Fried Gnocchi with Sage and Pecorino’ water bridge

I haven’t been cooking lately.

It’s been hot and I haven’t been in the mood.

Normally this is the time of year that I start getting excited about being in the kitchen again after a lazy summer of mon mari cooking on the grill.

I look forward to fall cooking with all the wonderful fall vegetables. I can’t wait to make pizzas and quiches; to stuff peppers and zucchinis and tomatoes; to get the slow-cooker and tagine out of summer storage.

But I lose interest when it’s too hot to turn the oven on….

I actually used the microwave the other night for something other than heating soup or making oatmeal.

The good news is that the temperature is supposed to drop 27F (15C) degrees on Wed. – from a high of 96F (36C) to a high of 69F (21C) – or so they say…..

Should be pleasant.

Until then we continue to eat simple foods…. like fried gnocchi.

Have you tried it? They’re boiled first, then fried until brown and crispy on the outside; soft and chewy on the inside.

Fried Gnocchi with Sage and Pecorino

Total time: 30 minutes

Ingredients:

  • 8oz (240gr) fresh gnocchi
  • 12 – 15 fresh sage leaves, cut into thirds
  • 3 tbs fresh, chopped chives
  • 3 tbs Pecorino Romano
  • 1 1/2 tbs olive oil
  • 1 1/2 tbs butter

Fried Gnocchi with Sage and Pecorino

Instructions:

  • Heat water in a medium pot for gnocchi.  When boiling, add the gnocchi and cook just until they all float, 1 – 2 minutes.
  • While gnocchi cooks heat butter and oil in a large skillet over medium-low heat.
  • Drain gnocchi and add to skillet. Toss to coat.
  • Sauté until golden brown, tossing and flipping occasionally, 10 – 15 minutes.
  • Add herbs when gnocchi is starting to brown.
  • When ready to serve add Pecorino Romano, stir quickly and put into a serving bowl.

Print Recipe

Despite the heat we have been going on more bike rides.

Actually, riding along the canal is about the coolest thing we can do.

Plus it’s fun.

The canal rises significantly on its journey to the Mediterranean. There are a lot of locks for the boats to go through and, in this area, a bridge to go over.

canal_bridgeThis bridge takes the Canal de Garonne over the Baise river just southeast of Buzet.

canal_bridge2

Here’s the view from the bike path next to the canal.

I am totally intrigued with the idea of a boat going over a river on a water-filled bridge.

Unfortunately, there were none for me to take a photo of.

Use your imagination……

Last update on September 10, 2016

4 thoughts on “Fried Gnocchi with Sage and Pecorino’ water bridge”

  1. I love gnocchi. I’m going to have to try this. But I would have to put some kind of meat in this in order to serve it to husband for dinner. He cannot eat dinner without meat…

    Hand husband bowl: pickpickpick…What’s in this?

    me: Gnocchi, herbs, lots of cheese.

    Him: What about the meat? Dinner is supposed to be meat. Aren’t these potatoes? It’s meat and potatoes.

    me: *sigh*

    Looking at your picture of the bridge made me queasy. I’m not one for heights of any kind. Beautiful, but…no.

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