Pan Fried Aglio E Olio Cauliflower Gnocchi · i am a food blog
Do you like Gnocchi of Trader Joe cauliflower and are you still looking for new and fun ways to cook with? My favorite way to do it is to believe it in a non -stick saucepan so that it becomes pleasant and crisp and crisp on the outside and soft on the inside. I still haven’t tried to make cauliflower gnocchi in my hand because I have the impression that it is better made by the people who invented it. A bit like the way I really know (and that I) do homemade dumplings, but I always prefer to buy a store bought because it’s fun to have a plethora of flavors that drag the freezer, just waiting for a puff buffet.
Anyway, the last time I published a cauliflower gnocchi recipe, I sort of a flack for that. Apparently, the opening of a packet of cauliflower and cooking gnocchi is not really worthy of a position, according to some energy vampires. In a way, I arrive where they come from, but at the same time, I love to see what people do with prepackaged ingredients. In addition, the cooking of Gnocchi TJ Cauli as they do on the packaging is bunk. Please do not follow their instructions because if you do, you will probably not like them. Oh, and it is not sponsored by Trader Joe’s, I love their gnocchi.
My current favorite for these small nuggets of goodness, apart from Cacio e Pepe, is another Italian classic, Aglio e Olio. What do you ask Aglio e Olio? Translated is garlic and oil. And that’s what it is. Super simple but full of flavor, low in carbohydrates, low in calories. Everything you do is heat quality olive oil, infuse them with garlic oil, then throw gnocchi crossed with. Finish everything with a generous shower of grated parmesan and you have a quick and satisfactory vegetarian meal. I also like to add crushed red peppers for spices.
Continue to friends from cauliflower!
Gnocchi stove oil and cauliflower
Cauliflower store bought in Gnocchi Pan Fried Aglio e Olio Style with garlic, crushed red pepper and parmesan
Service 1
- 2 tablespoon olive oil split
- 2 pods garlic slice
- pinch of crushed red pepper with taste
- 1/2 pack cauliflower gnocchis
- salt and pepper to taste
- chopped flat leaf parsley If you wish
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In a non -stick pan, heat 1 tablespoon of high level oil. When hot, add the gnocchi, frosts of the bag and fry until they are golden brown and crisp, returning once, about 2-3 minutes on each side. Season with salt and pepper. Remove from the pan.
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In the same pan, heat the remaining oil over medium-low heat. Add the garlic and red pepper flakes in slices and cook so that the garlic and pepper flakes slowly infuse the oil without believing or burning. Add the gnocchi and mix.
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Remove from heat and finish with a pinch of parmesan and flat parsley. Enjoy immediately!
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