Back bbcgoodfood.com

Crispy pan-fried gnocchi

Name: Crispy pan-fried gnocchi
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4 as a side
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

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

50 min total 30 min prep 20 min cook Serves 4 as a side 293 cal

Ingredients

4 serv.

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

Instructions

Tap a step to mark it done

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.