Description
Crisp on the outside, fluffy on the inside, these no-boil gnocchi come together in just 30 minutes.
Ingredients
- 6 tablespoons olive oil, divided
- 2 (12-ounce) packages refrigerated skillet gnocchi (such as rana), divided
- 2 teaspoons black pepper
- 1 cup heavy cream
- 1 ounce parmesan cheese, finely grated (about 3/4 cup)
- 1 ounce pecorino romano cheese, finely grated (about 3/4 cup)
- chopped fresh flat-leaf parsley
- crushed oven-baked parmesan cheese crisps (such as parmcrisps) (optional)
Directions
- Preheat oven to broil with rack about 10 inches from heat source. Heat 2 tablespoons oil in a large broiler-safe skillet over high. Add 1 package of gnocchi, and shake skillet to coat gnocchi in oil. Cook, flipping gnocchi occasionally as they release from skillet, until gnocchi are golden brown and crisp in spots, 8 to 10 minutes, Transfer to a medium bowl. Repeat process with 2 tablespoons oil and remaining package of gnocchi. Wash and dry skillet.
- Heat pepper and remaining 2 tablespoons oil in skillet over medium. Cook, stirring constantly, until pepper is sizzling and fragrant, about 2 minutes. Add cream, and bring to a simmer over medium-high. Remove from heat, and stir in cheeses until melted and smooth. Add gnocchi, and stir to coat in cream mixture.
- Transfer skillet to preheated oven, and broil until gnocchi is browned in spots and cream mixture thickens, 1 minute and 30 seconds to 2 minutes. Garnish with parsley and cheese crisps (if using). Serve immediately.
