Pear & Gorgonzola Gnocchi
Ingredients:
1 Yellow Onion
1 Large Sweet Potato
1 Large Pear
1/4c Olive Oil
4 Cloves Garlic, Minced
8oz (1 package) Cremini or Button Mushrooms
1/2c Dry White Wine
2/3c Heavy Cream
2c Baby Kale
1c Gorgonzola Blue Cheese Crumbles
1/4c Chopped Pecans
1 package Gnocchi
Salt and Pepper to taste
Directions:
Slice onions into thin strips, dice sweet potato, and core and dice pear.
Heat half of the olive oil in a stainless steel pan on medium heat. Add onions to caramelize (allow to brown and slightly stick to the pan), stirring infrequently.
Once onions are caramelized, add the rest of the olive oil, sdiced weet potatoes, and minced garlic. Cook for about 5 minutes, stirring occasionally. Add mushrooms and cook until the mushrooms and sweet potatoes are desired consistency (should still have a bit of firmness to them), about 7-10 minutes.
While the sweet potatoes and mushrooms are cooking, bring a medium pot of water to a boil (around 4-6 cups). Add Gnocchi to the water at the same time as the next step and cook according to package directions.
When the sweet potatoes and mushrooms are the desired consistency, deglaze the pan with the wine (pour the wine in and use it to scrape the glaze off the bottom of the pan). Stir to incorporate the wine sauce with the vegetables. Add cream, stir, and reduce slightly. Decrease heat until you are ready to stir in the Gnocchi.
Drain Gnocchi and stir into vegetable mixture.
For each plate, stir in 1/2c kale and season with salt and pepper. Top with diced pears, chopped pecans, and Gorgonzola.
Serves 4
