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How to Make Sausage and Peppers Even Better? Add Gnocchi.

How to Make Sausage and Peppers Even Better? Add Gnocchi.

The New York Times
Friday, January 10, 2025 8:31 AM GMT

Adding crispy sheet-pan gnocchi makes for an easy, texturally delightful one-pan meal in this recipe from Melissa Clark.

Maybe it’s because I grew up on small, chewy matzo balls rather than big, fluffy ones. Or perhaps it’s my adult penchant for mochi, boba and spaetzle. But given a choice, I’ll take a dense, elastic texture over an airy, cloudlike one almost every time.

So, it’s not surprising that I have an outsize love for shelf-stable supermarket gnocchi.

Canonically, properly made gnocchi are fluffy and light, holding their shape just long enough to dissolve into a savory billow as they hit your tongue.

Shelf-stable gnocchi, on the other hand, are compact and firm, more like what the Italian word “gnoccho” originally meant, as Marcella Hazan will tell you.

In what has become a bible of Italian cuisine, “The Essentials of Classic Italian Cooking,” she describes a gnoccho as “a little lump, such as the one that might be raised by sharply knocking your head against a hard object.” Yet gastronomically speaking, she declares, “gnocchi should be anything but lumpish.”

This may be true when it comes to making gnocchi from scratch. But toss those shelf-stable lumps in oil, then roast or pan-fry them until their edges turn brown and crisp and their insides molten and chewy, and heretical though it may be, that’s my idea of perfect gnocchi.

Read full story on The New York Times
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