Goats Cheese Gnocchi and Warm Spinach Salad with Caramelized Onion and Andouille Vinaigrette

1. 1

   In a hot saute pan, render the andouille for 2 minutes.

2. 2

   Add the onions.

3. 3

   Saute for 3 to 4 minutes, or until caramelized.

4. 4

   Add the shallots and garlic.

5. 5

   Saute for 1 minute.

6. 6

   Remove from heat and add the balsamic vinegar.

7. 7

   Turn into a mixing bowl and whisk in the olive oil.

8. 8

   Season with salt and pepper.

9. 9

   Scrape the potatoes from their skin into the bowl.

10. 10

    With a hand potato masher, mash the potatoes until smooth.

11. 11

    Stir in 1 teaspoon salt, white pepper, egg, Goat's cheese, and 1/4 cup plus 3 tablespoons of the flour.

12. 12

    Sprinkle the remaining 1/4 cup flour on a baking sheet lined with parchment paper.

13. 13

    Turn the dough into the floured surface and roll the dough out in a log, about 1-inch thick.

14. 14

    Cut the dough into 1-inch pieces.

15. 15

    Roll each piece across the tines of fork.

16. 16

    In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt and pepper.

17. 17

    Bring the liquid just to a boil.

18. 18

    Add the gnocchi and poach for 5 minutes.

19. 19

    Remove the gnocchi with a slotted spoon and drain.

20. 20

    Turn the gnocchi in a mixing bowl and toss with the remaining olive oil.

21. 21

    Season with salt and pepper.

22. 22

    In a large mixing bowl, toss the spinach, onions and vinaigrette together.

23. 23

    Season with salt and pepper.

24. 24

    Place the greens in the center of the plate.

25. 25

    Arrange 1/4 of the gnocchi around each salad.

26. 26

    Garnish with black pepper

* Per serving · 4 servings · Values may vary.