Soft, delicate bites of gnocchi smothered in a delicious pan sauce of caramelized shallots, garlic, white wine, sun dried tomatoes, and cream. Finished with a generous amount of grated Parmesan cheese, and served alongside a salad of spring greens dressed in walnut oil, sherry vinegar, and topped with walnuts.
Boil Water / Prepare Dressing:
Set a large pot of salted water on to boil. Once boiling, add gnocchi and cook for 3-4 minutes. When they float to the top, drain and set aside. In a small bowl, whisk together sherry vinegar, salt and pepper, walnut oil, and 1 tbsp. (2 tbsp. for 4 servings) olive oil.
Saute Shallot / Prep Ingredients:
Add 1 tbsp. (2 tbsp for 4 servings) olive oil into a skillet over medium heat. Once hot, add shallots and cook for 5 minutes. Finely dice sundried tomatoes and fresh basil leaves. Add sundried tomatoes to the skillet along with garlic and black pepper to taste. Saute for 1 minute, stirring occasionally. Add wine wine to the skillet, scarpe bottom with wooden spoon and reduce liquid until 80% of the liquid has evaporated. Add flour, mix and cook stirring for 1 minutes. Add 1 cup (2 cups for 4 servings) water and mix well. Slowly pour in whipping cream and chopped basil. Bring to a simmer, then reduce heat to low and let simmer for 5 minutes.
Add cooked gnocchi to the prepared sauce and let simmer for a few minutes. Dress spring mix greens in vinaigrette, and toss with walnuts. Divide between serving plates. Serve the gnocchi and top with Parmesan cheese. Enjoy!