My first venture into pan-fried gnocchi wasn't a success. I didn't use a non-stick pan, the gnocchi got stuck on the bottom, burst open and went really, really chewy. We all agreed that we wouldn't bother to cook it again.
But there was always something that niggled me about the gnocchi. Nigella offers them up in her latest book Kitchen as 'rapid rostini' and says that they taste just like mini roast potatoes. And, as someone who once cooked a tray of mini roast potatoes as an evening TV snack, I couldn't pass up the opportunity of achieving that same texture after a few minutes' stirring in a hot pan. So I tried them again. This time with a non-stick pan. And the difference was phenomenal.
Tiny, little striped ovals, crunchy and golden on the outside, hot and soft on the inside - they're great for those snacks that you eat standing at the kitchen worktop, TV snacks or to go with anything you would normally serve with roast potatoes, or even chips. Just heat a tablespoon of oil in a NON STICK pan and fry the gnocchi for about 6-8 minutes, stirring, until golden and crisp. Tip out onto a plate lined with kitchen paper, remove to a dish and sprinkle sea salt over the top while they're still hot. I like them dipped in the dark and glossy new HP Guinness brown sauce.
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