crispy gnocchi

crispy gnocchi

While browsing through the ever-delicious 101 Cookbooks, page I found a recipe for Golden, find Crispy Gnocchi. As soon as I saw it, information pills I knew what we’d be having for dinner as soon as possible. As soon as possible actually turned out to be Saturday evening, when the weather was lovely and warm and not yet as windy and rainy as it was on Sunday.

Because of my seeming inability to follow recipes, I used the idea of crispy gnocchi as my starting point, but disregarded the rest of the recipe. Instead of shelled beans, I added sauteed chicken sausage, grape tomatoes, shitake mushrooms, artichoke hearts and dandelion greens. For the gnocchi, I just heated a pan with some olive oil and cooked the gnocchi on each side until crispy and browned. To plate, I served the sauteed chicken and veggies first and topped them with the gnocchi so that they would remain crispy. All this was topped with some freshly grated parmesan cheese for the most delicious meal I’ve had in a long time. This is officially my new favoritest dish, and I can’t wait to try out different meats and veggies with the crispy gnocchi.

crispy gnocchi

We ate our dinner on the balcony with some Snowshoe Pale Ale, finishing everything off with some homemade Strawberry/orange sorbet.

sorbet

Just for fun, here’s a picture of what the kitchen looked like after I had extracted the hearts of 2 artichokes…

artichoke carnage

Recipe after jump…

Crispy Gnocchi
Inspired by 101 Cookbook’s Golden, Crispy Gnocchi

1 lb. fresh gnocchi
3 Italian chicken sausages, removed from casings
1 bunch fresh Dandelion greens (or other bitter greens, such as Arugula)
1/2 pint of grape tomatoes, halved
2 cups shitake mushrooms
2 artichoke hearts, prepared (or 1 can artichoke hearts, drained and patted dry)
1/2 cup Chicken Stock
Olive oil
Salt
Pepper

Heat a large sautee pan and some olive oil (just enough to coat the pan) over medium-high heat. Once it’s hot, lay the gnocchi down in a single layer and let cook until they are browned and crispy (about 3-5 minutes). Using a metal spatula, flip the gnocchi and repeat the process, adding more olive oil if needed. Once they’re all crispy remove to a bowl and set aside.

In the same pan, cook the sausages, breaking them up until they’re crumbly. Once cooked, remove to a new bowl. Add the rest of the ingredients and satuee, using a wooden spoon and the stock to scrape off anything that’s stuck to the bottom of the pan. Once the veggies are tender, toss the sausage back in to combine.

Plate the sausage and veggies first, then top with the crispy gnocchi and some freshly grated parmesan cheese. Serve immediately.

Serves 2-4.

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