Crispy Gnocchi with Fig and Olive
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 OLIVETo make the best crispy gnocchi, be aware of these few things:
- 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.
- 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.
- 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.
- 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
- 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
I like lighter, fruity reds with this dish Berbera from Italy, or perhaps a rose