Nigella claiming she could simulate roast potatoes by pan frying gnocchi. I didn't take much notice of timing or rigorously measure ingredients but I think it took about 45 minutes all up. Below is what I did.
The Crispy Cook for Presto Pasta Nights #244, the weekly pasta event coordinated by Ruth of Once Upon a Feast.
Other blogger recipes for ready made gnocchi:
- Baked gnocchi in tomato sauce - A Wee Bit of Cooking
- Gnocchi with morels, peas, sorrel oil, pine nuts, and miso broth - Veganasaurus
- Pan fried potato gnocchi with arugula, parmesan and walnuts - Herbivoracious
- Quick basil and pinenut fried gnocchi - Vegetarian Life Australia
- Tomato and aubergine gnocchi bake - Tinned Tomatoes
Panfried Gnocchi with Cauliflower and Peas
1 onion, thinly sliced
1/2 cauliflower, cut into small florets
pinch smoked salt
1-2 cloves of garlic, finely chopped
couple of handfuls of fresh peas, podded (or more)
1 packet ready made gnocchi (enough to serve 4)
1 tomato, chopped
2-4 tbsp parmesan cheese, finely grated
freshly ground black pepper
Heat a glug or two of olive oil in a large frypan. Fry onion for 5-10 minutes until softened while you chop the cauliflower. Add the cauliflower and the salts (and another glug of oil if needed). Cook for another perhaps 20-30 minutes until the cauliflower is tender. Add peas and garlic. cook for a couple of minutes. Add gnocchi with another glug of oil and cook for another 5-15 minutes until gnocchi is a little crispy and soft inside. The onion should be well browned and caramelised by now. Turn off the heat and stir through the parmesan and tomato. Serve with extra parmesan and freshly ground black pepper if desired.
On the Stereo:
Ultra Lounge Christmas Cocktails: Various Artists