Hey all! I hope that you are having a great week so far. I know I am!
Last week I shared with you my ultimate guide on how to make gnocchi at home and I hope that you all enjoyed making these little pillows of deliciousness as much as I do!
Sear your gnocchi
I find that I enjoy these babies seared in some delicious olive oil! I sear (fry) them until they are GBD (golden brown n’ delicious) on both sides. Doing so provides a delicious, slightly crunchy crust. It also adds an unexpected flavor of caramelized potatoes (who doesn’t love that?!). I’ve seen other times where the gnocchi had been boiled before-hand and find it to be an unnecessary step in the cooking of these things. What I do is just go straight from the freezer with my gnocchi into a pan, over medium-high heat, with enough olive oil to coat the bottom of the pan to sear.
Tool to use
Hey a bonus tip! You all are so lucky! Now I try not to be too picky about certain tools to use in the kitchen, in fact I really hate one purpose tools. But! I will say that the best thing I have found to quickly turn over gnocchi quickly, was a fish spatula. This is different than your run-of-the-mill spatula, in that this tool is specifically designed to have a nifty curve that is perfect to fit the curve of fish when you’re searing them. This is also great for turning over multiple gnocchi at a time and can sort of cradle them in its curvature while turning them. It’s a s simple tool and it doesn’t cost an arm and a leg!
In order to keep the gnocchi from over cooking, I remove them from the pan and cook the rest of my ingredients. Once the meal is pretty much ready to go, I add my gnocchi back into the pan so that they pick up the flavors that have been developing without them turning to mush. I also find that boiling gnocchi tends to make them gummy and chewy, rather than having a melt-in-your-mouth consistency.
I hope that you enjoy this recipe a lot and have fun cooking the gnocchi this way!
For those who do want to add some protein to this dish, consider adding:
- A sunny-side up fried egg
- Shredded rotisserie chicken
- White beans
- Roasted pork tenderloin
Please enjoy this recipe! I had a lot of fun creating it for you and know that you will enjoy it too! Happy eating everyone!
- 1 head cauliflower doesn't have to be green
- 1/2 bunch Swiss Chard stem-and-all rouch slice
- 1 each shallot minced
- 3 each garlic cloves minced
- 1/2 cup vegetable stock water or chicken stock can be substituted
- 25 each gnocchi
- To taste salt and pepper
- 1 tablespoon lemon juice
Preheat oven to 350 degrees. Break cauliflower down into florets. Season with salt and pepper and oil. Place on lined sheet pan and roast for 20 minutes, agitating cauliflower to ensure even coloring.
Heat pan over medium-high heat, add olive oil. Once oil is warm, add gnocchi and let sear for 3 minutes on one side. Using a fish spatula, turn gnocchis onto other side to sear. Remove from pan onto a paper-towel lined plate.
Saute garlic and shallot in pan with oil until translucent. Swiss chard and vegetable stock (or other preferred liquid) and cook until soft.
Add Swiss chard and vegetable stock (or other preferred liquid) and cook until soft.
Once cauliflower is warmed, add gnocchi and season with lemon juice. Cook until gnocchi are warmed.
Plate and enjoy!