Pan fried pumpkin sage gnocchi

So I am going to keep repeating these dates in case anyone needs them:

Villa in Italy rented for: May 19-26th (Saturday to Saturday)
Wedding Day: likely May 23
Reception Date: set at Sept 1st

I tried something today that was very yummy. I read elsewhere that you can fry up gnocchi in a pan rather than boil them. Intruiging idea. Even though I doubted it would taste good (doughy... crunchy... raw... ? something?), I thought I'd give it a shot. Two weeks ago I made a huge batch of pumkin sage gnocchi. I froze most of them and they've been sitting around ever since.


I briefly microwaved the frozen gnocchi on low to try to defrost them a bit, put some butter in a pan, and popped in the gnocchi. I added a little red wine to deglaze (in case you can't tell, I'm usually trying to use up leftover wine when I cook. Greg loves wine, and I only mildly enjoy it, so we reliably have extra), fried everything for a minute longer and plated it up with some parmesan cheese.



I think this would be better with a few changes: (1) I would blanch the gnocchi in boiling water first and do the pan frying in olive oil instead of butter (the butter browned up too much). (2) White wine rather than red, for sure, or maybe a more complex sauce (3) If I was better at making gnocchi, they would have been a more uniform size, and they would have cooked evenly. There were a few that weren't quite done.



Even with all of that... Yum. They were crispy, dense, chewy and had a more robust flavor than the normal boiled gnocchi. I had a hard time getting a good photo of something so, err, covered in butter, but trust me it tasted great. Actually, the best part was the texture - these would hold up well to a chunky sauce with lots of veggies, or maybe something with shallots and garlic.