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Cooking 101
Time and time again, harissa and butter find their way back to each other, and we're definitely not mad about it. Crispy, buttery gnocchi pillows tossed with our slightly spicy Harissa—ready In less than 10 minutes.
Whoever told you to add olive oil to your pasta water was wrong. But whoever taught you to add salt was VERY right. Just add it once the water is boiling, right before you add the pasta. It will flavor the gnocchi from the inside out. Don't be shy, you want that water to taste like the Mediterranean.
Olive oil
1 tbsp of butter
1 package of gnocchi
Lemon zest, for garnish
2-3 mint leaves, torn for garnish
Bring a large pot of water to a boil
While you’re waiting for your water to boil, add olive oil and butter to a saucepan on medium heat
When the water boils, add a large pinch of salt and the gnocchi. Cook for about 2 minutes (they'll float to the top of the pot), then transfer to the saucepan. Let gnocchi simmer in the butter and olive oil for a few minutes allowing them to crisp and develop some color
Once the gnocchi is crisp, add about ¼ a pouch of Harissa and toss. Once the sauce is warmed through, serve
This recipe is also great with our Red Pepper Romesco and Herby Chemichurri sauce.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
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