Pan Fried Gnocchi
I absolutely adore gnocchi.
If I go to an Italian restaurant, chances are Ill order gnocchi.
I put it above handmade pasta.
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Thats how much I love it.
And up until maybe a year ago, I was a total gnocchi snob.
I would only ever have fresh or homemade gnocchi.
Scarred from my uni days when I made store bought gnocchi and it was so chewy and tasteless.
This gnocchi is served with a butter sauce which is a classic sauce for gnocchi.
Gnocchi is a potato flour dumpling, so it tastes like a cross between pasta and mashed potato.
Plain gnocchi, like pasta, does not actually have much flavour in itself.
250g/8oz of gnocchi has 90g of carbs, 400 calories.
Add a sauce and the calorie count starts hiking up quite considerably…. Plus roasted pumpkin is so juicy, it provides more wetness to this dish instead of adding more butter.
But you dont need tons of butter!
If you just make this with loads of butter for the sauce, itsfar too rich.
Its how a real properAlfredois made, the way restaurants make it, without using tons of cream.
So I use that same technique to make the butter sauce for this Pan Fried Gnocchi too.
You will love this, I promise!
Yes its indulgent, and yes its still carb heavy, but it is lighter than making itwithoutpumpkin.
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Try this with fresh garden salad on the side, tossed withBalsamicorItalian dressing!
Nagi x
Gnocchi Lovers!
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