Comforting Gnocchi with Caramelized Shallot Sauce and Crispy Shallots
Posted on: December 16, 2022. Updated on: July 3, 2023.
by Carolina Gelen
This buttery gnocchi with caramelized shallot sauce is topped with crispy shallots and is all you need on a cold winter day for a warm comforting and satisfying meal.
- For the topping, add the thinly slices shallots, flour and panko in a small bowl. Toss to combine. Add a splash or a tablespoon of water over the shallots and toss to evenly coat.
- Heat an oil bath in a small saucepan over medium heat. Add a slice of shallot in the oil to test if it’s hot enough, if it sizzles, it’s ready, otherwise, give it a few more minutes to warm up. Gently add the shallots and fry until they become light golden brown and crispy. Drain the excess oil off the shallots on a paper towel, then set the crispy shallots aside, on a cooling rack.
- For the sauce, in a medium pan over medium-low heat add the butter and a glug of olive oil. Add the finely chopped shallot and cook for 7 to 10 minutes stirring constantly, or until lightly golden brown (they will be past the translucent stage). If they start cooking too fast, lower the stove heat as needed.
- Add in the whole sage leaves, a pinch of salt and pepper, then lower the heat and cook til the shallots become a darker amber color, for 3 to 4 more minutes, stirring constantly. Again, if they start browning too fast, lower the heat as needed.
- Add in the al dente cooked gnocchi, a splash of the water you cooked the gnocchi in, then sprinkle the cheese on top. Mix to emulsify, until the sauce becomes glossy and luscious. Feel free to add more cheese or butter as needed.
- Serve right away, with crispy shallots on top.
Comforting Gnocchi with Caramelized Shallot Sauce and Crispy Shallots
Servings: 2
Prep: 20min
Cook: 35min
Total: 55min
Ingredients
Gnocchi
- 2 servings of gnocchi cooked al dente, about 200 g
- 3 to 4 medium shallots, finely chopped
- 1/3 stick or 35 g butter
- 6 to 8 sage leaves, optional
- A handful of grated Parmesan or sharp cheddar cheese
- Extra-virgin olive oil
- Salt and pepper
Crispy Shallot Topping
- 2 medium shallots, thinly sliced
- 1 tablespoon flour
- 2 tablespoons panko
- Neutral oil for frying
Instructions
- For the topping, add the thinly slices shallots, flour and panko in a small bowl. Toss to combine. Add a splash or a tablespoon of water over the shallots and toss to evenly coat.
- Heat an oil bath in a small saucepan over medium heat. Add a slice of shallot in the oil to test if it’s hot enough, if it sizzles, it’s ready, otherwise, give it a few more minutes to warm up. Gently add the shallots and fry until they become light golden brown and crispy. Drain the excess oil off the shallots on a paper towel, then set the crispy shallots aside, on a cooling rack.
- For the sauce, in a medium pan over medium-low heat add the butter and a glug of olive oil. Add the finely chopped shallot and cook for 7 to 10 minutes stirring constantly, or until lightly golden brown (they will be past the translucent stage). If they start cooking too fast, lower the stove heat as needed.
- Add in the whole sage leaves, a pinch of salt and pepper, then lower the heat and cook til the shallots become a darker amber color, for 3 to 4 more minutes, stirring constantly. Again, if they start browning too fast, lower the heat as needed.
- Add in the al dente cooked gnocchi, a splash of the water you cooked the gnocchi in, then sprinkle the cheese on top. Mix to emulsify, until the sauce becomes glossy and luscious. Feel free to add more cheese or butter as needed.
- Serve right away, with crispy shallots on top.
Carolina te amoooo. I’m your biggest fan.
Milena,
Thank you so much for being here! 🙂
Best,
Carolina
Just whipped this up but subbed the gnocchi for some Trader Joe’s butternut squash ravioli and WOW it was a showstopper! I had extra crispy shallots I’ll save for another dish. So glad this popped up on my reels tonight! Thanks for a great and easy recipe.
I made this with tortellini instead of gnocchi and it was delicious!
One thing is my sauce didn’t emulsify. I wonder if my pasta water wasn’t starchy enough since it wasn’t gnocchi and I didn’t cook the tortellini very long? Or if I didn’t stir quickly enough? 10/10 recipe nonetheless!
I’m so happy you liked it and it was an overall success! Regarding emulsifying the sauce, if you feel the pasta sauce isn’t starchy enough, you can add a sprinkle of cornstarch or AP flour and that will help bind your pasta sauce together.
Best,
Carolina