Pre Covid we used to head North to Montreal which is about a 4 hour trip bt car at least 3 or 4 times a year for the last several years. We haven’t been back but miss it so. We have to stop being so stupid busy all the time and make more of an effort to just jump in the car and go. Every weekend in September has something going on so I guess it will have to be sometime in October. Anyway the bag of gnocchi is from Atwater Market that I HAVE to stop at on our way home after a wonderful weekend. I would spend all of the leftover Canadian money plus some US currency at a few of the places at the market. Always pasta and bread. I would fill my freezer with their bread. Actually I would buy a third freezer for their bread. I just haven’t found anything that compares to it near me. Though I will keep looking anf trying.
This looks and was so damn good, I just added everything to my shopping list so I can make it sometime this week, might even be today since I haven’t thought about what to make for Sunday dinner. Crazy talk in all I might even try my hand at making gnocci; we’ll see. So few ingredients and a little bit of time and great things can come out of the kitchen. Once you have all the ingredient out which most recipe time lines do not account for. I takes longer to clean the food processor and do the dishes than it does to make a fresh batch of pesto and to boil and pan fry the gnocci. Since I haven’t made gnocci yet, I know why is that??? I am not sure it if it takes a long time or not. But what I am getting at is spend some time in the kitchen and make something fresh and yummy.
Crispy Potato Gnocci with Pesto
- 1 bag potato gnocci or make your own
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup basil pesto
- freshly grated Parmigiano-Reggiano cheese
- Bring a pot of water to boil, add the gnocchi and when they float to the top remove them from the water.
- In a saute pan heat a tablespoon of olive oil and a tablespoon of butter, once hot add the gnocchi, try not to over crowd (like I did) or they will steam instead of fry (like mine did) let them brown before turning over, brown them all over.
- Remove to a shallow dish and cover with about a quarter cup +/- of pesto. Sprinkle with freshly grated Parmesan cheese and enjoy!
Basil pesto – clink on the link here for what I use cookingatclarktowers basil pesto
Recipe adapted from two peas & their pod