Pesto and Bocconcini Gnocchi

• Meanwhile, core, then cut apple into 1/4-inch pieces.
• Peel, then cut onion into 1/4-inch slices.
• Roughly chop sage.
• Drain, then pat bocconcini dry with paper towels. Cut or tear into bite-sized pieces, then season with pepper and remaining garlic salt.

• Heat a large non-stick pan over medium heat.
• When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add onions and apples. Cook, stirring occasionally, until both are slightly softened, 3-4 min.
• Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown and apples are tender, 3-4 min.
• Remove the pan from the heat.

• Add ricotta, mayonnaise, half the sage, half the chili-garlic sauce, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) to a small bowl, then stir to combine.

In dev determine if heat guide is needed for chili-garlic sauce

• Arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 unlined-baking sheets.)
• Spread ricotta mixture over flatbreads.
• Top with caramelized onions, apples and bocconcini.
• Bake flatbreads in the middle of the oven until golden-brown, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and bottom of the oven, rotating sheets halfway through.)

Check timing in dev