Tuscan Herb Gnocchi
This dish features fluffy potato gnocchi pan-fried to a golden crisp, infused with aromatic herbs like rosemary and thyme, and brightened with sun-dried tomatoes. The gnocchi are cooked until tender and then finished with a sauté of garlic and herbs, resulting in a hearty, flavorful main course with a crispy exterior and tender interior.
Equipment
- Large pot
- Skillet or frying pan
Ingredients
- 2 pounds Russet potatoes for gnocchi
- 1 1/2 cups all-purpose flour plus extra for dusting
- 1 large egg to bind the dough
- 2 cloves garlic minced
- 1/4 cup sun-dried tomatoes chopped
- 2 teaspoons fresh rosemary chopped
- 2 teaspoons fresh thyme chopped
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Peel and chop the potatoes into even chunks, then boil them in salted water until they are very tender and easily pierced with a fork, about 15 minutes. Drain thoroughly and let them cool slightly.
- Mash the cooked potatoes until smooth, then spread them out on a baking sheet to cool slightly, helping excess moisture to evaporate.
- Add the flour, egg, and a pinch of salt to the mashed potatoes. Gently mix and knead until a soft dough forms—be careful not to overwork it to keep the gnocchi light.
- Divide the dough into four portions, then roll each into long ropes about ¾ inch thick on a lightly floured surface.
- Cut each rope into 1-inch pieces to form individual gnocchi. Use a fork to gently press down on each piece, creating ridges that help hold sauce later.
- Bring a large pot of salted water to a boil. Carefully add the gnocchi in batches and cook until they float to the surface—about 2-3 minutes. Remove with a slotted spoon and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic, chopped sun-dried tomatoes, rosemary, and thyme. Sauté until fragrant, about 1 minute; the garlic should be golden and aromatic.
- Add the cooked gnocchi to the skillet in a single layer. Let them cook undisturbed for about 2-3 minutes until the bottoms are crispy and golden brown.
- Gently flip or toss the gnocchi to crisp on all sides, infusing them with the herb and garlic aroma. Season with salt and pepper to taste.
- Once evenly browned and heated through, transfer the gnocchi to a serving plate. Optionally, garnish with additional herbs or sun-dried tomatoes for presentation.
- Serve hot and enjoy the crispy, herbaceous gnocchi as a satisfying main course or flavorful side.
Notes
Ensure potatoes are thoroughly drained and cooled to avoid sogginess. Use fresh herbs for maximum aroma. For extra flavor, sprinkle grated Parmesan before serving.