Pasta Special: Gnocchi with Walla Walla Sweet Onions

Pasta Special: Gnocchi with Walla Walla Sweet Onions

 

gnocchi bar potato gnocchi, walla walla sweet onions, chives, white wine, butter, black pepper, burnt lemon, grana padano

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As morels go out of season until we meet again next year, we are saddened to say arrivederci to our Gnocchi with Morels & Peas special. But not to fear, you can still enjoy the beautiful gnocchi from Gnocchi Bar served with our favorite seasonal vegetable – the Walla Walla sweet onion – through July 15.

We cook up Lisa Nakamura’s pillowy potato gnocchi with Walla Walla sweets in white wine and butter, finish with black pepper, grana Padano and chives (also in their seasonal prime right now), and garnish with a burnt lemon. We ‘burn’ the lemons to caramelize their sugars, soften their natural acidity and make them much juicier. Please go ahead and squeeze at your discretion. That’s what it’s there for!

Our Gnocchi with Walla Walla Sweet Onions is extremely rich due to the butter in the dish. A culinary rule of thumb is that acids such as lemons and vinegars cut through fats like butter or fatty salmon and rounds them out.  A burnt lemon is the perfect vehicle to round out the richness of the dish and to lighten and brighten it up.

Buon Appetito!