Dumplings, ravioli and gnocchi are all delicious, starchy jewels of wonder that don’t need a lot of futzing to make them sing. But there is one extra step I encourage you to take when preparing them, and that step is browning.
Photo by Joy.
If you are familiar with the Maillard Reaction, you know that browning adds a ton of flavour, and imparts roasted, toasted, savoury goodness. In addition to flavour, browning pasta and dumplings also adds divine texture. The fluffy, pillowy interior of gnocchi seems even fluffier when juxtaposed with a crispy crust, and tender ravioli and dumpling dough becomes pleasantly toothsome when browned in a bit of butter. (If you need a kick-arse gnocchi recipe, try this one from Bon Appetit.)
Just cook your pasta or dumplings as you usually would and, when they’re about done boiling, melt a healthy amount of butter in a non-stick pan. Transfer your carb of choice to the pan, stir to coat and then everything cook undisturbed for five minutes or so, until a delicious, golden crust is formed.
Live Your Best Life and Brown Your Gnocchi [Bon Appetit]
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