Gnocchi is made from potatoes, rosemary goes well with potatoes,
so I figured, why not? I used the traditional method
of boiling gnocchi in water until they rose to the top,
but instead of traditionally serving them as is,
I decided to pan fry them with minced rosemary
and olive oil until they were a crispy light golden brown.
To top this dish off I sprinkled a little Parmesan
and mozzarella on them, these were really good.
This is a great side dish for a chicken dinner.
Ingredients:
1 pound of gnocchi
1 tablespoon of fresh rosemary, minced
3 tablespoons of extra virgin olive oil
1/4 teaspoon salt
Directions:
Fill large pot halfway with water
and bring to a boil, drop in pound of gnocchi
and let boil for a few minutes.
Gnocchi will rise to the top of water when done.
Using a medium size skillet on a medium heat,
pour in your olive and drained gnocchi.
Toss in minced rosemary and salt to taste,
Pan fry until gnocchi is nice light golden.
Pour gnocchi onto a serving dish
and sprinkle with fresh mozzarella and Parmesan cheese.
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