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Crispy pan-fried gnocchi

A pan filled with potato gnocchi

Crispy pan-fried gnocchi

Name: Crispy pan-fried gnocchi
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4 as a side
Ingredients: 500g Maris Piper potatoes cut into even-sized pieces; 1 large egg beaten; 125g plain flour plus plenty of extra for shaping; splash of olive oil; knob of butter for frying; few rosemary leaves optional

Jane Hornby

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Serves 4 as a side

Easy

Prep: 30 mins

Cook: 20 mins

A star rating of 3.9 out of 5.7 ratingsRate

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For quick comfort food at its best, you must try homemade gnocchi. It can be made a day ahead then pan-fried to crisp up just before serving

Vegetarian

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Braised lamb with spring veg & gremolata

A star rating of 4.5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

500g Maris Piper potatoes

cut into even-sized pieces
1 large egg

beaten
125g plain flour

plus plenty of extra for shaping
splash of olive oil
knob of butter

for frying
few rosemary leaves

optional

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Nutrition: Per serving

kcal293
fat6g
saturates2g
carbs50g
sugars2g
fibre3g
protein8g
salt0.8g

Method

step 1

Steam the potatoes for 15-20 mins until tender. Mash well, ideally with a ricer, which will give fluffier gnocchi. Add the egg and some seasoning, mix briefly with a fork, then sift over the flour and bring together to make dough. It should feel dry to the touch but not crumbly. Add more flour if needed, then knead a few times on a floured work surface.
step 2

Bring a large pan of water to the boil. Split the dough into tennis-ball-sized pieces, then roll into fingerwidth ropes. Dust with a little flour, then cut into bite-sized pieces. Boil in batches for about 1 min or until they bob to the surface. Lift from the pan with a slotted spoon and leave to cool in a single layer on a large plate or tray. Drizzle the oil over the cooled gnocchi and toss gently with your hands to coat.
step 3

When ready to serve, heat the butter in a frying pan, add the rosemary (if using), then fry the gnocchi in a few batches until crisp and golden. Keep warm and serve.

Recipe from Good Food magazine, May 2017

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A star rating of 3.9 out of 5.7 ratings

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