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Ingredients

• 1 cup finely chopped bulk Andouille sausage
• 1 cup julienned onions
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1/4 cup balsamic vinegar
• 3/4 cup olive oil plus 2 teaspoons
• Salt and pepper
• 2 large baked potatoes
• 1 large egg
• 3/4 cup Goats cheese
• 1/2 cup plus 3 tablespoons flour, in all
• 2 cups milk
• 1 cup water
• 4 cups fresh spinach, cleaned and stemmed
• Black pepper

Description

Goat Cheese Gnocchi And Warm Spinach Salad With Caramelized Onion And Andouille Vinaigrette

Emerils