We've been making gnocchi a lot. After discovering that you could buy gnocchi in the pasta department at the grocery store, it was easier to enjoy and create recipes than cooking handmade potato gnocchi (which is fun too!).
Like pasta, cacio e pepe or spaghetti with garlic and oil are sometimes the best gnocchi dishes. This meal is between the two. This is one of those back-of-the-shelf recipes you'll recall after a few tries and make whenever you want a cozy meal.
For this dish, we crisped the gnocchi in the pan instead of cooking it in the skillet. Here's how: Boil the gnocchi first until done. Then heat your skillet.
Brown the gnocchi in the heated skillet with butter and oil—the butter gives toasted flavor, while the oil slows the browning. The flavor of golden gnocchi increases! Gnocchi will crisp on the exterior but stay creamy and al dente inside.
Ingredients:
Kosher salt
Two 1-lb. gnocchi packages
6 Tbsp unsalted butter, split
1 tablespoon extra-virgin olive oil
4 finely chopped garlic cloves
1/4 tsp. crushed red pepper
Fresh lemon juice, 1 tablespoon
1 Tbsp. finely grated Parmesan, plus extra for serving
2 tablespoons freshly chopped fresh basil or parsley
Freshly ground black pepper
Gnocchi should be cooked al dente in a big saucepan of boiling salted water, stirring occasionally, according to the package. Drain.
Step 2: Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add oil and mix. Unstirred, cook gnocchi until bottom is golden, 5 minutes. Stir and toss regularly until golden, about 5 minutes more.
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