Rosemary Gnocchi Recipe

I’ve always loved Gnocchi, but ever since I came back from Italy, where I ate it just about everyday in the small village of Monterosso, it has a special place in my heart. Mainly because it reminds me of being on vacation! I experimented with these little morsels to see how they would taste by preparing them in a non-traditional way. Gnocchi is made from potatoes, and rosemary pairs well with potatoes, so I figured, why not? I used the traditional method of boiling gnocchi in water until they rose to the top, but instead of traditionally serving them as is, I decided to pan-fry them with minced rosemary and olive oil until they were a crispy light golden brown. To top this dish off I sprinkled a little Parmesan and mozzarella on them, and oh my, were they good.

Rosemary gnocchi

Ingredients

• 1 pound of gnocchi
• 1 tablespoon of fresh rosemary, minced
• 3 tablespoons of extra virgin olive oil
• 1/4 teaspoon salt

Frying the gnocchi

Directions

1. Fill large pot halfway with water and bring to a boil
2. Pour in pound of gnocchi and let boil for a few minutes
3. Once gnocchi rises to the top of boiling water, spoon them out
4. Using a medium size skillet on a medium heat, pour in your olive oil
5. As your gnocchi finishes its first step of being boiled place the boiled and drained gnocchi into the heated olive oil skillet
6. Toss in minced rosemary and salt
7. Pan-fry until gnocchi has a nice light golden crisp
8. Pour gnocchi onto a serving dish and sprinkle with fresh mozzarella and Parmesan cheese

This is a great side dish for a chicken dinner.

Related: Culture, European Recipes, Italian Recipes, Vegetarian Recipes