Hot on the heels of the homemade gnocchi post, arthritis here’s another method for cooking fresh gnocchi that will make those little potato pasta pillows even more delicious and addicting. Pan fry them until they’re crisp and brown. I would describe the taste as a cross between pasta and a french fry. MMM. There’s nothing better than that!
As with the last batch of gnocchi, I didn’t want to smother them in sauce. I wanted them to really shine. So, I sauteed some kale with basil, garlic, olive oil, lemon juice and serrano peppers. The greens were spicy and garlicky and lemony and the perfect compliment to the crisp, starchy gnocchi.
I used a batch of frozen homemade gnocchi for this dish — it went straight from the freezer into the oiled pan and crisped up nicely. You can also use fresh and frozen gnocchi, but I would avoid the shrink-wrapped kind you find in the pasta aisle. You’ll lose all of the creamy potato-ness if you go that route.
This dish came together in under 20 minutes and is delicious and fancy enough for guests. The Lemon and Garlic greens would also be fabulous tossed with pasta and a little olive oil. Just make sure you make a whole bunch — people will be wanting seconds.
Crisp Gnocchi with Lemon & Garlic Greens
2 – 3 tbsp. extra virgin olive oil
About 40 fresh or frozen gnocchi
1/2 cup (loosely packed) basil leaves, thinly sliced
2 cups chopped kale
3 cloves garlic, minced
1 serrano pepper, thinly sliced
juice of 1 lemon
Parmesan cheese for grating
Heat a large skillet over medium heat and add about 1 – 2 tbsp. olive oil. Once it’s hot, place half the gnocchi in the pan. Leave them undisturbed for 5 – 7 minutes on each side, Checking the bottom of a gnocchi occasionally until they’re deeply golden, then flip. You want to make sure not to move them around too much or they won’t develop their golden crust.
Once they’re done, remove them to a plate, then add more oil and make the remaining gnocchi. When all the gnocchi is done, add the kale, basil, garlic, serrano and lemon juice to the hot pan. Sautee for 3 to 5 minutes, or until the kale is wilted and the garlic begins to brown.
Divide the gnocchi among 2 plates and top with the kale mixture. Sprinkle with freshly grated Parmesan cheese and serve immediately.
Makes 2 servings.