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No Allergens specified
No Diets specified
From Miriam Pascal
3 Tbsp oil
3 onions, sliced
1 tsp kosher salt
3 cloves garlic, minced
2 Tbsp brown sugar
1/2 tsp black pepper
6-8 oz (170-225 g) shredded or sliced pastrami (see note)
1/2 cup red wine (I use dry)
1 1/2 cups chicken or vegetable broth
1/2 tsp dried thyme
2 Tbsp honey
1 12 oz (340-g) pkg frozen gnocchi, uncooked
1. Heat oil in a large, deep frying pan over medium high heat. Add onions and salt. Cook, stirring occasionally for about 10 minutes until softened and translucent.
2. Turn heat to low. Add garlic, brown suger, and back pepper. Stir to combine.
3. 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 they cook, the better the dish will take.
4. Added 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.
5. Preheat oven to 400’F. Grease & 9×13 inch (20×30 cm) baking dish with cooking spray.
6. Place frozen gnocchi into prepared baking pan. Add onion pastrami sauce and stir to combine
7. Bake uncovered for 35 minutes.
Note:
You have to choices for the pastrami in this recipe. My preferred method 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 slow cooker filled with water. Cook on medium for a few hours, until the meat t 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.
The simpler method, if you want to save some time, is to buy a package of pastrami deli. Slice thinly and use in this recipe. For best results, add to caramelizing onions about half an hour before you add the other ingredients.
Plan Ahead:
Sauce can be prepared ahead time and frozen. Gnocchi bake can be made 2-3 days ahead of time, then rewarmed, uncovered, until heated through.
Note: I either omit the brown sugar or honey. I don’t put in both. Otherwise, it’s quite sweet.
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