Butter Garlic Gnocchi

Good With: Steamed vegetables, a flavorful salad, red meat
Prep Time: > 5 minutes
Cook Time: 15-20 minutes
Cost: $1.30 per person
Adapted from a recipe on What’s In My Kitchen?

We have this gnocchi because our curiousity (and Trader Joe’s Fearless Flyer) finally got to us. The idea of a potato dumpling that acts like a pasta is a true dough-lover’s fantasy. At first, we tried boiling the little blobs of potato and adding ratatoille or pesto… with lackluster results. Boiling turns them to mushy, mealy drops of gruel, which damaged our opinions initially; but once we heard you could pan fry these little guys… they were back on the top of our list. 3 cloves of garlic and a whole lot of butter don’t hurt, either.

Ingredients

Makes: 2 servings

About 40 fresh or frozen potato gnocchi
2-3 cloves of garlic, finely chopped
2 tbsp. butter
Grated parmesan
Fresh black pepper

Preparation Instructions

1. Melt the butter in a large skillet on medium heat. Be careful not to turn it up, as butter burns easily.

2. Once the butter has melted and begins to form a kind of foam, add the gnocchi in one layer in the pan. Let them fry in the butter for 5-7 minutes, until the bottoms are a deep, golden brown.

3. Carefully flip over the gnocchi and add the garlic. Continue to fry for another 5-7 minutes.

4. Serve with grated Parmesan cheese.

Yaaaaargh!: Not only is this dish less than 30 minutes from start to finish, but it’s seriously some of the best comfort food I’ve been able to get my hands on in months. It’s warm and crispy, but the interior of the gnocchi are super soft and not at all gummy, as they were when we boiled them. I’m pretty sure that I’ll be eating gnocchi for the rest of my life, and hopefully, it’ll all taste exactly like this.