Goat Cheese Gnocchi With Caramelized Onion And Thyme Recipes

Steps:

• In a large mixing bowl, combine goat cheese, eggs and a generous pinch of salt. Beat with a stiff whisk until mixture is smooth. Begin by adding 1/2 cup of flour, and gently kneading in. Continue adding flour a tablespoon at a time, up to a full cup, until there is the first sign of a malleable nonsticky mass of dough. Do not add too much flour or overknead; dough should be soft, airy and very light. Cover dough, and refrigerate for 30 minutes.
• While dough is being chilled, prepare caramelized onions. In a large skillet over medium-low heat, melt 3 tablespoons of butter. Add onions and stir until coated. Allow to cook gently, stirring occasionally, until onions are very soft and beginning to brown, about 20 minutes. Remove from heat, and set aside at room temperature.
• Bring a large pot of lightly salted water to a boil. Set aside a large bowl of ice water. On a lightly floured surface, roll out the dough into a rectangle 1/2 inch thick. Using a long knife, cut into 1/2-inch-by-1-inch pieces. To shape gnocchi, dust each piece with flour and roll on the back of a fork to make a rounded oblong lightly scored by the tines of the fork. Place on a floured tray, and continue until all dough is used. Boil gnocchi immediately until they are fluffy and firm, 2 to 3 minutes. Using a slotted spoon, transfer to the ice water bath. As soon as gnocchi are cool, drain and set aside.
• Place a large pan over medium-low heat, and add vegetable stock, thyme and gnocchi. Sauté gently until hot, and add Plugra. When butter has melted, add spinach and Parmigiano-Reggiano. Season with salt and pepper to taste, and toss gently. Transfer to a large serving platter, and top with a mound of the reserved caramelized onions. Serve immediately.

Steps:

• Combine the goat cheese, ricotta and eggs in a large bowl and mix until smooth and homogenous. Add 1/2 cup of flour and stir until combined. Being careful not to overwork the dough, add more flour, 2 tablespoons at a time, until the dough is smooth and supple (not sticky). If you add too much flour or stir too much you will have very dense little gnocchi and this is not what you want. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
• Meanwhile put on a large pot of water to boil.
• On a lightly dusted surface, press and shape the dough into an 8-by-14-by-1/2-inch rectangle. With a floured sharp knife, cut the rectangle into 1-by-1/2-inch pieces. Using a fork on a dusted surface, shape the gnocchi by pressing a piece of the dough into the back of the fork slightly to create ridges, then roll it down the fork toward the work surface to form it into a dumpling. If the dough begins to stick, flour the fork and your fingers. Place the finished gnocchi on a floured cookie sheet. Repeat with the remaining dough.
• When the water comes to a boil, prepare an ice bath. Season the boiling water with salt. Cooking in batches, place the gnocchi in the water with a slotted spoon and give them a quick stir to prevent them from sticking to the bottom of the pot. Cook until all the gnocchi rise to the surface, then cook an additional 1 to 2 minutes to cook through--the timing will depend on how long they take to rise, about 4 minutes total. Immediately remove the gnocchi with the slotted spoon and put in the ice bath to stop the cooking. When they are cool, drain. They are now ready to be sauteed. Repeat with the remaining gnocchi.
• Heat a nonstick saute pan over medium heat. Add the bacon and cook until crisp (the fat will start to foam when this happens). Remove the bacon to a paper towel-lined plate with a slotted spoon. Add the gnocchi to the pan and sear in the warm bacon fat, about 2 minutes per side. Transfer the gnocchi to a plate. Add the dates to the pan. Whisk in the wine and vegetable stock and simmer until reduced by half, 2 to 3 minutes. Whisk in the butter. Add the gnocchi, bacon and salt and pepper to taste. Stir in 3 tablespoons of the parsley and toss to combine. Serve on a platter and sprinkle with the remaining parsley.

Steps:

• In a heavy 5- to 6-quart kettle heat oil over moderate heat until hot but not smoking and cook onions with thyme and salt and pepper to taste, stirring occasionally, until golden, about 15 minutes.
• Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown.
• Remove kettle from heat.
• While onions are cooking, bring a large saucepan of salted water to a boil for potatoes.
• Peel potatoes and cut crosswise into 1/4-inch-thick slices.
• Add potatoes to boiling water and cook 5 minutes from time water returns to a boil.
• Drain potatoes well in a colander.
• Preheat oven to 425°F and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish.
• Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper.
• Cover potatoes with onions, spreading evenly, and top with goat cheese.
• Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper.
• Dot gratin with butter.
• Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.
• Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden.
• Gratin may be made 1 day ahead and chilled, covered.
• Reheat gratin before serving.

Steps:

• Heat a heavy saucepan over medium heat. Spray the pan with non-stick cooking spray and add onions, garlic, sugar, and thyme; season with salt and pepper.
• Cook, stirring often, until onions are quite soft but haven't begun to color, about 25 minutes.
• Pour in the wine and deglaze the pan, stirring with a spoon to loosen browned bits from the bottom of the pan. Simmer over medium heat until the liquid has evaporated, about 15 minutes.
• Add the broth and simmer over medium heat until reduced to about 4 cups, about 10 minutes.
• Meanwhile, spread goat cheese on the toasted bread slices.
• Ladle soup into 4 warmed bowls and float 2 toasts in each bowl. Garnish with thyme sprigs if desired.
• Serve hot.