These have made roast potatoes a thing of the past in our home over Pesach!
Fried Gnocchi
Servings
4 Servings
Ingredients
- 4 large potatoes
- 3 large eggs
- 3 Tablespoons potato flour
- 1 heaped tsp baking powder I use Gefen
- 1 heaped teaspoon salt
- oil for frying
Instructions
- Boil or microwave the potatoes (whole and in their skins) until soft. Allow to cool, then peel and coarsely grate into a large bowl. You can also use a potato ricer.
- Whisk the eggs and add them to the potatoes with the potato flour, baking powder and salt. Mix well to form a soft, but not too sticky, dough. Sprinkle some potato flour onto a board and start rolling pieces of the dough into long thin sausages – about 1/2 ” in diameter. Slice these into 2 cm pieces.
- Heat the oil in a frying pan and deep-fry the gnocchi until golden brown.
- They can be served immediately or reheated (uncovered) in the oven to regain their crispiness.
- Instead of frying, you can cook the gnocchi in a pot of boiling salted water. Put only five or six into the pot at a time, as you want the water to boil continuously. When they are cooked, they will float to the top. They can also served with your favourite ready-made pasta sauce.
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