Pan-fried gnocchi with corn and tomatoes | 15-minute dinner
(0)
15 min
Quick
Kifli Kukták
Ropogósra pirított burgonyás gnocchi édes csemegekukoricával, lédús sült koktélparadicsommal, fokhagymás vajjal és friss bazsalikommal. Gyors, 15 perces nyári vacsora az egész családnak.
Ingredients
Preparation method
Pan-searing the gnocchi
In a large skillet, heat 1 tablespoon of extra virgin olive oil and half of the butter over medium-high heat.
Add the gnocchi directly to the hot skillet (without pre-boiling) and fry, stirring occasionally, for 6–8 minutes until golden brown and crispy on the outside, and tender inside. Transfer to a bowl and keep warm.
Preparing the corn and tomatoes
In the same skillet, add the remaining butter and olive oil. Add the drained sweetcorn and halved cherry tomatoes.
Chef's tip
There is no need to pre-boil the gnocchi in water; frying them directly in the pan leaves them irresistibly crispy on the outside while staying soft and tender on the inside.
In summer, during peak corn season, using sweetcorn freshly cut off the cob will make the dish even sweeter and crunchier.
25 min
Under an hour
