We must vindicate more the rich gnocchi or gnocchi in the daily kitchen. Do not make them homemade, which require more work and skill, but treat them as if they were fresh pasta. They are even easier to cook, there is no need to boil water and we can cook them directly in the oven or on the fire, as in this appetizing stir fry recipe with a pure taste of Italy.
We have adapted the idea of this other version in which they use the oven; without a doubt they will also be wonderful but, since we did not plan to take the opportunity to bake anything else, we decided to try the direct method in the pan. It is a recipe as simple as adding almost all the ingredients to it, stir a little, cover and let the heat do its magic.
Cut the peeled onion into not very fine feathers and leave the garlic without peeling the last layer. Heat two or three tablespoons of oil in a large frying pan and add these ingredients with the whole tomatoes and a little salt. Stir so that they begin to release aroma and add the gnocchi as is.
Mix homogeneously, season and cover. Let cook over medium-low heat for about 25-30 minutes, stirring a little from time to time. When the tomatoes are almost all half undone -they can be crushed a little with the spatula-, raise the heat a little and finish sautéing uncovered to brown the gnocchi. Remove the garlic and reserve hot covered.
Peel the garlic and crush in a mortar or bowl with a little salt, pepper, a splash of lemon juice and one or two tablespoons of oil, until you have a dressing. Divide the arugula on plates or a bowl, add the contents of the pan and some washed and dried fresh basil leaves.
Finish dressing with the dressing and some Parmesan cheese flakes, pecorino or, alternatively, a good cured sheep or goat. Add extra black pepper if desired, always freshly ground.
With what to accompany the sautéed gnocchi
This sautéed gnocchi can be eaten fresh or warm, at room temperature, and it holds up well in the fridge if there are leftovers, always adding the arugula and basil before serving. To give it a crunchier point we can add pine nuts or toasted almonds, or add a little contrasting fresher cheese, such as mozzarella, burrata or tender goat roll, if we have it open in the fridge. A generous portion is quite satiating, but if we distribute it to four people we can serve them as first course or side dish grilled or papillote fish.
Direct to the Palate | Gnocchi or gnocchi alla sorrentina. Recipe Direct to the Palate | Gratin gnocchi with creamy mushroom and parmesan sauce, easy and tasty recipe perfect for cold days