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Caramelized Onion, Balsamic & Sun-Dried Tomato Pulled Brisket Gnocchi

From the kitchen

🍝Caramelized Onion, Balsamic & Sun-Dried Tomato Pulled Brisket Gnocchi

Prep 1 hr◆ Cook 4–5 hr

There is something so special about homemade gnocchi. Soft little pillows of pasta, slow-braised brisket that falls apart with the touch of a fork, sweet caramelized onions, tangy balsamic, and a creamy sun-dried tomato sauce that tastes indulgent while being completely dairy-free. It’s rich, comforting, and feels like something you’d order at your favorite little Italian restaurant—except it’s made right at home. Made with love, always. 🤍

Ingredients

🥩 Braised Brisket

  • 3–4 lb brisket
  • 2 tbsp olive oil
  • 2 large yellow onions, thinly sliced
  • 2 tbsp balsamic vinegar
  • 5 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 cup crushed tomatoes or tomato sauce
  • ¼ cup chopped sun-dried tomatoes
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 2 bay leaves
  • Sea salt
  • Fresh cracked black pepper
  • Water, as needed to come halfway up the brisket

🥔 Homemade Gnocchi

  • 2 lbs russet potatoes
  • 1 whole egg
  • 1 egg yolk
  • 2–2½ cups (250–310g) Tipo “00” flour
  • 1 tsp sea salt

🍅 Creamy Sun-Dried Tomato Sauce

  • 1 cup coconut cream
  • ½ cup Kite Hill dairy-free cream cheese
  • ¼ cup chopped sun-dried tomatoes
  • 2 tbsp balsamic vinegar
  • 2–3 tbsp reserved brisket cooking liquid
  • Salt & pepper, to taste

Instructions

🥩 Braise the Brisket

  1. 1

    Caramelize the onions — Heat the olive oil in a Dutch oven over medium-low heat. Add the sliced onions with a pinch of salt and cook, stirring occasionally, for 25–35 minutes, until deeply golden and caramelized. Pour in the balsamic vinegar and continue cooking for another 2–3 minutes until the onions become jammy and glossy.

  2. 2

    Build the braise — Stir in the garlic, tomato paste, and chopped sun-dried tomatoes. Cook for 2 minutes until fragrant. Add the crushed tomatoes, rosemary, thyme, and bay leaves.

  3. 3

    Cook the brisket — Season the brisket generously with salt and pepper. Nestle it into the pot and pour in enough water to come about halfway up the meat. Cover and bake at 300°F (150°C) for 3½–4½ hours, or until the brisket easily pulls apart with a fork. Shred the meat and reserve a few spoonfuls of the cooking liquid.

🥔 Homemade Gnocchi

  1. 1

    Bake the potatoes — Bake the potatoes at 400°F until fork tender. Peel while still warm and pass through a potato ricer or mash until perfectly smooth.

  2. 2

    Make the dough — Allow the potatoes to cool for about 10 minutes. Mix in the egg, egg yolk, and salt. Gradually add the 00 flour until a soft dough forms. Be careful not to overwork it.

  3. 3

    Shape — Divide into 6 pieces. Roll each piece into a rope about ¾-inch thick. Cut into bite-sized pillows and roll over a gnocchi board or fork if desired.

  4. 4

    Cook — Bring a large pot of generously salted water to a boil. Cook the gnocchi in batches. Once they float to the surface (about 2–3 minutes), remove with a slotted spoon.

🍅 Make the Sauce & Finish

  1. 1

    Make the sauce — In a large skillet combine coconut cream, Kite Hill dairy-free cream cheese, chopped sun-dried tomatoes, balsamic vinegar, and reserved brisket cooking liquid. Whisk until smooth and creamy. Fold in the shredded brisket and let everything simmer together for a few minutes until rich and silky.

  2. 2

    Finish — Add the cooked gnocchi directly to the sauce and gently toss until every piece is coated. Plate immediately and finish with fresh chopped parsley or basil, extra chopped sun-dried tomatoes, fresh cracked black pepper, and a drizzle of the sun-dried tomato oil (optional). Serve immediately while warm and creamy.

Ava's Little Touches 🤍

  • ✦Bake your potatoes instead of boiling them—less moisture creates lighter, fluffier gnocchi.
  • ✦Use Tipo “00” flour for the softest, most delicate texture.
  • ✦Don’t overwork the dough. The gentler you are, the softer your gnocchi will be.
  • ✦Caramelizing the onions first with balsamic creates the sweetest, richest base for the entire dish.
  • ✦Kite Hill cream cheese and coconut cream make the dreamiest dairy-free sauce that nobody ever believes is dairy-free.
  • ✦Finish with extra chopped sun-dried tomatoes for little bursts of sweetness, texture, and color in every bite.
  • ✦Creamy, cozy, and packed with slow-cooked flavor, this is comfort food at its finest—every bite filled with pillowy gnocchi, tender pulled brisket, sweet balsamic caramelized onions, and pops of sun-dried tomato. Made with love, always. 🤍

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