Not exact matches
I followed the recipe exactly but 12 oz of gluten free
gnocchi (Caesars brand) kudos to reviewer «Sarah» who says to sauté the extra chard stems in garlic n olive oil
then add some water and cover to cook.
No need to boil water and cook the
gnocchi separately — I like to brown the dumplings straight from the package, get a little texture on the outside, and
then add liquid to the pan and let the potato pillows absorb it.
Carefully
add the
gnocchi in batches to the simmering water - an easy way to do this is to put a few on a slotted spoon and
then submerge the spoon in the water.
Add chopped sage,
then lay the
gnocchi down in a single layer.
It does not take as long to cook as what pasta does, so
adding the
gnocchi to the water and
then starting the washing up is not a great idea, and you wont get very far.
Once the water is boiling,
add 1 tsp salt,
then add a bunch of the
gnocchi (do this in batches - don't over-crowd them or they won't cook properly).