The other night I made garlic basil gnocchi to pair with grilled pork chops and grilled shishito peppers. All components of my meal that night were very simple to assemble, but served different purposes. The grilled pork chops and peppers were very flavorful with their charred exteriors, but needed a starchy component to round out the experience.
The gnocchi was perfect with its pillowy softness en-robed a simple sauce of fruity olive oil accented by the beautiful nuttiness of toasted garlic and pungent flavor of basil, topped with the parmigiano reggiano. Having frozen gnocchi made a home meal a little more special, with very little effort. Enjoy everyone!
Garlic Basil Gnocchi
4-5 Tbsp Olive Oil
2 cloves garlic, minced
handful of basil finely diced
Heat olive oil over medium heat. Add garlic and cook for 2 minutes.
Drop the gnocchi into the large pot of boiling water a few at a time, stirring gently. Cook just until they rise to the surface and roll over, 2 to 3 minutes. Gently scoop the gnocchi out of the pot with a large wire skimmer and add them directly to the olive oil in the skillet. Add basil and cook for two minutes. Plate and grate cheese over gnocchi. Salt to taste.