Homemade Gnocchi with Caramelized Onions, Brussels Sprouts, Bacon and Pecorino

Serves 6

At home, Justin Dain prepares gnocchi while his son, Connor, stirs the Celery Root and Potato Purée

Ingredients:

2 sticks (16 tablespoons) of unsalted butter, plus 1 tablespoon, divided

Salt, to taste

2 cups all-purpose flour

1 cup grated parmesan cheese

8 eggs

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

Directions:

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.