Pan Fried Gnocchi with Spinach
This Seared Spinach Gnocchi is delicious, simple, fast, and uses only a few ingredients. The gnocchis were cryingspy and gold on the surface and tender on the within with every bite, seasoned with drained tomatoes, garlic, and spinach.
500 grams of store-bought homemade gnocchi will work even as well
100 g of dried tomatoes, cut in half
1 tablespoon sun-drained tomato oil, this is often optional but great for flavoring. substitute for butter
1 ½ tablespoons vegetable oil
1 teaspoon dry sage
3 cups baby spinach
1 teaspoon garlic granules, replace with 1 fresh clove
Salt and freshly ground black pepper to taste
1 tbsp grated Parmesan cheese and more for serving
1.Boil fresh gnocchi in salted boiling water for 1 minute with a touch oil, this prevents them from sticking together. employing a slotted spoon, transfer the boiled gnocchi to a bowl, ensuring to beat them well. Then transfer it to the tea towels to empty more of the liquid. put aside a few cup of water and put aside .
2.Heat a touch vegetable oil and drained tomato oil during a skillet until hot, carefully adding the gnocchi to form sure everything is on one layer in order that they each touch the surface of the recent skillet. Cook on this side for about 2 minutes or until golden and crunchy.
3.Using a fork or slotted screwdriver, flip the gnocchi over to the opposite side. Add the sundried tomatoes, garlic grains, salt and pepper and blend well. Cook another 1 minute, then add the spinach to about 1/3 cup of pasta water, cover the pot if possible in order that the spinach is wilted, it'll take about 1 minute. Open the lid then stir the plate, finally add a few tablespoon of grated Parmesan or if necessary, stir to combine and take away . Serve immediately on its own with more parmesan as a main course or as a entremots . Enjoy!