Caramelized Onion Gnocchi With Escarole Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
291
FAT
76%
CHOL
13%
SOD
21%

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Ingredients for 4 servings

4 tablespoons extra virgin olive oil (EVOO), divided

2 tablespoons butter

2 large onions, chopped

3 cloves garlic, grated or finely chopped

1/2 cup Parmigiano Reggiano cheese (a couple of handfuls)

A drizzle of truffle oil (optional)

A handful of flat leaf parsley, finely chopped

1 tablespoon grainy mustard

Juice of 1/2 lemon

1 head escarole, cleaned and chopped into bite-size pieces

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