pan-fried gluten-free mini-gnocchi

Many people 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 go straight into the frying pan, where they first take on a golden surface in olive oil and are then finished with a tablespoon of water that quickly steams away. The result is gnocchi that are soft and fluffy on the inside, crispy on the outside – no saucepan and no unnecessary steps.

The gnocchi are served with quickly oven-roasted vegetables that keep both their shape and their flavour, and topped with da Carla nutritional yeast for richness and umami. A simple dish that suits everyday life and is easy to vary with the seasons and to taste.

ingredients

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

to serve (optional)

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

Here's how

• Set the oven to 225 °C conventional heat (or 200 °C fan).
• Place the vegetables in an ovenproof dish. Add the garlic, drizzle with a little olive oil and season lightly with salt. Toss gently.
• Roast for 15–20 minutes, until the vegetables are tender but still hold their shape. The tomatoes should be hot and just starting to burst, not mushy. If you are 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 distinctly golden and crispy on the surface. Add 1 tbsp of water, quickly cover with a lid and let it steam for 20–30 seconds. Lift off the lid and let any remaining liquid cook away. Season lightly with salt.
• Transfer the fried gnocchi to a large bowl or serving dish. Add the oven-roasted vegetables (and nuts/seeds). Toss together gently.
• Top generously with da Carla nutritional yeast, black pepper and fresh herbs if you like. Serve immediately.

Roasting the tomatoes separately lets them keep their shape and concentrates their flavour, while the gnocchi get properly crispy in the pan. The nutritional yeast brings savoury depth and umami, naturally taking the place of cheese.

Choose vegetables that do not release too much liquid and that cook quickly in the oven. Good choices include cherry tomatoes, small broccoli florets, small cauliflower florets, chopped peppers, zucchini half-moons, red onion wedges, asparagus pieces, and kale lightly massaged with oil.