aquaprofunda: An eye reflected twice in a cut mirror. (Default)
[personal profile] aquaprofunda
Yet another re-post from double joint.

Fried Gnocchi with Mediterranean 'Vegetables'




Ingredients



  • Basic potato gnocchi - You can buy plastic-wrapped packets of them off the shelf (non-refrigerated!) in the supermarket here

  • Olive oil - LOTS

  • ALL THE GARLIC IN THE WORLD

  • About half a small onion

  • Salt

  • Antipasto vegetables - black olives, roasted red pepper, marinated artichokes, marinated eggplant - anything will do

  • Proscuitto if you're a meat eater

  • A fresh, ripe tomato

  • Fresh parsley

  • Parmesan cheese



In terms of quantities, remember that gnocchi is very filling. So measure out how much gnocchi you want to eat, and then measure out your antipasto to be about equal quantity to the gnocchi in total.

Method



So, you can roast or fry the garlic. I kind of decided to do this at the last minute, so I fried the garlic, but putting whole cloves of roast garlic in is a freaking awesome path to go down, I must say. But I fried, so:


  1. Fry your garlic (minced) and onion (diced finely) in a cast iron pan with lots of olive oil and salt. Do it over a medium-low heat and do it for a long-ish time - you want it to caramelise. If you're eating meat, toss the shredded proscuitto in towards the end of this process to crisp it up a bit. When the garlic/onion is about right (give it a taste!) take it out of the pan. If the pan is all cruddy now, rinse/wipe it out.


  2. Now it's time to fry the gnocchi. Fried gnocchi is pretty much the best thing in the entire universe. While boiled gnocchi ranges from doughy to gooey, fried gnocchi goes chewy and soft and caramelised - basically like the most perfect roasted garlic. It's amazing. So: Your pan should be about medium heat. You need more olive oil. Put your gnocchi in the pan, all spread out evenly. Leave it to cook for about four-five minutes, until it's slightly grilled (kinda golden) a bit on one side. Then you can toss it around to cook more evenly. Having one side crispy gives a nice bit more texture. Test it by biting into a bit every so often (you should be able to feel with your stirring when it's getting softer). When it's just about done (about 8 minutes)...


  3. Add all your pickled antipasto vegetables. Don't even chop most of them them up - just make sure they're relatively well drained. Whole olives, whole strips of pepper/capsicum, quarters/sixths of pickled artichoke hearts. Add back the garlic and onion (and proscuitto). Mix it all in. You want to make sure the antipasto stuff is hot enough but not cooked any more.


  4. Once everything is heated through, turn off the heat and add a diced tomato and a generous handful of chopped parsley, mix that through too. (Room temperature tomatoes are best!!) Again, you definitely don't want to cook the tomato, just stir it through.


  5. Serve with parmesan cheese.



It is SO DELICIOUS. The caramelly garlic and olive oil goes perfect with the texture of the gnocchi, and the various flavours with the antipasto is a perfect complement. Having everything the same bite-size makes for a great balance of flavours when you're eating, too. Usually when I make pasta I make a tomato-based sauce that I throw things into, but I absolutely love this method of just tossing big chunks of things in with the chunks of gnocchi without glueing it all together with any sauce. And it is so damn easy, and antipasto vegetables can hang around the fridge (and/or cupboard) for months and months.

Creative Commons License
Fried Gnocchi with Mediterranean Vegetables by Emily Turner is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

Profile

aquaprofunda: An eye reflected twice in a cut mirror. (Default)
aquaprofunda

April 2016

S M T W T F S
     12
3456789
10111213141516
171819202122 23
24252627282930

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jun. 27th, 2017 12:10 am
Powered by Dreamwidth Studios