Gnocchi – last part! If you haven’t read part 1 yet, check it out here. It’s the basics on how to make the gnocchi dough.
So I assume now that your dough turned out decent enough to be cooked and eaten. Don’t worry if your shape isn’t perfect. As you can see above, I need to master creating the gnocchi shape as well. But looks aside, it’s still tasty! Now – who doesn’t love a good pan fry? No need to boil first and then pan fry. Instead, place the fresh gnocchi directly onto the pan! You’ll get a nice crispy and crunchy exterior. The interior will be soft and chewy. Since gnocchi itself is a bit plain, here it will take up the flavor of the different aromatics, spices and herbs used. We bought chorizo from Murray’s Cheese Shop the day before and wanted to try it in the dish. It added a bit of sweetness, smokiness and ham flavor to the gnocchi. If you have other cured meats, like pancetta, surryano ham, or jamon seranno, on hand, feel free to use those instead! For the gnocchi, you can use about 1/4 of the gnocchi dough (follow the recipe, but do not cook).
- Heat a few tablespoons of olive oil in a large skillet over medium-high heat.
- Add the gnocchi in a single layer.
- Cook the gnocchi until they are lightly browned on the bottoms.
- Flip the gnocchi and cook until they are lightly browned on the other side.
- Remove from the pan and set aside.
- In the same skillet, heat a bit more olive oil.
- Sauté the shallots, chorizo and garlic.
- Add the gnocchi back into the pan and add in the peas.
- Add cracked black pepper, red pepper flakes and salt to taste.
- Cook for a few more minutes so that the gnocchi is coated and tossed in with the rest of the ingredients.