I’ve been wanting a panini grill for a while now, but I just couldn’t bring myself to spend that much money on a (as Alton Brown says) “uni-tasker.” So when I thought I saw a Cuisinart 4-in-1 Griddler on sale at Amazon for only $43.95, I immediately ordered it!

Woo hoo!

It turns out, what I actually ordered was just the regular Cuisinart panini press, NOT the 4-in-1 I thought I was ordering. No WONDER it was such a great price! Doggone it!

However I ended up with it, it is definitely easier to make panini with this, than trying to press a sandwich using a cast iron skillet and a grill pan. We tried it out for the first time last night on these yummy Smoked Mozzarella and Chicken Panini sandwiches, and it worked like a charm.

This recipe is fairly quick and simple but packs in lots of flavor, and the sandwiches are large and filling. This made two large panini sandwiches for us as a one-dish meal, but if you were serving sides, you could probably serve just one-half to 4 people and be fine.

Don’t wimp out and sub regular mozzarella for the smoked – it’s what makes it so amazing!

Mozzarella Panini

Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

Even though I’d never tasted it, I bought the economy pack of over 3 pounds. I mean, after all, it’s potatoes – starchy, fluffy, filling potatoes. What’s not to like? Let’s just say that 3 pounds did not go to waste.

Dried gnocchi cooks very fast. It takes a lot longer for the water to come to a boil in the first place than it does for the gnocchi to cook in it. Consequently, gnocchi has become a go-to quick meal staple. Boil some gnocchi, top it with a jarred or homemade sauce, add in some grilled chicken, sausage and/or veggies and it’s a filling, yummy one pot meal.

Recently, I saw this post with such a gorgeous photo of pan fried gnocchi that it made my mouth water. Immediately, I knew I had to try it that way.

After much cogitating and surfing and considering what I had in my fridge and pantry, this was the result. The gnocchi was delicious – crispy on the outside, soft on the inside. Slightly salty from the seasoning I put on it as it was cooking. The sauce was also delicious – tangy and creamy. If I were to do it again, I might actually separate the gnocchi from the rest of it and leave it sauceless – it was so good in its crispy state, and the sauce, though minimal, was somewhat distracting.

Pan Fried Gnocchi with Goat Cheese Sauce

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Serves 2 (adapted from Cooking Light)

10 ounces dried or fresh gnocchi (I used 8 ounces and it was barely enough. Unless you are a light eater, I would bump it up a touch).
2 links chicken sausage, sliced into bite sized pieces
1/2 cup sliced mushrooms.
Cooking spray
Salt and pepper to taste
2 tbsp dry white wine
1 1/2 cups low sodium chicken broth or stock
4 sprigs fresh thyme leaves
2 ounces soft goat cheese
Fresh thyme leaves for garnish

Heat a large nonstick skillet over medium to medium-high heat. Coat pan very liberally with cooking spray. Add gnocchi and fry, stirring often and adding cooking spray as needed, until golden brown and crispy. During cooking process, lightly season with salt and pepper. To test doneness, take a bite of one. If it tastes floury, keep cooking. Set aside and keep warm.

Coat pan again with cooking spray. Add sausage and cook, stirring often, until browned and cooked through. Set aside. Spray pan again and saute mushrooms to desired doneness. Set aside.

Add wine to pan and scrape up browned bits quickly (wine will reduce rapidly). When reduced by about half, add chicken broth and thyme leaves. Boil gently until reduced to about 1/2 cup, about 5 minutes. Remove from heat, add cheese to pan and whisk until smooth. Add sausage and mushrooms into sauce and toss to coat.

Divide gnocchi between two bowls, top with sausage mixture and sprinkle with fresh thyme leaves.

Nutritional Info calculated with BigOven Recipe Software

 
Gnocchi
Soft Goat Cheese