Pan Fried Gnocchi with Rosemary

Simple, tasty and unexpected crunchy texture for a gnocchi side dish
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Italian
Servings 4

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.