Pan-Seared Gnocchi
It turns out most grocery stores today carry fresh potato gnocchi, so it's easily available. This is my Pan-Seared Gnocchi.
Equipment
- 2 sauté pans 1 with a tight-fitting glass lid
- 1 chef's knife
- 1 cutting board
Ingredients
- 17.5 ounces potato gnocchi
Instructions
- In a preheated sauté pan over medium-high heat, add olive oil. Add the finely diced bell peppers, celery, and red onion, stirring frequently, and cook for 2 to 3 minutes, or until the veggies soften. Season with kosher salt and fresh-ground black pepper. Add the finely minced garlic and continue cooking for another 1 to 2 minutes. Set aside.This next stage goes pretty fast. In another large sauté pan, melt butter over medium heat. Add the entire package of gnocchi to the pan. Brown the gnocchi on one side for 2-3 minutes. Don't disturb them. The gnocchi needs a chance to brown and caramelize. Once that happens, use a spatula to flip the gnocchi and cook for another 1-2 minutes on the other side.Next, add the water and immediately cover it with a tight-fitting lid (preferably a glass lid). The gnocchi will start to steam. Once all the water has evaporated, about 2 minutes, take the pan off the heat.Transfer the gnocchi to a large serving bowl. Add the sautéed vegetables, and toss to combine. Grate Parmigiano-Reggiano cheese over the top. Garnish with very finely chopped Italian flat-leaf parsley. Serve hot.There you have it, my Pan-Seared Gnocchi.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
