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Goat Cheese Gnocchi And Warm Spinach Salad
1
1
2
1
1
3
2
Cup Finely−chopped bulk Andouille sausage
Cup Julienned onions
Tablespoon Minced shallots
Tablespoon Minced garlic
/4 Cup Balsamic vinegar
/4 Cup Olive oil; plus
Teaspoon Olive oil
Salt; to taste
Freshly−ground black pepper; to taste
2
1
Large Baked potatoes
Teaspoon Salt
Freshly−ground white pepper; to taste
1
3
1
3
2
1
4
1
Large Egg
/4 Cup Goat's cheese
/2 Cup Flour; plus
Tablespoon Flour
Cup Milk
Cup Water
Cup Cleaned; stemmed fresh spinach
/2 Fat; 0 Other Carbohydrates
In a hot saute pan, render the andouille for 2 minutes. Add the onions.
Saute for 3 to 4 minutes, or until caramelized. Add the shallots and garlic.
Saute for 1 minute. Remove from heat and add the balsamic vinegar. Turn into
a mixing bowl and whisk in the olive oil. Season with salt and pepper.
Scrape the potatoes from their skin into the bowl. With a hand potato
masher, mash the potatoes until smooth. Stir in 1 teaspoon salt, white
pepper, egg, Goat's cheese, and 1/4 cup plus 3 tablespoons of the flour.
Sprinkle the remaining 1/4 cup flour on a baking sheet lined with parchment
paper. Turn the dough onto the floured surface and roll the dough out in a
log, about 1−inch thick. Cut the dough into 1−inch pieces. Roll each piece
across the tines of fork. In a large saucepan, combine the milk, water, 1
teaspoon olive oil, salt and pepper. Bring the liquid just to a boil. Add
the gnocchi and poach for 5 minutes. Remove the gnocchi with a slotted spoon
and drain. Turn the gnocchi in a mixing bowl and toss with the remaining
olive oil. Season with salt and pepper. In a large mixing bowl, toss the
spinach, onions and vinaigrette together. Season with salt and pepper. Place
the greens in the center of the plate. Arrange 1/4 of the gnocchi around
each salad. Garnish with black pepper. This recipe yields 4 servings.
Goat Cheese Gnocchi And Warm Spinach Salad
310
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