About this recipe I made this recipe after seeing a similar recipe in the New York Times. This pan-fried salad is inspired by ...

Heat a non-stick skillet over medium-high heat and add enough olive oil or butter to coat the bottom of the pan generously.

By: Ali Slagle. Makes: 4 servings. Total time: 25 minutes. Ingredients. 2tbsp extra-virgin olive oil, plus more as needed. 2 (500g) packages dried or fresh potato gnocchi. ½ stick unsalted butter ...

Ingredients. 400g fresh gnocchi. olive oil, for frying. 100g pancetta, thinly sliced. freshly grated parmesan, to serve. Tomato and basil sauce. 1.5 kg very ripe vine-ripened tomatoes ...

Kitchen Window President and Chef Doug Huemoeller shows KARE 11's Alicia Lewis and Sven Sundgaard how to make a delicious Pan Fried Gnocchi with roasted corn, bacon, spinach, and pecorino.

Ingredients. 1kg potatoes, preferably desiree. 250g plain flour. 1 tbsp salt. 1 medium brown onion, diced. 1 clove garlic, crushed. 100ml olive oil. 100g pancetta, diced ...

1 In a large frying pan, heat the oil on high and fry the gnocchi for 1-2 minutes until lightly coloured. 2 Add the stock to the pan and bring to boil. Reduce the heat to medium, cover and simmer for ...

Hungry? We have recipes for Balsamic Glazed Walnut salad and Vegan Pan-Fried Gnocchi with Mushroom Cream Sauce that will fill your belly.

Ingredients. 1 tbsp sunflower oil ; 250g potato gnocchi; 75g 'nduja; 75g sweetcorn (fresh, frozen or tinned) 1 tbsp honey; 1 tbsp sherry vinegar; 1 tbsp chopped spring onion ...

Roast until the gnocchi are tender and the mushrooms are golden, about 20 minutes. Divide the arugula into 4 shallow bowls or plates. Top with the gnocchi mixture, then dollop with the ricotta.