Homemade gnocchi pan-fried until golden. Reduced dark chicken stock makes up this delicious lemon-sage sauce.
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I made and cooked the gnocchi in the morning and refrigerated what I needed as per the recipe so it was really quick to prepare at dinner time. I don't have a gnocchi paddle so I took another reviewer's suggestion about using a fork. I just put each one in the palm of my "cupped " hand , stroked with the fork and got into a good rhythm. They looked pretty good with a nice curl. They browned nicely and were super tender. The sauce was also very good. I served them with pan fried veal chops and so also made a bit of sauce with the sucs using white wine and a little cream. I love gnocchi and knew 8-10 per person wouldn't be enough for us so I served 16 and could have eaten more!