Ingredients:

Noosa Gnocchi’s beetroot gnocchi (also available GF)
Goats feta
Pine nuts, lightly toasted
Chives, thinly sliced for garnish

Caramelised onions
3 red or white onions, thinly sliced
2 Tbsp Olive oil / butter (or a combination of both)
2 Tbsp Balsamic vinegar
1-2 Tbsp Brown or coconut sugar.

Method:

Defrost your gnocchi are per the instructions on the back of the packet.

For the caramelised onions.
Add your oil/butter to the pan with onions and a pinch of salt. Let the onions cook down for 30-40 minutes, stirring occasionally and adding a splash of water to avoid them sticking to the pan.

Once soft and golden, add in the balsamic vinegar and sugar. Stir and let cook of for another 5 minutes. The end result should see all the vinegar reduced and sugar dissolved to give you sticky, sweet caramelised onions.

While your onions are cooking, light toast some pine nuts in a pan and set aside to cool.

Pan fry the gnocchi in some oil or butter until crispy and golden.

To assemble, plate up the caramelised onion and place the gnocchi on top. Top with goats feta, pine nuts, chives and enjoy!