Gnocchi Made with Love
Mamma Emma Gnocchi filled with Gorgonzola, Bacon, Caramelised Onion and Thyme
Prep time: 40 mins
Cooking time: 30 mins
Serves: 2
Ingredients
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1 pack Mamma Emma Gnocchi filled with Gorgonzola (or asiago & porcini)
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200g Guanciale
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100ml Water
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2 Onions
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2 tablespoons Olive oil
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½ tablespoon Brown sugar
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Thyme – to taste
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Parmigiano Reggiano – to taste
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Black pepper – to taste
Method
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Peel onion, slice thinly.
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Heat olive oil in skillet over medium-low heat. Add onion to skillet and spread out into an even layer.
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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.
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To speed up caramelisation, sprinkle onion with pinch of sugar halfway through cooking. Stir well to combine.
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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.
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Add gnocchi and cook for 3 minutes, stirring gently.
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Add guanciale, onion and thyme, and mix together.
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Serve on plate and season with black pepper and cheese to taste.