Pan-fried potato gnocchi
- Preparation and cooking time
- Serves 4 as a side
- 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
- 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.