Lemon gnocchi
Lemon gnocchi get a lovely crisp surface in the pan! Lemon, flat-leaf parsley and parmesan finish the dish.
4 servings | Preparation time 45 min | Oven temperature 225°C
Ingredients
1 bag (500 g) potato gnocchi
1 lemon (organic)
2 cloves of garlic
½ pot flat-leaf parsley
3 tbsp butter
1 bag (70 g) grated parmesan
Boil the gnocchi in lightly salted water (½ tsp salt / 2 l water) for a few minutes until they rise to the surface. Drain them.
Wash the lemon and grate the peel. Peel and slice the garlic. Finely chop the parsley.
Sauté the onions in butter in a pan for a few minutes. Carefully add the gnocchi to the pan. Fry the gnocchi over medium heat for 10–15 minutes until golden brown and crispy. Shake the pan a few times during cooking, but be careful not to stir too much so that the gnocchi do not fall apart. Remove the garlic cloves if they darken too much.
Place the gnocchi in a serving dish. Garnish with the lemon zest, flat-leaf parsley and parmesan. Serve immediately.
