-
1
In a large mixing bowl, combine goat cheese, eggs and a generous pinch of salt.
-
2
Beat with a stiff whisk until mixture is smooth.
-
3
Begin by adding 1/2 cup of flour, and gently kneading in.
-
4
Continue adding flour a tablespoon at a time, up to a full cup, until there is the first sign of a malleable nonsticky mass of dough.
-
5
Do not add too much flour or overknead; dough should be soft, airy and very light.
-
6
Cover dough, and refrigerate for 30 minutes.
-
7
While dough is being chilled, prepare caramelized onions.
-
8
In a large skillet over medium-low heat, melt 3 tablespoons of butter.
-
9
Add onions and stir until coated.
-
10
Allow to cook gently, stirring occasionally, until onions are very soft and beginning to brown, about 20 minutes.
-
11
Remove from heat, and set aside at room temperature.
-
12
Bring a large pot of lightly salted water to a boil.
-
13
Set aside a large bowl of ice water.
-
14
On a lightly floured surface, roll out the dough into a rectangle 1/2 inch thick.
-
15
Using a long knife, cut into 1/2-inch-by-1-inch pieces.
-
16
To shape gnocchi, dust each piece with flour and roll on the back of a fork to make a rounded oblong lightly scored by the tines of the fork.
-
17
Place on a floured tray, and continue until all dough is used.
-
18
Boil gnocchi immediately until they are fluffy and firm, 2 to 3 minutes.
-
19
Using a slotted spoon, transfer to the ice water bath.
-
20
As soon as gnocchi are cool, drain and set aside.
-
21
Place a large pan over medium-low heat, and add vegetable stock, thyme and gnocchi.
-
22
Saute gently until hot, and add Plugra.
-
23
When butter has melted, add spinach and Parmigiano-Reggiano.
-
24
Season with salt and pepper to taste, and toss gently.
-
25
Transfer to a large serving platter, and top with a mound of the reserved caramelized onions.
-
26
Serve immediately.
