A quick potato I developed was based on an idea Nigella Lawson presented on one of her shows.  She took Gnocchi (generally a potato filled pasta served with sauce) and cooked it in butter until they browned and turned into tiny versions of roasted potatoes.   I added my twist to come up with this super fast side dish!  Fresh gnocchi should be in the refrigerated section by the other fresh pasta and pierogies.

 

Ingredients:

2 shallots (diced)

1 package fresh Gnocchi

2 tbsp butter

Splash of canola oil

Salt and pepper to taste

1 tsp fresh lemon thyme (no stems)

1 tsp fresh finely chopped Rosemary

Heat a large skillet and add in the butter and oil on medium-high heat.  Once the pan is hot add the shallots.

Salt the shallots and cook for 2 minutes.  Add in the gnocchi and brown both sides.  Season with salt and pepper, then sprinkle on the fresh herbs right before you serve.