Monday, November 30, 2009

EAT IT: Crispy Gnocchi & Lemony Greens

Having recently mastered the relatively indestructible dish of gnocchi - not to mention the fact that it pretty much goes with anything in the fridge - we've been eating it on a fairly regular basis. But I've grown weary of the "boil 'til it floats" variety of gnocchi and was looking for something different. So combined with the fact that I had a whack of kale taking up my crisper, this recipe for Crispy Gnocchi and Lemony Greens turned out to be a dream. 

Frying the gnocchi kept the insides creamy but the crispy outsides turned it into a completely different dish. The lemony greens and the bite of the parmesan balanced the richness of the gnocchi and the spice kicked everything up a few gnotches. I'm lame, I gnow.
I forgot to add the basil - it was still good. Also,  I didn't have any serrano peppers in the house so I used Rooster Sauce instead. The rooster makes everything better :)

Crisp Gnocchi with Lemon & Garlic Greens
2 – 3 tbsp. extra virgin olive oil
About 40 fresh or frozen gnocchi
1/2 cup (loosely packed) basil leaves, thinly sliced
2 cups chopped kale
3 cloves garlic, minced
1 serrano pepper, thinly sliced
juice of 1 lemon
Parmesan cheese for grating
Heat a large skillet over medium heat and add about 1 – 2 tbsp. olive oil. Once it’s hot, place half the gnocchi in the pan. Leave them undisturbed for 5 – 7 minutes on each side, Checking the bottom of a gnocchi occasionally until they’re deeply golden, then flip. You want to make sure not to move them around too much or they won’t develop their golden crust.
Once they’re done, remove them to a plate, then add more oil and make the remaining gnocchi. When all the gnocchi is done, add the kale, basil, garlic, serrano and lemon juice to the hot pan. Sautee for 3 to 5 minutes, or until the kale is wilted and the garlic begins to brown.
Divide the gnocchi among 2 plates and top with the kale mixture. Sprinkle with freshly grated Parmesan cheese and serve immediately.
Makes 2 servings.

Thanks to Bitchincamero for the recipe. 

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