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Pan Fried Gnocchi with Rosemary
Simple, tasty and unexpected crunchy texture for a gnocchi side dish
Ingredients
- 1 lb store bought mini-gnocchi
- 3-4 TBS olive oil
- fresh rosemary
- pinch salt and pepper
Parmesan cream sauce (optional)
- ½ TBS olive oil
- 1 TBS garlic squeeze tube
- 1 cup half-n-half
- 1 pinch nutmeg
- 1 pinch of salt and pepper
- ½ cup grated parmesan
- Sprinkle of paprika on top
Instructions
- Day/week before: place 3-4 sprigs of fresh rosemary in olive oil. Cover and rest.
- Heat some of the flavored olive oil in a large frying pan. Add the gnocchi and toss so they are coated in the oil, add more fresh rosemary to pan.
- Fry the gnocchi tossing every now and then so they get crispy on all sides for around 8-10 mins.
- Remove from pan and season with a good pinch of salt and pepper. Garnish with sprig of fresh rosemary.
Parmesan Cream Sauce (optional)
- Sauté the garlic in a small pan with the olive oil. After a few seconds, add the cream.
- Bring the cream up to a boil and let it boil for 1 min. Turn the heat down and add the parmesan, salt, pepper and nutmeg. Simmer and let the parmesan melt for 1 min or until it’s thickened slightly.