Potato Gnocchi with Garlic Cream Sauce and Balsamic-Glazed Pearl Onions

Serving Size:  2-3


14 oz. Pappardelle’s Potato Gnocchi or Pappardelle's Gluten-Free Vegan Potato Gnocchi

Garlic Cream Sauce
1/2 cup roasted garlic, puréed and minced
4 cups heavy cream
Sea salt and cayenne pepper

Balsamic-Glazed Pearl Onions
1 pint pearl onions, peeled and ends trimmed
1-1/2 tablespoons unsalted butter
Sea salt and freshly ground black pepper, to taste
1/4 cup Bella Sol Modena Barrel-Aged Balsamic
1/4 cup chicken or beef stock
2 tablespoons sugar
3 sprigs fresh thyme


  1. In a saucepan, combine roasted garlic and heavy cream and bring to a boil.
  2. Reduce heat to a simmer and cook until liquid has reduced by half, about 20 minutes.
  3. In a blender, purée sauce, and season with salt and pepper to taste.
  4. In a skillet over medium-high heat, sauté onions in butter until golden brown on all sides, turning onions frequently for even coloring.
  5. Season onions with salt and pepper and add balsamic vinegar, stock, sugar and thyme sprigs. Continue to cook, stirring frequently, until liquid has evaporated to a syrupy consistency and onions are cooked through, about 15 to 20 minutes.
  6. Bring 3 quarts of water with a pinch of salt to a gentle boil.
  7. Add frozen gnocchi to boiling water. Occasionally, stir gnocchi to prevent sticking to pot. Cook for approximately 2-3 minutes, or until pasta floats to surface. Remove from water with a slotted spoon and taste for doneness.
  8. Toss gnocchi with sauce and garnish with balsamic-glazed pearl onions.