I recently got to enjoy dinner at one of my favorite restaurants, The Regional, for my birthday. I have my tried and true favorites there like the tomato pie, fried chicken, pimento cheese, burrata, and then some. I recently tried their potato gnocchi. It was so divine! I set out to recreate the dish and ended up making something slightly different and it was all for the better. This potato gnocchi with red pesto onion brûléed air fried broccolini, and pine nuts is just as delicious and comes together quickly and easily. My entire family has fallen in love with this dish and has since requested it at least once a week. This recipe is already doubled as they love to enjoy it the following day as well.
Potato Gnocchi with Red Pesto Onion Brûléed Air Fried Broccolini, and Pine Nuts
Ingredients
- 2 – 16 oz. potato gnocchi
- 1 jar tomato and basil pesto
- 2 bags pearl onions, peeled and halved
- 1 tbsp garlic, minced
- 2 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp thyme
- 1 cup water
- 2 blocks chicken bouillons on choice
- 1/2 cup Sherry wine
- 1 cup heavy cream
- 1.5 lbs fresh broccolini
- olive oil baking spray
- pine nuts, for topping
- olive oil for cooking
- salt and pepper to taste
Prepare
- First, cut the broccolini stems off, spray an air fryer oven tray and spread the broccolini out.
- Air fry the broccolini at 400 degrees Fahrenheit for 14 minutes. Let the broccolini stay warm in the oven until it is time to serve.
- Next, halve and peel all of the onions. Halving them first saves you time with peeling them.
- Bring a wide pan to medium heat with olive oil and then add the onions face down.
- Turn and toss the onions after five minutes or until the onions have blackened some. This allows you to brûlée the onions. Place about 8 of the onions to the side for topping later.
- To the pan of onions add, sherry wine, tomato and basil pesto, heavy cream, onion and garlic powders, thyme, chicken bouillons, water, and cook/stir until it bubbles for about 10 minutes.
- Off the heat and transfer pan contents to a blender and blend until completely smooth.
- Rinse the pan and return to the heat with olive oil and toast the gnocchi in two or more batches to avoid overcrowding, for about 4-5 minutes on medium. Toss them around to full toast and cook.
- Set gnocchi in a bowl to assemble in a plate later.
- Gather bowl needed and pour in pesto sauce, place gnocchi in the center, spread out a few pieces of the air-fried broccolini, place at least two brûléed onions on top, and sprinkle with pine nuts.
- Finally, you know what to do from here, ENJOY!
