What Clouds Are Made Of [Fierce Foodie]
I love, love, love gnocchi. And I love saying gnocchi. Neeyocki. Eating these delicious little balls of potato dough feels like eating clouds. If clouds were made of soft, delicious potato dough, and not condensed water vapor. One day I will get my shit together enough to make gnocchi from scratch. I have gone so far as to collect recipes and ponder them seriously. Especially sweet potato gnocchi, which when put together are three of those beautiful words that I have ever heard. Until then, please to enjoy, my newest favorite sauce for those little clouds of goodness.
Gnocchi in Parmesan Onion Sauce
1 medium onion diced
1 tbsp olive oil
1 tbsp unsalted butter
2/3 cup milk
3 tbsp cream cheese for cooking
2/3 cup grated Parmesan and more to pass around
2 packages of gnocchi, approximately a pound
Follow gnocchi package directions for cooking. After you put the water on to boil, put oil and butter in a separate sauté pan. Once butter is melted, add diced onion and brown on low to medium heat. Stir often to prevent burning. Once the onion is a caramel brown color, add milk and cream cheese. Stir for 2-3 minutes or until the cream cheese is well incorporated. If not liquid enough, add more milk and stir. Add grated Parmesan and stir well. Once gnocchi is done, strain and toss with sauce. Serve with extra Parmesan to taste. Other things to try: a sprinkling of chopped parsley.
featured image credit: Saltatempo