Caramelized Onion, Pastrami and Gnocchi Bake is an easy and freezer friendly side dish that’s a crowd pleaser
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while back, I came across a sheet pan gnocchi recipe from NY Times cooking. Curious about the method of baking gnocchi without boiling them first, I immediately tried my own version of it. We were astounded by how delicious it was, and how perfect the gnocchi texture was. I’ve been playing around with different ideas since, and this bake with caramelized onions and pastrami is completely irritable – the perfect Yom Tov side dish!
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- 3 Tablespoons oil
- 3 sliced onions
- 1 teaspoon kosher salt
- 3 cloves garlic, minced
- 2 Tablespoon brown sugar
- 1/2 teaspoon black pepper
- 6-8 ounces shredded or sliced pastrami, see note
- 1/2 cup red wine, I use dry
- 1 1/2 cups chicken or vegetable broth
- 1/2 teaspoon dried thyme
- 2 Tablespoons honey
- 1 (12 oz) packages of frozen gnocchi, uncooked
1. Heat oil in a large, deep frying pan over medium-high heat.
2. Add onions and salt. Cook, stirring occasionally, for about 10 minutes, until softened and translucent.
3. Turn heat to low. Add garlic, brown sugar and black pepper. Stir to combine.
4. Continue to cook on low for at least 30 minutes, preferably 1-2 hours, until the onions are a deep golden-brown color. The longer the onions cook, the better the dish will taste.
5. Add shredded or sliced pastrami, wine, broth, thyme and honey. Bring to a boil and then simmer on low for about 5 minutes. Taste and adjust salt and pepper as desired.
6. Preheat oven to 400. Grease a 9x13 baking dish with non-stick spray.
7. Place frozen gnocchi into prepared baking pan. Add onion-pastrami sauce and stir to combine.
8. Bake uncovered for 35 minutes.
Note: you have two choices for the pastrami in this recipe.
1. My preferred method for this one is shredded navel pastrami. While it needs to cook for a while, it’s completely hands off. Simply buy a chunk of pastrami (often sold for cholent) and place inside the bag it comes in inside a crockpot filled with water. Cook on medium for a few hours, until the meat is soft. Once cool enough to handle, shred the meat and use in this recipe. A one pound piece of pastrami will yield the correct amount for this recipe.
2. The simpler method, if you want to save some time, is to buy a package of pastrami deli. Cut it into thin slices and use in this recipe. For best results, add to caramelizing onions about 1/2 hour before you add the other ingredients.
Sauce can be prepared ahead of time and frozen.
Gnocchi bake can be made 2-3 days ahead of time, then rewarmed, uncovered, until heated through.
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Enjoy this spectacular dish, and keep coming back for more amazing food to love! – Miriam
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