Beetroot Gnocchi with Rocket and Feta

Serves
4

Preparation
15 Minutes

Cooking Time
1 Hour

Ingredients
– 2 large brown onions, cut into 5 mm thick slices
– 1 tablespoon butter
– 1 tablespoon olive oil
– 3 sprigs fresh thyme
– 2 teaspoon brown sugar
– 1 x 500g Grand Italian Beetroot Gnocchi
– 2 tablespoon olive oil, extra
– 2-3 cups baby rocket leaves
– 80g feta cheese crumbled
– Balsamic glaze, extra for serving

Method
1. Heat the butter and oil in a large non-stick frying pan, add the onions and sprigs of thyme and cook gently over a low to medium heat, stirring often to ensure the onions do not stick and burn for 20 minutes. Add the sugar and cook a further 20 -30 minutes or until the onions are soft and golden. Remove the thyme stalks and keep warm.
2. Boil the gnocchi as per the packet instructions then drain well.
3. Heat the extra olive oil in the same frying pan over medium high heat. Add the gnocchi and lightly fry for 2 minutes each side.
4. Spoon the gnocchi into the serving bowls, top each with the warm onions then finish with rocket, crumbled feta and a good drizzle of balsamic glaze. Serve immediately.

Pack Blurb
Serve the Beetroot Gnocchi with caramelised onion, rocket, crumbled feta or goats cheese and a drizzle of balsamic glaze.