Pan Fried Potato Gnocchi Recipes

PAN-FRIED POTATO GNOCCHI

Pan-fried potato gnocchi image

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

Provided by Jane Hornby

Categories Side dish

Time 50m

Yield Serves 4 as a side

Number Of Ingredients 6

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 293 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

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