Pan-Fried Gnocchi
Pan-fried gnocchi are about contrast. A golden surface gives way to a soft center, turning a familiar dumpling into a dish with a little more bite.
The crust is part of the flavor
Browning brings a toasted note that soft gnocchi do not have on their own. Butter and sage emphasize it, while lemon, tomato and fresh greens provide contrast. A little crispness can be as important to the dish as the choice of sauce.
More than one route to a crisp finish
Many potato gnocchi dishes include both poaching and frying. Other doughs, including some zucchini and chickpea versions, are designed for the skillet from the start. Pan-fried describes the finish, not one universal kind of dough.
