Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g nocchi, homemade or from the coolin shelf
- 2 tablespoon butter
- 1 pear (s), not too soft
- 2 shallot (s)
- Thyme
- 50 g parmesan, freshly rated
- salt
- pepper
- some white wine
Print Recipe
Pin Recipe Instructions
- Cook the gnocchi in salted water.
- Peel and halve the shallots and cut into fine rings. Wash and core the pear and cut into sticks. Froth the butter in a pan, add the shallots and pear. Season with salt, pepper and thyme. Possibly season with a pinch of sugar. Fry everything briefly and vigorously. Deglaze with a dash of white wine and reduce the heat. Add the gnocchi dripping wet and let boil briefly. Pour the parmesan on top, let it melt and serve.
- If you want it even creamier, just add some of the cooking water or some milk or cream.
- As a topping, if desired, a bacon chip, roasted without fat, tastes best in the oven or in the pan.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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