Oven Roasted Gnocchi With Rosemary
In the back of one of the fashion magazines I get they had one of those silly, “Let’s ask a bunch of different celebrities a dumb question so they can answer and we can make a montage of answers because we need something for the back page.” (Or maybe they’re all outtakes from interviews. I have no idea how magazine creation works.) Anyway, in this particular magazine they asked everyone’s favorite English chef (behind Gordan Ramsey, Jamie Oliver, Two Fat Ladies and that other guy) Nigella Lawson what her favorite snack was. She replied pan fried gnocchi, which was just gnocchi cooked in a small amount of olive oil until firm when I looked up her recipe online. Nothing else. Bland. City. (Again, English.)
What gives you a firmer gnocchi is roasting them in the oven and tossing with olive oil, and what makes them addicting is a bunch of minced rosemary and a very, very generous amount of kosher salt. Very snackable and finger friendly.
One package of store bought gnocchi is good for about four people.
On a lined baking sheet, toss the gnocchi with a tablespoon or two of olive oil until coated. For each package of gnocchi, use about a tablespoon of minced rosemary and a teaspoon of kosher salt. Bake at 375º for about 20-25 minutes until the gnocchi turns golden, being sure to toss once or twice while roasting. Add more salt if desired at the end of baking.
These golden little savory bites became very popular with us this season, especially for Thursday night games when there wasn’t a lot of time to spend in the kitchen.
And that’s it. We’ve classed up your playoffs-and-Golden Globe-affair this weekend.
I want more like this!
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