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main meals
crispy
Pesto Gnocchi
If you’ve ever ordered freshly made gnocchi from an Italian restaurant, you’ll know
the store-bought stuff tastes nothing like the real thing. The store-bought stuff usually tastes bland and turns out mushy. While this recipe still doesn’t measure up to
the real thing, it’s a vast improvement to the results you get by following the package
directions. These are slightly crispy on the outside and chewy on the inside. If you
weren’t already convinced to try this method, one more reason is that you’ll be done
eating before the water can come to a boil.
LIST of INGREDIENTS
method of crafting
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1. Heat the olive oil in a large pan over
medium-high heat.
2 tablespoons extra-virgin olive oil
1 package (16 ounces) gnocchi
1/3 cup pesto
easy Variations
We prefer these with pesto but feel
free to use your favorite pasta sauce
or try them with butter and grated
parmesan cheese.
2. When the oil is warm, add the gnocchi in
a single layer (Warning! If the oil is too hot,
the oil may spatter). Do not stir for about
3–4 minutes.
3. Cook for an additional 2–4 minutes,
tossing occasionally. Make sure all sides
are golden brown.
4. Remove from heat and then stir in the
pesto. Serve and enjoy!
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