Roman style Gnocchi is pan friend, versus the traditional Gnocchi which is cooked by blanching in hot water, similar to how you would cook other pastas.
It’s delicious, & the Gnocchi dough can be made weeks ahead of time (see my recipe here Pumpkin-Potato Gnocchi) & freeze/defrost for later use. The recipe shows the steps to prepare the pumpkin gnocchi, & the sauce I made with it.
Rustic Roman Gnocchi with Rosemary Potatoes
1 pint fresh Mushrooms-sliced thinly
2 cloves whole fresh Garlic-(unpeeled-but slightly smashed)
¼ teaspoon green Peppercorns
3 cups Fingerling or other small Potatoes (cut into half)
4-5 sprigs fresh Rosemary
2 ½ cups uncooked Gnocchi
6 tablespoons Butter-(divided into 3 batches)
4 teaspoons Olive oil-(divided in half)
In a Dutch oven, heat to medium high, melt 2 tablespoons butter, 2 teaspoons olive oil, garlic & 2 sprigs of Rosemary. Add potatoes, sprinkle with a pinch of sea salt & black pepper, & cover. Cook for about 2-3 minutes at a time, tossing potatoes so that they cook evenly. Once thoroughly cooked, appearing firm, yet soft when pierced with a fork, remove from heat & allow to cool for 10 minutes covered. Remove from pan & place in a large serving dish, covered in plastic wrap to retain heat.
In the same Dutch oven, heat 2 tablespoons of butter, & sauté mushrooms with a pinch of sea salt & pepper until tender. Remove & add to potatoes. Cover.
In the Dutch oven, heat 2 tablespoons of butter, 2 more sprigs of rosemary, & 2 teaspoons of Olive oil on medium heat. Add gnocchi in two batches. Sprinkle with a pinch of sea salt. Cook evenly without gnocchi touching one another, in one layer. Turn them over half way to cook the underside.
The appearance should be a golden brown, forming a thin crust on the outside, but still soft & fluffy on the inside. I cooked my gnocchi in two batches. Otherwise, only about half of the recipe will cover the pan at one time. Remove from heat, toss with mushrooms & potatoes, and sprinkle with shredded Parmesan cheese. Serve.