Shelf-stable gnocchi, surprisingly delightful, is best when cooked at high heat for a crispy exterior, contrasting its soft, chewy interior. This elevates weeknight meals.
Ali Slagle’s recipe showcases how crisp gnocchi can shine with brussels sprouts and brown butter, while my sheet-pan recipe combines it with sausages and vibrant peppers.
Complement the gnocchi dish with a crunchy salad, like Andy Baraghani's greens, dressed with a bright turmeric dressing and topped with candy-coated nuts for added flavor.
The preparation of shelf-stable gnocchi is crucial; high-heat cooking transforms its texture and flavor, making it an unexpected favorite for quick weeknight dinners.
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