Goat Cheese Gnocchi And Warm Spinach Salad

Instructions

1. 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. 2

   Remove from heat and add balsamic vinegar. Whisk in olive oil to make the warm dressing. Season with salt and pepper.

3. 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. 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. 5

   Toss the spinach in the warm dressing until just wilted. Arrange on plates.

6. 6

   Place the warm goat cheese gnocchi over the spinach salad and top with the andouille-onion mixture.