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Green Onion Sauce for Gnocchi

Sauces 4 – 6 servings of gnocchi

½ cup unsalted butter

1 medium sweet onion, chopped

4 – 5 green onions, thinly sliced, white and green parts separated

2 garlic cloves, thinly sliced

1 cup chicken stock

1 tsp fennel pollen

1 tbsp Italian parsley, chopped

½ cup extra virgin olive oil

½ cup Parmigiano-Reggiano, grated

In a large skillet, melt half of the butter over low heat. Add the onions and sprinkle with salt. Sweat until soft, about 8 – 10 minutes.

Add the white tops of the green onions and garlic and continue to cook until translucent, about 2 minutes. Stir in the chicken stock and the rest of the butter. Cook over medium heat until reduced by half, about 7 minutes.

Stir in the onion greens, fennel pollen and parsley.

Set aside in the skillet until gnocchi have been cooked. Add the gnocchi to the pan sauce. Season with salt, pepper, olive oil and cheese.

Serve immediately.


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