Pan-Seared Potato Gnocchi

30m

A classic potato gnocchi, pan-seared in olive oil. A version with very little flour for an even softer texture that melts in the mouth.

If you make this gnocchi and finish it immediately instead of keeping it in the fridge for the next day, you don't need to use all the flour. Let the potato drain and dry well before kneading it, and add flour only until you can roll the gnocchi.

Use starchy potatoes for an even better result. Then, just finish with the sauce of your choice, a herb butter, or use as a side for a juicy meat.

Fill a large pot halfway with water and bring it to a boil over medium-high heat
Score a ring around the center of each one of 600 g of red potatoes
Add the potatoes to the boiling water and cook until fork-tender. Drain the potatoes until completely dry
Peel the potatoes
Crush the potatoes with a fork until finely mashed and able to stick together
Sprinkle 60 g of all-purpose flour, in batches, over the mashed potatoes. Knead constantly to obtain a smooth and soft dough
Fill another pot halfway with water and bring it to a boil over medium-high heat
Dust a surface with all-purpose flour and roll the dough to obtain 3 cm thick cylinders. You can divide the dough to make it easier to roll it
Cut the roll into 3 cm pieces. Place each piece on the bench, flat-side down, and slightly press them
Add salt to taste to the boiling water
Add the gnocchi in batches and let them cook until they float. Drain them and transfer to a bowl
Add 2 tbsp of extra virgin olive oil to a pan over medium-high heat
Add the gnocchi and cook both sides until golden brown. Plate them. The pan-seared potato gnocchi is ready
Enjoy it as it is, accompanying a beef stew, or topped with your favorite sauce!