Putting twists on fairly standard ingredients, in addition to being potentially delicious (or admittedly disastrous) is just plain fun.  In this recipe video, I do just that, by taking standard gnocchi, normally soft and pillowy, and frying them up in a bit of olive oil, to make the outside crispy…almost French fry like.   While the center of gnocchi stays soft and creamy, frying them creates a really cool contrast in texture and adds some nutty flavors.  They are great will all kinds of sauces, but in this version I use a bit fig, and black olive, which creates a salty sweet (kinda agrodolce) combo that is really great.  I like to serve these as an appetizer, as they are so rich a little goes a long way, but they’d work for a main as well.  Hope you enjoy them.

RECIPE FOR CRISPY GNOCCHI FIG AND OLIVE

To make the best crispy gnocchi, be aware of these few things:

  1. I like to fry them in a non-stick pan.  The gnocchi a really delicate.  You don’t want them to break up, or to leave those crispy edges in the pan and non-stick will definitely help.  I also use a bit of butter to develop the flavors.
  2. The olive is the dominant flavor profile in this dish, and it’s possible to overdo them.  I would use 2 – 3 times the amount of fig as I use olive.
  3. Take the gnocchi out of the water once they start floating.  They are done at that point, and overcooking them will just turn them to mush.

Ingredients for Crispy Gnocchi with Fig and Olive (for 2)

  • 1/2 lbs of frozen gnocchi
  • 4 – 5 figs diced up
  • 3 – 5 olives pitted and diced
  • 1 clove garlic minced
  • 2 tablespoons butter
  • 1 tablespoon parmesan cheese
  • Salt & pepper

Crispy Gnocchi with Fig and Olive

  • Bring a pot of salted water to the boil; drop the gnocchi
  • Heat a non-stick pan over med-high heat, add a few tablespoons of olive oil once hot
  • Add the butter to the olive oil, then drain and add the gnocchi to the hot pan
  • Season with salt and pepper and toss to coat everything
  • Allow the gnocchi to sear on one side without moving them around until they are browned - probably 2 - 3 minutes on med-high heat
  • Toss the gnocchi and turn them so the other side can brown
  • Add the garlic, fig and olive
  • Season with a bit more salt and pepper and toss everything together
  • Once everything is hot, serve it up, and garnish with some finely grated parmesan cheese

Wine Recommendation

I like lighter, fruity reds with this dish Berbera from Italy, or perhaps a rose

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