4 eggs
12 ounces potato gnocchi
1 cup water
1½ tablespoons olive oil
1 tablespoon unsalted butter
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup minced green onions
3 tablespoons sour cream
2 tablespoons freshly grated parmesan cheese
About 1 tablespoon flavored oil, such as truffle oil, basil oil or walnut oil (optional)
In a small bowl using a fork, beat the eggs and then set them aside. Spread the gnocchi in one layer in a large nonstick skillet and add the water, olive oil, butter, salt and pepper. Bring to a boil, cover and cook for about 3 minutes. Most of the water should be absorbed.
Add the green onions and continue cooking, uncovered, for 2 to 3 minutes longer, until the gnocchi and green onions start to sizzle and begin to brown lightly.
Add the eggs to the skillet and cook, stirring constantly with a whisk, for 45 seconds, to 1 minute at the most. The eggs should be soft and loose. Add the sour cream to stop the cooking; mix it in well.
Divide the mixture among four heated plates and sprinkle with the parmesan cheese and a few drops of flavored oil, if desired. Serve immediately.
