Pan-fried potato gnocchi

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
  • Serves 4 as a side
  • Easy

Nutrition per serving

  • kcal 293
  • fat 6g
  • saturates 2g
  • carbs 50g
  • sugars 2g
  • fibre 3g
  • protein 8g
  • salt 0.8g


  • 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


  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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