & Cracked Pepper

GARNISH - Grana Padano, Fresh Basil / Parsley

Notes

• When I created this idea, I had just tested my recipe for eggplant parm sliders and had the pesto and red sauce already prepared. If you're preparing everything from scratch, you'll need to add about 45 minutes to this recipe.
• Want to save time? Swap in your fave store-bought red sauce and / or pesto. I'd recommend making the pesto from scratch as it's just so pretty and fresh.

Directions

• If you are preparing the red sauce & pesto, do so as the first steps of this recipe. You want them both to be completed prior to your garlic sauce as it takes minimal time. Keep your red sauce warmed up and pesto ready for service.​

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• Bring a large pot of cold, generously salted water to a boil and leave covered.
• GARLIC SAUCE - Begin heating the garlic, red pepper flakes, butter, and EVOO in a large skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about 30 seconds before adding the onion and a good pinch of both salt & cracked pepper. Continue to stir and cook about 5 minutes, or until onions have gone relatively soft.
• Pour in the wine and let that simmer until reduced by about 2/3. Pour in the whipping cream and let it come to a low boil. Once that occurs, reduce your heat to medium low, season with a good pinch of salt, and simmer until 10 minutes. In that time, drop your gnocchi in to the boiling water and cook according to package directions.
• Once your gnocchi is finished, it's time to assemble. Scoop out approximately 1/3 of the gnocchi and add it to the skillet with the garlic sauce. Toss and let that continue to simmer for a couple minutes. Turn off the heat, add the grana padano and a splash of pasta water, and toss until glossy and creamy. Taste and season with salt / pepper to your liking.
• Split the remaining gnocchi to two separate mixing bowls. Add a few scoops of your pesto to one bowl and toss until sauced to your liking. Do the same in a separate bowl with your red sauce until your gnocchi is saucy and delicious.
• For service, scoop each gnocchi separately on to your plates in a circle leaving you with 3 distinct colours on the plate. Garnish with heaps of grana padano and fresh herbs if desired. ENJOY!

HAPPY VEG