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1
In a hot saute pan, render the andouille for 2 minutes.
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2
Add the onions.
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3
Saute for 3 to 4 minutes, or until caramelized.
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4
Add the shallots and garlic.
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5
Saute for 1 minute.
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6
Remove from heat and add the balsamic vinegar.
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7
Turn into a mixing bowl and whisk in the olive oil.
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8
Season with salt and pepper.
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9
Scrape the potatoes from their skin into the bowl.
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10
With a hand potato masher, mash the potatoes until smooth.
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11
Stir in 1 teaspoon salt, white pepper, egg, Goat's cheese, and 1/4 cup plus 3 tablespoons of the flour.
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12
Sprinkle the remaining 1/4 cup flour on a baking sheet lined with parchment paper.
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13
Turn the dough into the floured surface and roll the dough out in a log, about 1-inch thick.
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14
Cut the dough into 1-inch pieces.
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15
Roll each piece across the tines of fork.
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16
In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper.
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17
Bring the liquid just to a boil.
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18
Add the gnocchi and poach for 5 minutes.
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19
Remove the gnocchi with a slotted spoon and drain.
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20
Turn the gnocchi in a mixing bowl and toss with the remaining olive oil.
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21
Season with salt and pepper.
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22
In a large mixing bowl, toss the spinach, onions and vinaigrette together.
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23
Season with salt and pepper.
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24
Place the greens in the center of the plate.
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25
Arrange 1/4 of the gnocchi around each salad.
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26
Garnish with black pepper
