Pan-fried gnocchi

I keep waffling over whether to post this recipe because it’s really too simple even to warrant being called a recipe in the first place. But as I was eating it for dinner for the third time this month, I decided it was just too tasty to pass up.


Here’s the secret: you don’t have to boil gnocchi. All the credit for this brilliant insight should go to Heidi, in whose footsteps I am merely following. She suggests using clarified butter, but I can attest that you don’t even have to go that far: just throw some butter into a frying pan and add the gnocchi. Cook them basically like homefries: roll them around in the butter first, then let them sit on one side until they get golden and crispy. After this, stir occasionally until they are as crisp-ified as you prefer. That’s it!

Although I’ve been known to reheat these in the microwave (they still taste buttery!), the texture is best fresh out of the pan. They’re great with stir-fried mushrooms or asparagus, but my favorite way to eat them is with my fingers, dipped in pesto.

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