If, like me, you have always prepared gnocchi cooked with some sauce or without, maybe it’s time to try baked crispy gnocchi with vegetables. It can be both a side dish and a main dish for a meatless Friday. Mostly I prepare homemade gnocchi, to use mash leftovers. Please, do not waste food!
They are always soft and do not fall apart. And they are the best when you need to make a quick lunch and the pre-made ones are waiting for you in the freezer!
Here is the recipe from scratch…delicious!
Short Photo Recipe
Golden gnocchi with greens
Ingredients:
Sastojci za domaće njoke:
Instructions
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- Cook the potatoes with the skin on until they are soft.
- Drain the boiled potatoes well, steam them to dry well and peel when cool down a bit.
- Push it through a potato masher into a bowl.
- Add salt and egg.
- Gradually add the flour.
- Combine all ingredients by mixing.
- Spread the dough on a floured surface and knead briefly
It is important to knead the dough for as little time as possible so that the gnocchi are fluffy and not to add too much flour. - Shape the dough into a roll and cut it into equal pieces.
- Leave the gnocchi to dry for 15-20 minutes.
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- Boil a larger amount of salted water in a larger pot.
- Cook the gnocchi until they float to the surface. Cook smaller quantities of gnocchi at a time so they don't stick.
- Heat the butter in a non-stick pan and add the cooked gnocchi.
- Bake them until they are golden brown.
If you are cooking frozen, also cook a smaller amount at once so that the water does not cool down and the gnocchi fall apart. -
- In the meantime, sauté green vegetables of your choice in butter.
- Season to taste.
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- When the vegetables are ready, stir in the baked gnocchi and serve as a side dish or on its own as a light lunch.
Golden gnocchi, greens,