This disk cell gnocchi and sausage recipe are perfect for busy weekdays

When I think of Gnocchi I usually form soft, cushioned bites such as Bava Gnocchi or ultra tender ricotta gnocchi– I love this texture, but let's be honest: on weekdays, insect potatoes will not happen. Anything that requires dough is usually a weekend project. Fortunately, there is another way. The crispy flat Gnocchi delivers a different kind of joy on the outside and crispy, gentle source water, potato preparation or sauce.

The beauty of using a flat pan to cook gnocchi bought in stores is that it makes a general disadvantage stronger. The light and gentle homemade gnocchi is too delicious to try to brown in a pan or oven – just fall apart, destroying all your hard work. This light, the padding is part of what makes them special, but their fragility limits how they are used.

However, the shelf stable gnocchi purchased in the store is often dense and slightly chewing-not exactly ideal when they are longing for the handmade breed. The gnocchi, which is found in the chilled section of the grocery store or special store, is closer to homemade, but still strong enough for baking. The high temperature is kept, crunching nicely on a flat pan and appears with the contrast of satisfactory textures. This is a delivery method that uses an easy -to -reach ingredient that really results in delicious, weekday -friendly meal.

The packaged, chilled gnocchi can go straight from the refrigerator to the oven and pair well the various proteins and vegetables. In this recipe, our Birmingham -based Test Kitchen colleague Jasmine Smith It is inspired by a classic Italian dough combination: broccoli rabies and sausages. Cherry tomatoes add sweets and juices, and the whole vessel with red pepper flakes, fennel seeds, garlic, and lemon zest and juice, which give flavors for this simple meal.

Cooking at the stage ensures that the gnocchi and sausages are browned nicely, while the broccoli rabbit and tomatoes keep their brightness and do not make up. The result is a juicy, well-balanced food that does not require a separate pan sauce-just to spray parmesan. Fast, satisfactory and perfect for busy weekdays if you don't have much time to cook or clean.

Tips to Success Flat Frying

1. Use chilled gnocchi instead of shelf stable. Some shelf-stable Gnocchi has a rubber-doh-like texture. Jasmine recommends going to the cooled breed with more moisture and has a softer interior. You don't have to get over and get better for baking, becoming cute while staying pleasantly chewing.
2. Heat the pan. With hot frying pan and high baking temperature, Gnocchi crisp and sausage help faster. Just make sure you move quickly when you pull the flat pan out of the oven to add the ingredients – as the pan cools down the crunching and tanning power is less effective.
3. Cook the ingredients in sections. Many dish meals require cooking at the same time, despite the fact that the different ingredients are completed at a different rate. Avoid over cooked broccoli rabies and lower sausages, starting with Gnocchi and sausage, then adds broccoli rabies and cherry tomatoes that cook faster, partly. Wash and cut these vegetables while gnocchi and sausage start in the oven.

Cooking method
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