The Best Approach To Elevate Frozen Gnocchi To Restaurant Status
Gnocchi is one of many national treasures of Italy. Ricotta, pumpkin, spinach, mushroom, cauliflower, parmesan — you name it, gnocchi's got it. It can also be incorporated into various meals, such as soup and pasta, or eaten as a stand-alone snack with a dipping sauce. Whatever the occasion, there's bound to be gnocchi there, and it's surprisingly easy to make. But creating and rolling gnocchi can take some time, especially if you want it to appear straight from a five-star restaurant. Luckily, there are convenient, low-cost options, such as shelf-stable and frozen gnocchi. It may just be hard to find a specific type.
Trader Joe's is the eclectic master at creating trendy snacks and foods. In its 14th Annual Customer Choice Awards Winners, TJ's asked its loyal fanbase what products they would survive on if they were left stranded. Besides the grocery chain's zesty chili-lime rolled tortilla chips, cauliflower gnocchi was a top contender for vegans and vegetarians.
This unexpeted gnocchi was released to the public in 2018. While TJ's expected it to sell well, no one was prepared for the outcome. Stores sold out quickly after opening, gnocchi fans multiplied ten-fold, and Instagram was clogged with photo after photo of the tiny cauliflower morsels. For a while, finding packages in the frozen section became similar to searching for the Lost City of Atlantis. However, if you do end up finding the coveted gnocchi, you'll need to know the best way to cook it.
Pan-frying your gnocchi will keep it firm and flavorful
Trader Joe's recommended cooking its frozen cauliflower gnocchi three ways: microwaved, boiled, or simmered in 3/4 cup of water. The best method? None of the above. Turns out, the best way to make frozen gnocchi of any kind is to pan-fry it in butter.
Butter is a wonderful ingredient for sautéing and frying because of its high fat concentration. When used correctly, it can perfectly brown your food and infuse it with a rich, nutty flavor. It's important to note that butter has a low smoke point, which can be both a blessing and a curse. While it's excellent for thoroughly cooking the inside of meat or poultry, butter can also become burnt if placed on too high of heat. It's recommended to mix butter with olive oil or grapeseed oil to raise its smoking point. (Don't fret — it will still retain its full buttery flavor.)
Boiling frozen gnocchi will not only make it gummy, but it can wash out its flavor, too. However, it's still a necessary process when making homemade gnocchi, as the steaming water helps to make it firm. But once the gnocchi has floated to the top, it's best practice to give it a good ol' pan-fried butter bath. It's important to remember that gnocchi is extremely versatile. So, if you want to jazz up your frozen or shelf-stable gnocchi, add some creamy sauce, veggies, and protein, or serve it with garlic and parmesan. Godere!
Homemade gnocchi is easy to make
To make homemade gnocchi, you only need russet potatoes, all-purpose flour, salt, and an egg. Peel and boil potatoes until they are tender and then mash. Add the ingredients to your potatoes and crack your egg in the middle. Mix the dough, ensuring all elements are evenly distributed and well-blended. Knead, divide into ropes, and dice. If you don't feel like rolling them out, don't worry. You can still achieve that professional restaurant look by imprinting them with your fork prongs. Boil, sauté, and serve.
If you're wondering whether or not you can air-fry your gnocchi, the answer is yes, you can. Whether it's homemade, frozen, or shelf-stable, you can air fry your gnocchi to golden perfection in less than 15 minutes. Toss your gnocchi in olive oil and your preferred seasonings before placing them in the air fryer at 390 degrees Fahrenheit for 13 minutes.
Making gnocchi is relatively simple and requires minimal effort. In fact, the most challenging part about them is how to pronounce gnocchi in the first place. Depending on where you are in the world, this can cause great debate. However, we are here to clear the air. Gnocchi is pronounced as "Nio-kee" (sorry "ga-nosh" and "nochi" fans). So, next time you order the Chicken Gnocchi soup at Olive Garden or ask the Trader Joe's aisle stocker where their cauliflower gnocchi is located, keep this correct pronunciation in your back pocket.