Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pan fried gnocchi with crispy garlic, toasted walnuts & rosemary. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
As the gnocchi cooks, add the shrimp in with the garlic and chorizo. Season with pepper and a tiny pinch of salt. Add a pinch of smoked paprika.
Pan Fried Gnocchi With Crispy Garlic, Toasted Walnuts & Rosemary is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Pan Fried Gnocchi With Crispy Garlic, Toasted Walnuts & Rosemary is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook pan fried gnocchi with crispy garlic, toasted walnuts & rosemary using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pan Fried Gnocchi With Crispy Garlic, Toasted Walnuts & Rosemary:
- Prepare 500 g gnocchi,
- Take 4 tbsp good quality extra virgin olive oil, (I used Cycladi),
- Get 4 sprigs fresh rosemary,
- Take 4 cloves garlic, sliced very finely,
- Prepare 25 g crushed walnuts, (into small chunks),
- Get Salt and pepper to season
- Prepare To garnish:
- Prepare Grated Parmigianino Reggiano cheese (optional),
- Take 1 drizzle of extra virgin olive oil,
- Prepare 1 sprig fresh rosemary
Fry gently over a medium heat until the onions are lovely and soft. Gently heat the oil and butter in a frying pan until the butter has melted. Don't overcrowd the pan - you want the gnocchi to be spread out in a single layer across the bottom of the pan. Vegan Wild Garlic Pesto with Gnocchi.
Steps to make Pan Fried Gnocchi With Crispy Garlic, Toasted Walnuts & Rosemary:
- Bring a pan of salted water to the boil and cook the gnocchi according to packet instructions. Once cooked drain off and set aside. Season it well with salt and pepper.
- Heat a large frying pan up over a medium heat and add in the walnuts to gently toast them, this should only take a few minutes, then remove and set aside. Add the olive oil and finely sliced garlic plus the sprigs of rosemary. Fry very gently for a couple of minutes being careful not to burn the garlic, otherwise it'll taste bitter, (the garlic should be very lightly golden and crisp, no darker), and infuse the oil with the aromatic flavours. Turn down the heat a little.
- Remove the sprigs of rosemary and also the garlic pieces, reserving to use later and then add in the gnocchi. Fry the gnocchi until golden on each side, Tossing the pan occasionally to move them around so they don't catch. Once the gnocchi is lightly toasted and golden add in 2/3rds of the toasted walnuts plus 2 sprigs of the Rosemary, (after removing it from the stems and chopping it up finely). Re-add the crispy garlic pieces then toss everything together to incorporate.
- Serve up, sprinkle over the remaining toasted walnuts and grate over some cheese. Garnish with a couple of rosemary sprigs if desired and drizzle over a little more extra virgin olive oil. Eat and enjoy! :)
You can use your homemade pesto immediately or keep in the fridge for later. I served my wild garlic pesto here with crispy pan-fried vegan gnocchi, fresh heirloom tomatoes, basil, and vegan parmesan cheese. If you don't want to use store-bought gnocchi, you can easily make your own according to this recipe. Pan fried gnocchi with toasted Lemnos Haloumi, extra virgin olive oil, pumpkin, garlic, sage and walnuts. Elegant enough for a special dinner and fast enough for a weekday family meal.
So that’s going to wrap it up with this special food pan fried gnocchi with crispy garlic, toasted walnuts & rosemary recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
