- 1lb Potatoesfloury white potatoes, chopped into chunks
- 4oz Wheat flourplus extra for dusting
- 1 Eggs
- a dash of Olive oil
- to taste Salt
- to taste Black pepper
- sprig of Rosemary
Pan-Fried Potato Gnocchi
Looking for an interesting new side dish? Try these Pan-Fried Potato Gnocchi as a sophisticated alternative to pasta! I used to be a bit afraid of gnocchi, I mistakenly assumed it was complicated to make and was always worried they would turn out stodgy.
This recipe is the exact opposite – ever so simple and produces gorgeous light little pillows of potato, fried in butter and fragrant with rosemary. It’s a great substitute for pasta and will go great with all your favorite pasta sauces. Crisp, golden and wonderfully light side dish!
So, how to cook Pan-Fried Potato Gnocchi?
Steps to make Pan-Fried Potato Gnocchi
Cook the potatoes
Mash the potatoes
Prepare the water to cook the gnocchi
Place a large pan of water over a high heat and bring to the boil.
Make the gnocchi dough
Meanwhile, add the egg, salt and pepper to the potato and mix together. Sift the flour over the mixture and combine it to make a dough. The dough should be dry but should retain its shape and not crumble when molded. Dust a work surface with flour. Take the dough and knead it for a minute until you have a smooth dough.
Shape the gnocchi
Cook the gnocchi
In batches, cook the gnocchi in the boiling water for about a minute until they bob to the surface of the water. Using a slotted spoon, remove from the pan and place on a tray to cool. Sprinkle with the olive oil and toss to coat. If making in advance, you can stop at this point and leave the gnocchi in the fridge for up to a day.
Fry the gnocchi
Serving Pan-Fried Potato Gnocchi