Have you ever had crispy gnocchi? It sounds weird and counter intuitive, as gnocchi is soft and dough-like, but trust me, crispy gnocchi is delicious! I first thought to lightly pan fry the gnocchi after boiling them a few years ago.
Rich loves gnocchi. So much so, I would venture to say it’s his favorite food. While, I love crispy, crunchy things. I was trying to figure out how to combine the two, and one day it hit me. Pan fry the gnocchi so they’re slightly crunchy on the outside, while still pillowy soft on the inside.
I don’t want to say it’s one of my best ideas in the past few years, but lets just say, Rich and I haven’t looked back.
Crispy Gnocchi with Roasted Tomatoes and Goat Cheese
1 pound gnocchi
1 pint cherry tomatoes
3 tablespoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon fresh cracked pepper
5 ounces pesto
2 ounces goat cheese
Wash and dry cherry tomatoes and put on a small roasting pan. On pan, toss tomatoes with 1 tablespoon olive oil, 1/4 teaspoon sea salt, and 1/4 teaspoon pepper. Roast in a 400 degree oven for 15-18 minutes, until the tomatoes have burst.
While the tomatoes are roasting, bring a pot of water to a boil and cook gnocchi according to package instructions. Drain the gnocchi when done cooking.
In a medium skillet, heat 2 tablespoons olive oil over medium-low heat. Add cooked, drained gnocchi to skillet and arrange in a single layer. Cook for 8-10 minutes on the first side, until the gnocchi are golden and crispy. Flip gnocchi and cook for 4 minutes on the other side, until that side is crispy as well.
Toss crispy gnocchi with pesto and top with roasted tomatoes, and crumpled goat cheese. Enjoy!
Serves 2-3
