Goat Cheese Gnocchi and Warm Spinach Salad
| Yield: | 4 Servings |
| Categories: | Salads, Dressings |
| 1 | c | Finely-chopped bulk Andouille sausage |
| 1 | c | Julienned onions |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 1/4 | c | Balsamic vinegar |
| 3/4 | c | Olive oil; plus |
| 2 | ts | Olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | lg | Baked potatoes |
| 1 | ts | Salt |
| Freshly-ground white pepper; to taste | ||
| 1 | lg | Egg |
| 3/4 | c | Goat's cheese |
| 1/2 | c | Flour; plus |
| 3 | tb | Flour |
| 2 | c | Milk |
| 1 | c | Water |
| 4 | c | Cleaned; stemmed fresh spinach |
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