I don’t know what it is about gnocchi that makes me swoon, but when I fell for the potato dumpling, I fell hard. (Yup, Sunday’s Sneak Peek was gnocchi!)
Unfortunately, I haven’t jumped on the “homemade gnocchi” train yet, but one day. For now, I use prepared gnocchi, which are pretty tasty if you find the right brand.
I am a huge garlic fan and I love to make crispy garlic (think the garlic they serve you at restaurants in the bread dipping oils). For this dish, I only used one clove of garlic (it was just me eating it) but the clove was behemoth. I’m talking HUGE. Like, he-was-blasted-with-the-same-gamma-bomb-the-Hulk-was huge. I wish I would’ve snapped a pic before I chopped it up.
So tonight’s meatless dish is inspired by my love for two Italian staples. It’s ridiculously simple and can be made with on-hand ingredients. I definitely recommend the lemon juice as a finishing touch—it really brightens up the dish and makes it less heavy.
Gnocchi with Crispy Garlic
- 1-2 servings of fresh (or frozen) gnocchi
- about 3 Tbsp. EVOO
- 1-2 large garlic cloves
- Crushed red pepper, to taste (start with a teaspoon)
- Freshly grated Parmesan
- 1/2 lemon, just the juice. Zest is optional
- Parsley (optional)
What To Do With It All
- Cook the gnocchi according to package directions.
- In a non-stick skillet, heat the oil, garlic and crushed red pepper over medium heat while the gnocchi is cooking.
- The garlic should get toasted (light brown) before adding the cooked gnocchi to the pan, about 4 minutes.
- Toss the gnocchi in the oil and garlic and cook for about 5 minutes, or until gnocchi turns golden brown on some sides. The garlic should be browned and crunchy at this point. Be careful not to burn the garlic!
- Pour the gnocchi and oil on a plate and sprinkle with freshly ground pepper and salt, squeeze the lemon juice over the gnocchi and add a sprinkling of Parmesan and parsley.