Last week, I receieved a copy of Nigella Lawson’s new book Kitchen to review from Kalahari.net. Now this isn’t my reviews, look out for that on Monday. But I couldn’t help but make this last night.
I am a complete Gnocchi addict. I could seriously eat it all the time. I mean, what’s not to like about soft, pillowy dumplings? So when Nigella mentions that she came up with an idea to fry them, turning them into little sauteed potatoes, I almost died of happiness. And yes, this is a higher-fat option than the normal way of cooking them, but even if you just try this once, it will be worth it.
Surprisingly, I couldn’t find any ready-made Gnocchi in any supermarket I went to so I decided to make my own. Now this was the first time I’ve ever attempted making Gnocchi and I was quite nervous before doing so. But it turned out deeeelicious! I was so incredibly chuffed with the end result. Yes, it takes a bit more time to make it yourself, but it’s so worth it. The Gnocchi are even softer and yield to your bite even more, if even possible. And, I also think for frying, that home-made Gnocchi is just better. The ready-made kind have been allowed to dry out slighlty making them a bit more springy, but no-less delicious. So by all means use the shop-bought kind, but do try making it yourself one day. Because this was my first time making Gnocchi, I didn’t want to document it, just incase I screwed it up royally, so I’ll be making it soon again, and then I’ll post a step-by-step guide. But for now, you can GOOGLE a recipe or buy some ready-made.
Nigella served her Gnocci with Scallopini (crumbed chicken) and although it’s incredibly easy to do yourself, I had some Schnitzels in the oven so I thought, why not? I also served our meal with sauteed spinach and some light cheese sauce for the schnitzels. My husband loved the Gnocchi so much, he said I’m not allowed to just boil them ever again, but this comes from a man who would deep fry a pork chop (and I think he has actually done that). But seriously, the way these little babies go crispy on the outside but stay impossibly light and fluffy inside, just makes them a stand-out on any plate. Enjoy!
4 Chicken Schnitzels
500g (17.64 ounces) Gnocci
Oil for shallow frying
400g (14.11 ounces) Spinach
1 clove garlic, crushed
pinch of fresh Nutmeg
squeeze of lemon juice
salt & pepper to taste
1 1/2 cups cheese sauce (or other sauce of your choice)
- Place the schnitzels on a lightly greased roasting tray and pop them into the oven. I like mine quite crispy so I roast them for about 15 minutes at 200°c.
- Heat a large pan over high heat and pour in some oil. Gently add the Gnocchi to the pan and fry until golden brown before turning over and allowing the other side to get nice and crispy. Remove from the pan, season and set aside.
- In the same pan, saute the spinach with the garlic and nutmeg. When the spinach is just wilted, add a squeeze of lemon and season to taste.
- Serve the warm schnitzels with some cheese sauce, the fried gnocchi and some spinach.