Pan Fried Gnocci with Pesto and Ricotta Cheese

We’ve been eating regular boiled gnocci for quite a while now but it was not until recently that I came across the idea of pan-frying it, after watching a classic Nigella episode in which she did just that. The recipe is called ‘Rapid Roastini’ and she basically treats the gnocci as a potato accompaniment to meat, rather than the base of a pasta dish. Very interesting!

I tried out the pan fried gnocci with a few simple ingredients in order to let the gnocci be the star of the show. I started by boiling the gnocci for a few minutes according to the instructions on the packet. I then drained it and transferred it to a hot pan with a splash of olive oil and lots of salt and pepper.

After about 10 minutes of pan frying, the gnocci were crispy, crunchy, golden little nuggets. Don’t they look amazing!? I had to forcibly stop myself ‘testing’ them as the number in the pan was dwindling at an alarming rate.

I was STILL in the thick of my pesto phase when I made this dish so added a generous spoonful to the pan along with some sliced, deseeded cherry tomatoes. We always deseed our tomatoes as I hate when they go all watery – I recently discovered Our Lady Nigella does too, therefore this is the way forward. I also added a few big handfuls of baby leaf spinach in order to up the nutrients and general goodness in what has the potential to be a pretty unhealthy dish. The spinach wilted and mixed in perfectly with the pesto and tomatoes to form a pretty convincing sauce. I think this would be a perfect way to sneak in some extra greens for kids (or fussy boyfriends!)

I did consider adding some chicken or Quorn chicken pieces but decided it didn’t really need it. I do think the addition of some protein could make it into a more substantial dish though.

I topped the gnocci mixture with a few tablespoons of ricotta cheese and placed it under the grill for a few minutes. Ricotta cheese doesn’t really melt or obviously change as most cheeses do but it did add another depth of flavour to the dish. And clearly, cheese is always going to be a successful addition to dinner.

(Can you see how much salt is on there!? I do like a bit of food with my salt.)

This was such a simple, delicious plate of food. I bought all the ingredients again the following Friday night and made the exact same dish because it was just that good. It consists of 5 ingredients and comes together in less than 15 minutes – Β the perfect simple recipe for a Friday night when you just want something a bit more special than a pizza. πŸ™‚

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3 thoughts on “Pan Fried Gnocci with Pesto and Ricotta Cheese

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