Good morning we are going to share those Again looking for a pan fried gnocchi with crispy garlic, toasted walnuts & rosemary recipe that is delicious The method of making it is very not too difficult. Just need patience and persistence. So that pan fried gnocchi with crispy garlic, toasted walnuts & rosemary has aroma and taste that able arouse appetite.

In order for the taste of pan fried gnocchi with crispy garlic, toasted walnuts & rosemary, you need to pay attention first from the type of ingredients, then selection of ingredients that are fresh until how to make and serve it. No need Confused if want prepare pan fried gnocchi with crispy garlic, toasted walnuts & rosemary good as long as you know the trick and how to make this dish you can become serving very special.

Ingredients and seasonings used in make

1. Prepare 500 g gnocchi,
2. Use 4 tbsp good quality extra virgin olive oil, (I used Cycladi),
3. Use 4 sprigs fresh rosemary,
4. Prepare 4 cloves garlic, sliced very finely,
5. Prepare 25 g crushed walnuts, (into small chunks),
6. Use Salt and pepper to season
7. Take To garnish:
8. Prepare Grated Parmigianino Reggiano cheese (optional),
9. Prepare 1 drizzle of extra virgin olive oil,
10. Use 1 sprig fresh rosemary

Push gnocchi and nuts to one side of skillet. Line a rimmed baking sheet with parchment paper. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine.

How to cook Pan Fried Gnocchi With Crispy Garlic, Toasted Walnuts & Rosemary:

1. 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.
2. 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.
3. 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.
4. 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! :)
5. Done and ready to serve!

In this recipe, you roast some sausage, sliced peppers and onions on a baking sheet, then top them off with packaged, Parmesan-coated gnocchi for a quick broil at the end. 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. Add a glug olive oil, then the Brussels sprouts, and a pinch of salt (you want the sprouts in an even layer, cut-side down in the pan). Add oil to a large frying or sauté pan on a medium heat, fry the sage leaves until crisp, remove from the pan and drain on absorbent kitchen paper.

I say thank you for reading the recipe that we convey on this page. We have high hopes we Good luck!