Homemade Gnocchi with Caramelized Onions, Brussels Sprouts, Bacon and Pecorino
2 sticks (16 tablespoons) of unsalted butter, plus 1 tablespoon, divided
Salt, to taste
2 cups all-purpose flour
1 cup grated parmesan cheese
1 Spanish onion
4 tablespoons canola oil, divided
1/2 pound slab bacon
1 cup halved Brussels sprouts
¼ cup vegetable stock
2 tablespoons pecorino cheese
2 tablespoons canola oil
Fresh chives, to garnish
1. Bring 2 cups water, 2 sticks butter and salt to a boil. Add the flour and stir until fully incorporated.
2. Place the mixture in a standing mixer with the paddle attachment. Add the parmesan cheese and mix for 30 seconds. Slowly add the eggs one at a time.
3. Bring 4 quarts (16 cups) of water with salt to taste to a boil.
4. Place gnocchi mixture in a piping bag with a large plain tip. Pipe small amounts into the boiling water. Cook each batch for 1 minute. Cool and reserve.
5. Julienne the onion and sauté in 2 tablespoons canola oil over low-medium heat until caramelized. Cool and reserve.
6. Cut the slab bacon into a small dice and slowly render in a sauté pan on low to medium heat until crispy. Cool and reserve.
7. In a sauté pan, add 2 tablespoons canola oil and Brussels sprouts, and sauté until slightly caramelized. Add the gnocchi and vegetable stock, and bring to a simmer. Once the stock is reduced by half, add the caramelized onions, slab bacon and 1 tablespoon butter. Turn off the heat, add the pecorino cheese and stir.
8. Serve in a bowl or on a platter, and garnish with chopped chives.