A pan filled with potato gnocchi

Pan-fried potato gnocchi

  • Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 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

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal293
fat6g
saturates2g
carbs50g
sugars2g
fibre3g
protein8g
salt0.8g
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Ingredients

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.

Goes well with

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    Rating: 4 out of 5.6 ratings
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