Gnocchi with Pear and Goat Cheese Sauce

IMG_0820.jpgTonight I decided to experiment with a dish that had been developing in my mind all week, ever since eating a gnocchi dish with an eye-opening play on sweet salty, and spicy. I wanted to make something similar, but original enough that I could safely call it my own. What resulted was one of the best dishes I have ever made. It was bursting with sweet, tangy, salty flavors that all somehow work together, even though a first glance at the list of ingredients might make one skeptical. Trust me, I was skeptical too until I tasted it.

A note on making gnocchi: it’s laborious, tedious, and requires a lot of patience and mistakes. The biggest problem I encounter is making the dough so wet the gnocchi turn to mush when I boil them, but that didn’t happen tonight. I had to force myself to add more flour despite my impatience. Really, the best way to learn how to make gnocchi is to experiment and find what works for you. I wish I could give better advice than that, but such is the nature of cooking, in my experience: you learn by doing.

Here are the main ingredients to this dish (in the interest of maintaining the dish as my own, I will keep some of it a secret):

  • Basic homemade gnocchi ( my ratio was 2 large russet potatoes, 1/2 cup flour, 1/4 cup Parmesan cheese, salt, more flour until the dough felt right)
  • Caramelized onions,
  • Garlic
  • Pear
  • Goat cheese
  • Turkey bacon, cooked and crumbled
  • Pecans, chopped

 

 

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