Mamma Emma Gnocchi Filled with Gorgonzola Cheese, Bacon, Caramelised Onion and Thyme
Serves
2
Preparation
40
minutesCooking Time
30
minutesIngredients
2 2 onions
2 Tbsp 2 olive oil
1/2 Tbsp 1/2 brown sugar
200 g 200 guanciale (or bacon)
100 ml 100 water
1 pack 1 mamma emma gnocchi filled with gorgonzola (or asiago and porcini)
Thyme, to taste
Black pepper
Parmigiano Reggiano cheese, to taste
Method
- Peel onion, slice thinly.
- Heat olive oil in skillet over medium-low heat. Add onion to skillet and spread out into an even layer.
- Cook onion slowly, stirring occasionally, for about 20-30 minutes, or until deeply golden brown and caramelised. It’s important to cook low and slow to prevent burning while allowing natural sugars in onion to evenly caramelise.
- To speed up caramelisation, sprinkle onion with pinch of sugar halfway through cooking. Stir well to combine.
- In non-stick pan, cook guanciale until golden brown and crispy. Set aside, keeping fat in pan. Add water in pan where you cooked guanciale and bring to gentle boil.
- Add gnocchi and cook for 3 minutes, stirring gently.
- Add guanciale, onion and thyme, and mix together.
- Serve on plate and season with black pepper and cheese to taste.
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