Wednesday, May 9, 2007

Gnocchi Salad: Take Two

This another take on the pan-seared gnocchi salad I made a month ago. This one contained asparagus, pinto beans, herbs from the garden (chives, thyme and oregano) and goat cheese. We tossed it in a sherry vinaigrette.

I used gnocchi that I made and froze on Sunday. To cook, I spread it on a baking sheet to "thaw" a little first, then pan fried it like before. This worked well, although next time I'll do this over medium heat at first, as opposed to high heat - they got very brown very fast and some were a wee bit mushy, so I think slightly slower cooking would have cooked them through more evenly.

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