Goat Cheese Gnocchi And Warm Spinach Salad
OtherPorkAdvanced50 minBy Northstar
Ingredients
Servings
4
- 1 cup bulk andouille sausage, finely chopped
- 1 cup julienned onions
- 2 tbsp minced shallots
- 1 tbsp minced garlic
- 0.3 cup balsamic vinegar
- 0.8 cup olive oil, plus 2 tsp
- 2 large baked potatoes
- 1 large egg
- 0.8 cup fresh goat cheese
- 0.5 cup all-purpose flour, plus 3 tbsp
- 2 cup milk
- 4 cup cleaned, stemmed fresh spinach
Instructions
- 1
In a hot sauté pan, render the andouille for 2 minutes. Add onions and sauté until caramelized, 3 to 4 minutes. Add shallots and garlic; sauté 1 minute more.
- 2
Remove from heat and add balsamic vinegar. Whisk in olive oil to make the warm dressing. Season with salt and pepper.
- 3
Scrape the baked potatoes from their skins into a bowl. Mash until smooth. Mix in egg, goat cheese, and flour. Season with salt and white pepper.
- 4
Shape the potato mixture into small gnocchi. In a pot, bring milk and water to a boil; poach the gnocchi for 3 to 4 minutes until they float.
- 5
Toss the spinach in the warm dressing until just wilted. Arrange on plates.
- 6
Place the warm goat cheese gnocchi over the spinach salad and top with the andouille-onion mixture.
Tags
saladamericanother