Pan Fried Gnocchi
Finally got around to making pan fried gnocchi as reported earlier. Used imported gnocchi, cranberry beans from the University Farmer’s Market, chanterelle mushrooms, shallot, grape seed oil, roma tomato, thyme, fresh ground white and black pepper, salt.
Tomato did not mix well flavor-wise (too high and sharp), so added some Zinfandel vinegar and cooked bit longer. Hard to taste mushrooms over the beans (cooked mushrooms too long?), gnocchi really picked up on the grape seed oil flavor. Need to try with olive oil instead, perhaps boil gnocchi briefly before frying. Also should try adding fresh ground pepper to oil while frying gnocchi, to let them absorb the spices better.
Not sure where to find fresh gnocchi in Seattle, or how much they would improve the dish. All in all, an excellent dish…
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