Gnocchi with a Garlic Cream Sauce and Balsamic Glazed Pearl Onions - Ashley Anwiler (Emeril Lagasse)

Cook one container of gnocchi to package instructions.

Garlic Cream Sauce:
1/2 cup Roasted garlic, pureed, minced
4 cups heavy cream
Salt and cayenne pepper

In a saucepan combine roasted garlic and heavy cream and bring to a boil. Reduce heat to a simmer and cook until liquid has reduced by half, about 20 minutes.
In a blender, puree sauce (Use caution if hot!), and season with salt and pepper to taste. Toss gnocchi with sauce and garnish with Balsamic Glazed Pearl Onions.

Balsamic Glazed Pearl Onions:
1 pint pearl onions, peeled and ends trimmed
1 1/2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
1/4 cup balsamic vinegar
1/4 cup chicken or beef stock
2 tablespoons sugar
3 sprigs fresh thyme

In a skillet over medium-high heat saute onions in butter until golden brown on all sides, turning onions frequently for even coloring. Season with salt and pepper and add balsamic vinegar, stock, sugar and thyme sprigs and continue to cook, stirring frequently, until liquid has evaporated to a syrupy consistency and onions are cooked through, about 15 to 20 minutes. Note: If liquid has reduced and onions are not cooked through, add a little bit of water and continue to cook until done, scraping sides and bottom of pan to prevent burning.