Allow gnocchi to cook for about 2 minutes and then begin to flip them. Stir the balsamic vinegar and honey into the sauce. Let them cook for at least 5 minutes before moving them, or until they are starting to go golden and crispy on the bottom. When it starts to sizzle lightly, add the gnocchi in one layer. Season with salt and freshly ground black pepper to taste. Give it a try and decide for yourself. Cut the ‘sausage’ into small rectangles. Take the bag of dough and hold it above the boiling water. There are no rules on exactly how much. Repeat the process with any remaining dough. Remove from water and pat dry. There’s a company here in Australia that sells fresh gnocchi at farmer’s markets and shopping malls. Once all gnocchi have been flipped, turn heat to low and ladle in the tomato sauce. Add the cherry tomatoes and garlic. This post may contain affiliate links, and I will earn a commission if you purchase through them. I prefer to use feta cheese and I usually use about a quarter of a 250 gram packet, so about 60 grams (2 ounces). Pan-Fried Gnocchi with Creamy Tomato Pesto Sauce. As an Amazon Associate, I earn a small percentage from qualifying purchases. Read about our approach to external linking. Add plenty of salt and pepper. I knew something like this crispy gnocchi recipe had the potential to be really delicious, but I didn’t know just HOW delicious it would be. I’d start with a smallish amount and let people add more if they like. Allow gnocchi to cook for about 2 minutes and then begin to flip them. Try frying gnocchi, those pillowy potato dumplings that you either love or hate. Add the fresh tomatoes, canned tomatoes and sun-dried tomato paste and bring to the boil. Allow more time if the are not starting to brown. Yes you probably can. If you do not have an immersion blender a traditional blender or food processor can be used. If you’d like to make your own, here is a. Pass the boiled potato through a potato ricer or sieve into a mixing bowl to make a very fine mash. Set the pan aside in a warm place. Serve at once. Stir in the basil. Scoop the gnocchi that have floated to the top out of the water with a slotted spoon and let them drain briefly in a colander. Required fields are marked *. Add cheese and lightly simmer on low heat for 10 minutes. For the tomato sauce, heat a large pan until hot and add the olive oil, onion and garlic and fry for 4-5 minutes until softened. I haven’t specified an exact amount of cheese to sprinkle over the top of the meal. You won’t want the meal to end…. They also taste amazing! « What I Am Loving This Summer: Skin Care. Let it get golden and crispy in the oil. In a sauce pan, simmer tomatoes and pesto for 10 minutes. Pipe in about 12 gnocchi per batch. For the tomato sauce, heat a large pan until hot and add the olive oil, onion and garlic and fry for 4-5 minutes until softened. As soon as it floats to the top, poach for a further 1-2 minutes. I usually try to make some gnocchi ahead and freeze it. ), 6-ingredient gooey Swedish chocolate cake (kladdkaka), Easy magic lemon pudding (5 ingredients, no eggs), Greek yogurt blueberry muffins (low sugar recipe), Greek Christmas honey cookies (melomakarona), Make a simple cherry tomato sauce out of just olive oil, garlic, cherry tomatoes, and a few finishing touches, Meanwhile, boil your gnocchi until they float to the top, Stir a few finishing touches into the sauce! Season with salt and freshly ground black pepper. For the lemon sole, season the sole with salt and freshly ground black pepper. My vote goes with homemade, but it’s fine to use packaged in this recipe too. Simmer for 10-15 minutes or until the potatoes are tender. Heat the remaining 2 tablespoons of oil in a large frying pan on a medium heat. Heat a frying pan until hot and add the olive oil. Blend until smooth and set aside. I’ve used both good quality packaged (homemade from a farmer’s market) or I’ve made my own. Add around ¼ cup (or 60ml) of water. While sauce is simmering, cook gnocchi according to package instructions. You might be surprised to learn that you can also air fry the gnocchi instead of pan frying it! These taste like cute little crispy potatoes, and who doesn’t like those? Heat up around 2 tablespoons of olive oil in a large saucepan. Meanwhile, boil your gnocchi until they float to the top … Spray your air fryer basket lightly with oil. Whipped Chocolate Chip Shortbread Cookies. Once all gnocchi have been flipped, turn heat to low and ladle in the tomato sauce. Shake the pan from time to time. Add a splash or two more water to loosen up the sauce if necessary. Either is fine. Carefully turn the lemon sole and cook for a further minute on the other side. Just a few basic pantry ingredients, really. Take the gnocchi off the heat. Add cream and simmer an additional 3-5 minutes. This is one of those meals that I’ll make time and time again, just like this baked chicken and chorizo with cherry tomatoes, or this Thai chicken and butternut squash curry. Then you have your own pre-made gnocchi and don’t need to rely on often sub-par supermarket versions! Your email address will not be published. Add the gnocchi and fry until golden-brown. Just use your judgement and add enough so that it’s still chunky but loose enough to actually look like a sauce and not just a pan of squishy tomatoes! Allow gnocchi to simmer lightly in the sauce for about 10 minutes. (17 ounces (US) or 2 x 250 gram punnets (UK/Australia) – this amount doesn't have to be exact!) Place a large nozzle into a piping bag and then add the potato dough to the bag. How do you like the idea of a really easy pantry meal that’s always a crowd pleaser? Add the flour, parmesan and one tablespoon of the olive oil and beat together until smooth. You DON’T need to defrost the gnocchi first – just tip it into the boiling water while still frozen. Toss in a sweet, garlic-y and yet simple cherry tomato sauce and you’ll be rewarded with delicious mouthfuls of contrasting textures. Using an immersion blender, blend the sauce. If you can find something similar to this then that’s perfect for this meal. The sauce is simple, sweet, and very flavoursome. IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL! Reduce the heat and simmer for 10-15 minutes. I usually add a few extra splashes of water to the sauce before tossing it through the gnocchi. The gnocchi will sink when it hits the water. Serve immediately. Add the gnocchi and boil just until they begin to float to the top. This pan fried gnocchi recipe is ridiculously delicious. Heat a frying pan until hot then add the remaining olive oil. Salt, if needed. (balsamic, honey…). Cook until the tomatoes break down into a chunky sauce (around 20 minutes). Drain and return to the pan then place back over a low heat for a few seconds to remove any excess moisture. I freeze the finished gnocchi on baking trays in one layer, then throw them into freezer bags until the day I want to make the recipe. You don’t need to defrost the gnocchi – just boil from frozen. There is no additional cost to you.