Pan-Fried Potato Gnocchi

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.

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

Place a large pan of water over a high heat and bring to the boil.

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.

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.

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.

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.