Paired with fresh vegetables and a rich Napoletana sauce, this dish brings a delightful contrast of textures and flavors to your table.
Making gnocchi from scratch might seem intimidating, but it’s easier than you think! This recipe guides you through the process, from making delicate potato gnocchi to pan-frying them into crispy perfection. Paired with a medley of fresh greens and a savory sauce, this dish is an instant crowd-pleaser.
If you love crispy textures and deep, satisfying flavours, then pan-fried gnocchi is a must-try. This recipe transforms simple potato dumplings into a golden, buttery delight. Tossed with fresh peas, tenderstem broccoli, and a rich tomato-based sauce, each bite is a perfect balance of crunch and softness.
Is this recipe vegan?
No, this recipe is not fully vegan as it contains eggs, butter, and parmesan cheese. However, you can easily make it vegan by substituting:
- Egg: Use a flaxseed or chia seed egg (1 tbsp ground flax/chia + 3 tbsp water).
- Butter: Use a plant-based butter or olive oil.
- Parmesan: Use nutritional yeast or a vegan parmesan alternative.
Gnocchi Pan-Fried: A Bite Out of Heaven
Ingredients
For the Gnocchi:
- 5 medium new potatoes
- 1½ cups flour plus extra for kneading and rolling
- 1 tsp salt
- 1 large egg, slightly beaten or vegan alternative
For the Pan-Fried Gnocchi Dish:
- 370ml Napolenta pasta sauce
- 230g tenderstem broccoli
- 100g fesh peas
- Parmesan cheese or vegan alternative
- butter or plant-based butter/0live oil
- parsley for garnish
Instructions
To Make Gnocchi:
- Add the peeled potatoes to a large pot, cover with cold water, and bring to a simmer over medium-high heat. Reduce the heat to medium, partially cover, and simmer until the potatoes are tender and easily pierced with a skewer.
- Drain the potatoes and let them cool just enough to handle. Cut them in half and mash them in a large bowl. Allow to cool until almost at room temperature (about 20 minutes).
- Lightly flour a work surface. In a small bowl, mix the flour and salt together. Add the egg (or vegan alternative) to the potatoes, then mix in the flour mixture. Use your hands to bring the dough together until just combined. It should be soft, smooth, and slightly sticky.
- Knead gently to fully incorporate the flour but do not overmix—this will make the gnocchi tough.
- Roll the dough into long, thin “snakes” on a floured surface. Cut into bite-sized 13mm (½ inch) pieces.
- Arrange the gnocchi on parchment-lined baking sheets, ensuring they don’t touch. Sprinkle with a little more flour to prevent sticking.
- Gnocchi can be cooked immediately, frozen for later, or left out for up to two hours before cooking.
Pan-Frying and Assembling the Dish:
- Heat a frying pan over medium heat and add butter (or plant-based alternative). Add the gnocchi and sauté, stirring occasionally, until golden brown and crispy on all sides.
- In a separate pan, melt a little butter and sauté the tenderstem broccoli and peas until tender.
- Stir in the Napoletana sauce and let it simmer for a couple of minutes.
- Serve the crispy gnocchi topped with the vegetable sauce mixture.
- Garnish with shaved parmesan (or nutritional yeast) and fresh parsley.
- Serve immediately and enjoy!
