Make this classic Italian-style gnocchi for a satisfying midweek meal. Gnocchi at their best can be light and delicate so it is really important not to improvise with this already proven recipe. Learn how to make your own gnocchi from scratch and complete your dish with a traditional Italian sage and butter sauce.
- 50g of butter
- 1 tbsp extra virgin olive oil
- 1kg onion, halved and thinly sliced
- 1 tbsp sugar
- 3 garlic cloves, thinly sliced
- 2 tbsp plain flour
- 250ml dry white wine
- 1l hot strongly-flavoured beef stock
- grated Parmesan
Melt the butter with the oil in a large pan. Add the onions and fry with the lid on until soft.
Sprinkle in the sugar and cook for further 20 min, stirring frequently, until caramelized. Onions should be golden and soft when pinched between your fingers.
Add the garlic for the final few minutes, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 min.
Toast the bread and pile with Parmesan. Grill until melted. Ladle the soup in heatproof bowls and serve the bread on top.
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