- 4 tablespoons extra virgin olive oil (EVOO), divided
- 2 tablespoons butter
- 2 large onions, chopped
- 3 cloves garlic, grated or finely chopped
- 1/2 cup Parmigiano Reggiano cheese (a couple of handfuls)
- A drizzle of truffle oil (optional)
- A handful of flat leaf parsley, finely chopped
- 1 tablespoon grainy mustard
- Juice of 1/2 lemon
- 1 head escarole, cleaned and chopped into bite-size pieces
Heat a large pot of water to a boil for the gnocchi.
Place a large skillet with 1 tablespoon EVOO and 2 tablespoons butter over medium heat.
Once the butter has melted, add the onions and garlic and cook, stirring frequently, for about 20 minutes, or until brown and caramelized. If the edges start to get too much color, just add a little water and stir it up.
When the onions are caramelized, salt the boiling water and cook the gnocchi for 2-3 minutes, or until they float. Reserve 1/2 cup of the starchy cooking liquid and add it to the pan of onions. Toss the gnocchi with the onion sauce, Parmigiano Reggiano cheese and truffle oil, if using, then the parsley.
Whisk together the mustard with the juice of 1/2 lemon and the remaining 3 tablespoons of EVOO. Toss the dressing with the escarole and season with salt and pepper.
Serve the gnocchi with the salad alongside.