Toasted Gnocchi with caramelized onion and parsnips paired with La Crema Pinot Noir

What is more comforting and delicious than fresh pasta?! Although, perhaps you are now tired of cooking the same pasta over and over. Hence, I have for you a delicious recipe to make toasted gnocchi with caramelized onion and parsnips. See below for recipe. Moreover, I want to invite you to get inmersed in a virtual cooking experience. Hence, I we encourage you to join Instagram Live of La Crema Estate with Chef Tracey Shepos Cenami this Sunday April 26 at 5 pm PST / 8 pm EST/. Chef Tracey Shepos Cenami will walk us through the steps to make gnocchi. Tracey will be co-hosting with Erika Altes.

Wine Pairing suggestion: La Crema Sonoma Coast Chardonnay and Pinot Noir.

Toasted Gnocchi with caramelized onion and parsnips .

This recipe serves 4

Ingredient list:

  • 2 lb. Yukon Gold or Russet potatoes
  • 2 large eggs
  • 2 tablespoons grated Pecorino Romano cheese, plus more for garnish (optional)
  • Kosher salt
  • 1 to 2 cups all-purpose flour
  • 4 tablespoons extra-virgin olive oil
  • 3 cups julienned yellow onion
  • 2 lb parsnips, peeled and cut into medium dice (about 21⁄2 cups)
  • 5 tablespoons unsalted butter plus and additional 2 tablespoons butter, or truffle butter if you can get your hands on some!
  • 1 tablespoon chopped fresh thyme
  • 6 cups stemmed and roughly chopped kale (1 1⁄2 to 2 lb before cleaning)

Equipment:

  • Clean and dry workspace
  • Measuring spoons and cups
  • Large mixing bowl
  • Metal spatula or knife
  • Ricer, food mill or potato masher
  • Slotted spoon
  • Small pot with salted water
  • Cookie sheet
  • Forks
  • Strainer

Before Class Starts:

If cooking along with Chef Tracey and Erika, please start cooking potatoes at 4:30 pm PST / 7:30 pm EST. Cover potatoes with cold water and add salt. Simmer on low, not a rapid boil, until the potatoes are tender, but not falling apart. Strain and hold at room temperature.

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