Fried Cheesy Potato Gnocchi

Fluffy! Exactly what these lovely, soft and adorable, pillow-shaped potato dumplings are. They’re too cute but it can’t be helped when your mouth starts to water. If made right from step one then the rest will follow through smoothly.

It takes at least minute to cook via boiling and then pan fry until crispy outside but soft inside.

What’s in it:

  • Potatoes
  • Parmigiano grana padano
  • Salt
  • Pepper
  • Olive oil
  • Onion
  • Garlic
  • Butter
  • Cherry tomatoes
  • Bellpeppers
  • Lemon
  • Parsely
  • Mixed dried herbs

I settled for a simple sauce using olive oil, lemon juice, salt and pepper. I cooked the minced onion and garlic first so that the gnocchi will have their flavor included upon cooking together. For freshness, I used tomatoes and bellpeppers left uncooked but bursting with flavor. Top with ground parmesan cheese and fresh herbs.

If you decide to try it, you can use tomato sauce, pesto, creamy white sauce or the same as I did with olive oil and lemon juice. This dish is lovely and heartfilling.

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