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

1. Cook the gnocchi according to package directions.

   

2. In a non-stick skillet, heat the oil, garlic and crushed red pepper over medium heat while the gnocchi is cooking.
3. The garlic should get toasted (light brown) before adding the cooked gnocchi to the pan, about 4 minutes.
4. 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!
5. 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.