My first one is for pan-fried gnocchi; I don't often cook gnocchi as Miss O isn't keen on its texture. As she was out with her boyfriend tonight (on her first Valentine's Day date!) I decided to experiment with a new variation of gnocchi, which I came across at a local Italian restaurant. I've never fried gnocchi before, but it gives it a totally different texture.
Serves 3-4 as part of an anti-pasti/tapas style starter. Double recipe to serve 3-4 as a main course, or as a buffet dish for 8.
- ½ pack 250g/10oz of ready made plain potato gnocchi (check ingredients as some brands are vegan. I used Waitrose essential gnocchi which is vegan and only £1.75 per pack)
- 2 tbsp plain flour
- ½ tsp dried oregano
- ½ tsp sweet paprika powder
- salt and pepper to season
- 2 tbsp extra virgin olive oil
- 1 mild-medium chilli, de-seeded and chopped finely (I used ½ a red and ½ a green chilli)
- 1 clove of garlic, crushed
- 1 tbsp finely chopped fresh parsley, sage or basil (to serve)
Cook the gnocchi according to the packet instructions.
Drain, rinse in cold water and blot dry on kitchen paper.
Once cool, toss the cooked gnocchi in the seasoned flour mixture. Remove from the excess flour.
Meanwhile make up the dressing, by mixing all ingredients together.
Heat a further 1 tbsp oil in a frying pan, on a medium-hot heat.
Add the coated gnocchi, and fry for 5 minutes, tossing occasionally in the pan to cook evenly.
When lightly browned, remove from the pan and place in a bowl.
Remove the pan from the heat and add the dressing ingredients (except the parsley) to the pan.
Cook for around 30 seconds, to de-glaze the pan and cook the garlic and chillies.
Pour the dressing over the gnocchi, stir and sprinkle with the chopped herbs.
Serve warm with a squeeze of lemon juice or a sprinkle of vegetarian Parmesan-style cheese, yeast flakes or toasted pine nuts.
Gluten-free option: Use gluten free gnocchi and corn flour for coating.Pin It