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Pan-fried potato gnocchi New-recipe-icon

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

  • Prep: 30 mins
    Cook: 20 mins
  • 4 as a side
  • Easy
  • 4 as a side
  • Easy
  • Calories 293
  • Carbohydrates 50
  • Saturated Fat 2
  • Sugar 2
  • Protein 8
  • Fat 6
  • Fibre 3
  • Salt 0.8

Nutrition per serving

  • Calories 293
  • Carbohydrates 50
  • Saturated Fat 2
  • Sugar 2
  • Protein 8
  • Fat 6
  • Fibre 3
  • Salt 0.8

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

Method

  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-sizedpieces, 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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