Onion and Thyme Sauce with Gnocchi
July 27, 2006
I love making a batch of gnocchi when I have a little time during the evening to dedicate to that delicate recipe. As such, I decided to dress up my gnocchi with a couple of the onions laying around in my veg basket. The sauce is a simple combination of onions, garlic, fresh thyme, and broth, and makes another wonderful option to dress your gnocchi. This sauce is perfect for cloudy, rainy, and cool weather, but works just fine for a summer meal on the patio.The picture unfortunately is very yellow, but I hope you get the idea and try this simple sauce out.
You will need:
- 1 small red onion, halved and sliced
- 1 small white or yellow onion, halved and sliced
- 2 cloves of minced garlic
- handful of thyme, picked
- nutmeg (pinch)
- 2 c of broth, veg and chx
- chile piquin to taste
- handful of chopped parsley
- 2 tbsp of butter
- 2 tbsp olive oil
Step One: Saute the sliced onions, garlic, chile piquin, butter, and olive oil in a heavy bottom pot over medium-high heat with the lid on. Stir to ensure that the onions don't burn. Cook these onions for 7-10 minutes or until the onions appear slightly browned and are limp.
Step Two: Add the broth, thyme, and nutmeg. I also added a bayleaf here, but that isn't necessary for this recipe. Cover and cook for another 7 minutes. Add parsley towards the end of cooking time.
Ladle the gnocchi into the pot and coat well. Serve immediately into bowls, be sure to add broth as well. Voila! A delicious bowl of goodness.
