A pan filled with potato gnocchi

Pan-fried potato gnocchi

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(5 ratings)

Prep: 30 mins Cook: 20 mins


4 as a side

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal293
  • fat6g
  • saturates2g
  • carbs50g
  • sugars2g
  • fibre3g
  • protein8g
  • salt0.8g


  • 500g Maris Piper potatoes, cut into even-sized pieces
  • 1 large egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 125g plain flour, plus plenty of extra for shaping
  • splash of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • knob of butter, for frying



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • few rosemary leaves, optional


  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.

  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.

  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.

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Comments, questions and tips

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Jonathan Walsh's picture
Jonathan Walsh
31st Jul, 2020
this recipe just flat does not work, you need to add a huge amount of additional flour to even get close to something you can knead and shape, like more than double what this recipe stipulates and even then it'll be quite paste like.
GiSora's picture
2nd May, 2019
Very nice result. So proud of my first gnocchi. So fluffy and yummy and versatile so you can serve it with any kind of sauce.
10th Jun, 2017
This is such a simple recipe and beats shop-bought gnocchi every time. I love to serve this with slow cooked beef cheeks and a generous amount of shaved parmesan. Also toss in some sage when pan frying. Yum!
12th Jun, 2017
How long it need to cool before serving? And as the picture what can be serving with to instead the gremolata
goodfoodteam's picture
14th Jun, 2017
Thanks for your question. You don't need to cool them. This recipe was designed to go with our braised lamb & spring veg with gremolata. The gremolata is more for the lamb. https://www.bbcgoodfood.com/recipes/braised-lamb-spring-veg-gremolata. Roast chicken would also be lovely!
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