1 tub bocconcini (alternatively blue cheese is delicious)
2 tbsp butter to fry the gnocchi
40 g parmesan, finely grated
To start the base of the sauce, thinly slice onions and sauté over a medium heat with Man Grind and the first measure of butter. About 5 minutes.
Once the onions have started to colour and soften add the brown sugar and vinegar.
Cook onions over a low heat for a good five minutes or until darkened and jammy in consistency
Add cream to onions. Set suave aside to prepare the gnocchi.
Pan fry the gnocchi in a separate pan in the second measure of butter. Do this over a medium to high heat. This will take about 5-7 minutes. You are looking for golden brown coloring in both sides of the gnocchi.
Remove the woody stalk from about four stalks of kale and roughly chop the leaves.
Add the kale to the gnocchi, season with man grind and cook off from another minutes or so.
Add the gnocchi and kale to the onion sauce and return to the heat. Stir to coat the gnocchi with the sauce. Add a touch of lemon juice about 1/2 a teaspoon to cut the richness of the cream and simmer for 3 minutes or until the sauce has reduce slightly.
Stir through the parmesan.
Arrange the bocconcini on the gnocchi and grill for 5-10 minutes at 200C until the cheese is melted and lightly golden on top. Keep an eye on it closely, over cooking can split the sauce.
If you can’t fine the mozzarella bocconcini, blue cheese crumbled over the top is a great combo.