Pan-Fried Potato Gnocchi

Great substitute for pasta
Great substitute for pasta
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1lb Potatoes floury white potatoes, chopped into chunks
4oz Wheat flour plus extra for dusting
1 Eggs
a dash of Olive oil
to taste Salt
to taste Black pepper
sprig of Rosemary

Nutritional information

Saturated fat

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!

Ingridiens for Pan-Fried Potato Gnocchi

So, how to cook Pan-Fried Potato Gnocchi?

Steps to make Pan-Fried Potato Gnocchi


Cook the potatoes


Place a steamer over a pan of boiling water and add the potatoes. Steam for 15-20 mins, until tender when tested with a knife.


Mash the potatoes


Using a ricer, rice the potatoes into a large bowl. If you don’t have a ricer, you can use a normal potato masher.


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


Cut the dough into fist-sized pieces and then roll out into 1/2-inch thick sausages. Dust with some flour and cut each sausage into 1-inch pieces.


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


To serve the gnocchi, melt the butter in a skillet, pull the leaves from the rosemary and toss in. Fry the gnocchi in batches until crisp and golden, removing each batch with a slotted spoon and keeping warm until they are all cooked.


Serving Pan-Fried Potato Gnocchi

I can happily tuck into a plate of this Pan-Fried Potato Gnocchi on its own! It’s delicious with a sprinkling of Parmesan and cracked sea salt. You can also sub the rosemary for aromatic sage. What do you think about swapping pasta for gnocchi? Let me know in the comments section!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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