Pesto and Artichoke Pan-fried Gnocchi by @breadandbasil
Pesto and Artichoke Pan-fried Gnocchi by @breadandbasil
Ingredients
Directions
In a large skillet, heat Colavita Olive Oil and butter over medium high until the butter is fully melted. Place half of the uncooked gnocchi in a single layer, and brown on each side until golden, 5-7 minutes total. Remove the browned gnocchi and repeat with the second half of the package. Reserve the browned gnocchi on a plate while you complete the remaining steps to maintain their crispy texture.
Drain and roughly chop the Colavita Country-Style artichokes (reserve oil for another use such as salad dressing or roasting vegetables). Once the gnocchi are browned and set aside, add the artichokes to the pan and allow them to brown for 2-3 minutes.
Once artichokes have browned, add the pan-fried gnocchi back to the pan, along with a jar of Colavita Pesto Sauce, and stir to combine and warm through.
Remove the pan from the heat, and stir in the fresh arugula, allowing it to wilt with the residual heat of the dish. Stir in the parmesan cheese along with salt and pepper to taste, plate, and serve.
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Ingredients
Directions
In a large skillet, heat Colavita Olive Oil and butter over medium high until the butter is fully melted. Place half of the uncooked gnocchi in a single layer, and brown on each side until golden, 5-7 minutes total. Remove the browned gnocchi and repeat with the second half of the package. Reserve the browned gnocchi on a plate while you complete the remaining steps to maintain their crispy texture.
Drain and roughly chop the Colavita Country-Style artichokes (reserve oil for another use such as salad dressing or roasting vegetables). Once the gnocchi are browned and set aside, add the artichokes to the pan and allow them to brown for 2-3 minutes.
Once artichokes have browned, add the pan-fried gnocchi back to the pan, along with a jar of Colavita Pesto Sauce, and stir to combine and warm through.
Remove the pan from the heat, and stir in the fresh arugula, allowing it to wilt with the residual heat of the dish. Stir in the parmesan cheese along with salt and pepper to taste, plate, and serve.
