fried gluten-free mini gnocchi

Many wonder whether mini gnocchi need to be boiled in water before cooking. In this recipe, we do the opposite. da Carla's gluten-free mini gnocchi are fried straight in the pan, where they first get a golden surface in olive oil and are then finished off with a tablespoon of water that quickly steams away. This gives gnocchi that are soft and fluffy inside, crispy outside – no saucepan and no unnecessary steps.

The gnocchi are served with quickly oven-roasted vegetables that retain both shape and flavour, and topped with da Carla nutritional yeast for fullness and umami. A simple dish that suits everyday life and is easy to vary according to season and taste.

ingredients

• 500 g da Carla gluten-free mini gnocchi
• approx. 300–400 g vegetables, e.g. cherry tomatoes, broccoli
• 2 msk olive oil
• 2 garlic cloves, finely chopped or whole
• optional 3 msk nuts or seeds, e.g. pine nuts, sunflower seeds, pumpkin seeds or chopped almonds
• 1 msk water
• Salt and freshly ground black pepper

to serve (optional)

• da Carla nutritional yeast
• Fresh herbs if you like (parsley, basil)

Method

• Set the oven to 225 °C top/bottom heat (or 200 °C fan).
• Place the vegetables in an ovenproof dish. Add the garlic, drizzle over a little olive oil and season lightly with salt. Mix gently.
• Roast for 15–20 minutes, until the vegetables are soft but still hold their shape. The tomatoes should be warm and lightly burst, not mushy. If using nuts or seeds: add them to the dish for the last 5–7 minutes, or on a separate tray, so they turn golden without burning.
• Heat a frying pan over medium-high heat with a little olive oil. Fry the gnocchi in batches for 8–10 minutes, until heated through and with a distinctly golden, crispy surface. Add 1 msk water, quickly put a lid on and let the steam work for 20–30 seconds. Remove the lid and let any liquid boil away. Season lightly with salt.
• Place the fried gnocchi in a large bowl or serving dish. Add the oven-roasted vegetables (and nuts/seeds). Fold together gently.
• Top generously with da Carla nutritional yeast, black pepper and fresh herbs if using. Serve immediately.

Roasting the tomatoes separately means they keep their shape and concentrate their flavour, while the gnocchi get to become really crispy in the pan. The nutritional yeast adds saltiness and umami and replaces cheese in a natural way.

Choose vegetables that don't release too much liquid and cook quickly in the oven. Examples of vegetables that work well are cherry tomatoes, broccoli in small florets, cauliflower in small florets, peppers in pieces, courgette in half-moons, red onion in wedges, asparagus in pieces, and kale lightly massaged with oil.