I gave a copy of Nigella Lawson’s Nigella Kitchen away for Christmas, so I of course had to flip through it for a few minutes. This recipe caught my eye. I had already planned on a repeat of the beer braised pork chops, so I thought this could be a fun side dish with it instead of the potatoes we had last time. I love gnocchi but it can so easily be thick and doughy and unappetizing. These were tasty and had a really good crunch and were perfect for beer sauce. Few things aren’t perfect for beer sauce.

Roasted Gnocchi

  • Gnocchi (I got a package on the pasta aisle)
  • Olive oil

Preheat your oven to 400. Put the gnocchi on a cookie sheet, drizzle with olive oil, and toss around. Cook for about 20 minutes, stirring occasionally. Pull them out when they’re as crunchy as you’d like them.

Nigella recommends sprinkling with salt and eating as is. I served it as a bed for the pork chops and sauce.

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