Hello! Ali here, filling in for Emily Weinstein this week.
Susan Ford, a commenter, is telling the truth: Crispy gnocchi are basically tater tots.
Store-bought, shelf-stable gnocchi are best appreciated when seared until their outsides are crisp and their insides are warm and chewy, and then sauced only enough to taste really good.
I go for a saucing that’s thin but high impact — nothing heavy enough to sog that glorious crust. A peppery brown butter for a skillet of seared gnocchi and brussels sprouts. A potent mix of honey, mustard and horseradish for a steakhouse-inspired combination of gnocchi (masquerading as roasted potatoes), spinach and mushrooms. Just the fat rendered from chicken thighs, plus a little lemon.
In my latest recipe (below), a sheet pan of browned sausage “meatballs,” caramelized broccoli and those golden gnocchi are lightly glossed in melted Parmesan and lemon juice. Sneak a few bites before anyone else does when they’re fresh from the oven. Like tater tots.
Image
The commenters seem surprised by this recipe: How can something requiring so little effort — you don’t need to boil the gnocchi before roasting — be so “sumptuous” and “outstanding?” One commenter even thinks it’s worthy of Thanksgiving dinner (drizzled with cranberry sauce, of course).
We are having trouble retrieving the article content.
Please enable JavaScript in your browser settings.
Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.
Thank you for your patience while we verify access.
Already a subscriber? Log in.
Want all of The Times? Subscribe.ssbet77