Pan-Fried Gnocchi with Creamy Tomato Pesto Sauce. Take the bag of dough and hold it above the boiling water. Cut the ‘sausage’ into small rectangles. As an Amazon Associate, I earn a small percentage from qualifying purchases. Add cheese and lightly simmer on low heat for 10 minutes. If you can find something similar to this then that’s perfect for this meal. Carefully turn the lemon sole and cook for a further minute on the other side. Stir in the basil. I freeze the finished gnocchi on baking trays in one layer, then throw them into freezer bags until the day I want to make the recipe. Add the cherry tomatoes and garlic. Divide the dough into 4. Pan fry gnocchi until golden and crispy, then toss in a simple but very tasty cherry tomato and basil sauce. It’s ideal for garlic lovers, and lovers of traditional Italian cuisine. For the tomato sauce, heat a large pan until hot and add the olive oil, onion and garlic and fry for 4-5 minutes until softened. Once all gnocchi have been flipped, turn heat to low and ladle in the tomato sauce. There’s a company here in Australia that sells fresh gnocchi at farmer’s markets and shopping malls. Let them cook for at least 5 minutes before moving them, or until they are starting to go golden and crispy on the bottom. Drain and return to the pan then place back over a low heat for a few seconds to remove any excess moisture. The combination of the crispy gnocchi and the delicious sauce is quite frankly heavenly. Leave to cool slightly before transferring to a food processor or blender. Cook until the tomatoes break down into a chunky sauce (around 20 minutes). You might be surprised to learn that you can also air fry the gnocchi instead of pan frying it! Try frying gnocchi, those pillowy potato dumplings that you either love or hate. Then empty them into freezer bags and freeze until you want to make this recipe. Serve sprinkled with your favourite cheese. It’s well worth the extra effort. They also taste amazing! Add plenty of salt and pepper. There are no rules on exactly how much. Shake the pan from time to time. Shake/Turn the gnocchi half way through cooking. There is no additional cost to you. How do you like the idea of a really easy pantry meal that’s always a crowd pleaser? This site uses Akismet to reduce spam. Allow gnocchi to cook for about 2 minutes and then begin to flip them. Your gnocchi are ready to cook. Posts may contain affiliate links. (17 ounces (US) or 2 x 250 gram punnets (UK/Australia) – this amount doesn't have to be exact!) Simmer for 10-15 minutes or until the potatoes are tender. Try this meal once and it may become one of your go-to meals! Spoon the gnocchi into the centre of each of four plates and top each with half a fillet of lemon sole. … If you’d like to make your own, here is a. To serve, add the tomato sauce to the gnocchi pan, enough to just coat the gnocchi, and heat slightly. Quickly toss the sauce through the gnocchi in the pan. You can even just buy packaged gnocchi from the supermarket although I find all of the brands here contain a lot of preservatives and other rubbish. If you aren’t such a fan of garlic, just reduce the amount you use to just 2 cloves. This is one of those meals that I’ll make time and time again, just like this baked chicken and chorizo with cherry tomatoes, or this Thai chicken and butternut squash curry. Your email address will not be published. If you do not have an immersion blender a traditional blender or food processor can be used. Using an immersion blender, blend the sauce. Reduce the heat and simmer for 10-15 minutes. Heat the remaining 2 tablespoons of oil in a large frying pan on a medium heat. The gnocchi will sink when it hits the water. I’d start with a smallish amount and let people add more if they like. Repeat the process with any remaining dough. Bring together and knead with your hands until you have a soft dough. I’ve used both good quality packaged (homemade from a farmer’s market) or I’ve made my own. I knew something like this crispy gnocchi recipe had the potential to be really delicious, but I didn’t know just HOW delicious it would be. As soon as it floats to the top, poach for a further 1-2 minutes. So if you have a little extra time, I’d strongly encourage you to have a go at making your own potato gnocchi. Spray lightly with oil in the air fryer basket and cook for about 15 minutes at 390F/200C. Scoop the gnocchi that have floated to the top out of the water with a slotted spoon and let them drain briefly in a colander. Add the lemon sole to the pan and cook for 2-3 minutes until golden-brown. Yes you probably can. (packaged is fine but if you'd like to make your own, see recipe in notes section), crumbled feta cheese or goat cheese, or grated parmesan cheese.