Nigella’s Rapid Roastini. Make delicious and crispy mini roast potatoes in just 10 minutes with fried gnocchi!
I have been making this recipe for quite literally years now and I thought it was high time I shared it on the blog. I think I first saw it on one Nigella Lawson’s early tv series. At the time I was young, free and childless. I rarely cooked and my culinary knowledge was beyond basic. But I guess the simplicity of the recipe struck me and has stayed with me ever since!
When I say simple I really mean it. All you need is some gnocchi, olive oil and a frying pan. You can use fresh gnocchi but I always use the packet kind as it’s so cheap (mine cost 65p from Aldi!). I stock up on several packets whenever I shop there as it has a long shelf life when it’s vacuum packed and is so handy to have in the cupboards.
Turning the raw gnocchi into mini roasties is so simple. Just add them to a frying pan with some olive oil and cook for 10 minutes until they are golden and crispy. This is ideal when you need to rustle up a quick potato side dish during the week and don’t have time to peel and roast potatoes.
They also make a great snack or party appetizer. Simply serve them in a big bowl with some toothpick sticks and dips such as ketchup, chilli mayo, pesto mayo, etc.
Probably what I love most about these rapid roastini’s is how child friendly they are. It can sometimes be tricky to get kids interesting in eating potatoes but these mini roasties are a lot more appealing and are sure to be a hit with the whole family.
- 2 tbsp olive oil
- 500g / 18oz gnocchi (can be fresh or packaged gnocchi)
- Heat the oil in a large frying pan. Add the gnocchi and fry on a medium heat for 10 minutes, turning several times, until the gnocchi are crispy and golden in colour.
- Serve immediately.