Pan fried mini gnocchi with sauce.
I got this idea from a website that I visit often called 101 Cookbooks. Instead of boiling the gnocchi, you pan fry it in a tablespoon of butter. I am careful to use a non-stick pan and to let the bottoms brown first and then toss the gnocchi in the pan until desired brownness. I have tried this with two different meats. The mini gnocchi has been wonderful and browns quickly.
Chicken (one pan):
Cut the chicken into medallions and brown in the non-stick pan with a little olive oil and butter. After the chicken is mostly cooked, throw in the gnocchi, moving the chicken to the edges of the pan. After the gnocchi is browned, toss everything around and add a tomato sauce. tasty...
I throw different seasoning in with the chicken before the gnocchi, but it is really what you want to taste. I did pepper, salt, basil and toasted onion powder. In the tomato sauce, I added a teaspoon of sugar to flavor.
Red meat (two pans)
I have done this dish with veal and a meatball mix from the local butcher. Essentially, you brown the meat in one pan with some seasonings and when it is almost done, start the gnocchi in the other pan. mix the two and add tomato sauce. The ratio for the gnocchi and the meat is about 1:1
posted by watterflower @ 10:41 AM
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