If you're looking for a no-hassle summer snack or antipasto, this pan-fried gnocchi pairs perfectly with creamy burrata and melt-in-your-mouth tomato and garlic confit. Top with flaky salt, cracked black pepper, and fennel pollen for a little something extra. Best eaten with a spoon!
Note: These measurements are loose, so use what you have and adjust as preferred.
Note: These measurements are loose, so use what you have and adjust as preferred.
For great homemade gnocchi, Pasta Social Club's recipe is on their website here. —The Editors
Cons: There's a chance you may not have reusable tea bags (especially if you don't drink loose tea very often), which would make this method a no-go.
Would we recommend it? Yep, particularly for its ease and simplicity. While it may not result in a cup of Joe that's quite as flavorful as a French press or pour-over drip coffee, it can certainly satisfy a coffee fix in a pinch.
4. A Fine Mesh Sieve
How to do it: Put 2 tablespoons of coffee in the bottom of a glass measuring cup (or similar vessel). Pour about a cup of not-quite-boiling water over the grounds, stir once, and wait about 5 minutes (or less or more, depending on how strong you like your coffee). Pour the coffee through a fine mesh sieve set over a mug. If you want to make sure as few coffee grounds make it through as possible, you could lay a piece of cheesecloth over the sieve to catch them.
Pros: Another option that doesn't require throwing anything away! It's also very scalable—you could make a whole pot of coffee this way. You control over how strong the coffee is and can adjust how long the grounds steep based on your preferences. And—surprise!—it actually tastes pretty good! This is also arguably the easiest way to brew coffee.
Cons: The sieve doesn’t catch the finest coffee grounds—and you might not have a fine mesh sieve lying around.
Would we recommend it?: Yes! This produced a cup of coffee that was actually quite good (and strong). I wouldn't say it's a reason to forgo coffee filters altogether, but it's not a bad backup option, and certainly better than no coffee at all.
If you're looking for a no-hassle summer snack or antipasto, this pan-fried gnocchi pairs perfectly with creamy burrata and melt-in-your-mouth tomato and garlic confit. Top with flaky salt, cracked black pepper, and fennel pollen for a little something extra. Best eaten with a spoon!
Note: These measurements are loose, so use what you have and adjust as preferred.
Ingredients
- 1 pound sweet cherry tomatoes
- 1 handful peeled garlic
- 1 cup extra-virgin olive oil
- 1 pound potato gnocchi (store-bought or homemade)
- 1 piece burrata
- 1 pinch flaky salt
Directions
- For the tomato and garlic confit: Add sweet cherry tomatoes of choice and a very generous handful of peeled garlic cloves to a small, heavy-bottomed saucepan. Cover in olive oil until everything is submerged. Cook over the lowest possible heat until the tomatoes begin to burst and the garlic is soft and spreadable, about 20-40 minutes, depending on the strength of your burner. Watch it closely—you want to see a bubble or two in the oil, but if it begins to simmer, layer another pot or pan underneath to diffuse the heat. (Cooled confit can be stored, submerged in its oil, in an air-tight container in the refrigerator. Note that it is not seasoned so make sure to sprinkle with salt before eating!)
- For the gnocchi: Boil homemade or store-bought potato gnocchi in well-salted water until they float. Meanwhile, add a few glugs of the tomato confit oil to a large non-stick skillet and heat over medium-high. Transfer the gnocchi from the cooking water with a slotted spoon to the hot oil and arrange in a single layer. Cook undisturbed until golden and crisp, about 3 minutes, then flip and repeat. Transfer from the pan to a paper towel-lined plate and taste for seasoning—a sprinkle of salt on top, while they're still warm, may be necessary.
- For serving: Arrange gnocchi, burrata, and tomato and garlic confit on a serving plate. Top with a drizzle of confit oil or fresh olive oil, flaky salt (especially on those tomatoes!), cracked black pepper, and fennel pollen (optional). Enjoy immediately with a spoon!
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