Gnocchi flavored with lemon bring spring to the plate.
Finish the crisp gnocchit with parmesan. Mari Moilanen
Crisp -fried lemon diagnocchi are the best thing you can do about ready -made sluggnoche.
– Nonsensically delicious and easy. Quite heavenly, glows the food influencer and cooking writer Mari Moilanen.
Moilanen reminds us that this time, too, old wisdom is true: which cooked, it will taste sweet.
Cooking is a juicing slice of ready -made wittnocchi and baking covers the soft interior with a crunchy shell.
– When these potato balls are still seasoned with lemon zest and leaf parsley and all the splendor is nobility with parmesan, so no better, Moilanen sums up Something tasty in their blog.
Crisp lemonagnocchit
(For 4 people)
500 g of gnochers
3 garlic cloves
1/2 dl of olive oil
25 g butter
1 small lemon zest grated
1 pot of leaf parsley
Serving:
75 g of parmesan grated
1. Boil the gnocchs in well -salted water for a few minutes. When the gnocchi rise to the surface of the boiling water, drain the gnocchit.
2. Chop the garlic nails. Heat olive oil and butter in a frying pan. Add the garlic nails and fry for a moment.
3. Add the cooked gnocchit to the frying pan. Allow the gnocchi to bake in peace for about 10 to 15 minutes, avoiding unnecessary mixing to prevent the gnocchi from breaking down. Mix the gnoche during the pan during the cooking only a few times by shaking the pan.
4. When the gnocchi are baked crisp and golden, add the grated lemon zest and chopped parsley last. Transfer the gnocchit to a serving plate and add plenty of grated parmesan.