Crispy Pan-Fried Gnocchi

1 - Tip the fridge cold Mash Direct Mashed Potato into a large mixing bowl. Stir briefly to soften slightly, then stir in the beaten egg and some seasoning.

2 - Now ¼ cup at a time, add the flour until you get a rollable dough (you don’t want it to be sticky, but it shouldn’t be dry either - I added 3/4 cup!). Be sure not to overwork your dough and gently bring it together with your hands. Overworking the dough will make your gnocchi rubbery.

3- Lightly flour your work surface, then divide the dough into four pieces. Using your hands, gently roll out each piece of dough into a long sausage shape - aim for it to be around 3/4 of an inch to one inch thick. Using a sharp knife, cut each log into smaller pieces (around 3/4 of an inch thick), then gently flatten with a fork. Set aside on a lightly floured sheet of baking paper.

4- Bring a large pan of water to the boil with a sprinkle of salt. Reduce heat slightly, then gently ease you are gnocchi into the water (I used a slotted spoon to do this). Cook until the gnocchi rises to the surface of the water - around two minutes - then drain. Allow to dry and cool, then store in an airtight container until ready to crisp up and cook!

5- Heat some oil or butter in a pan until melted. Gently fry gnocchi on each side until golden brown and crisp. Toss in your favourite pesto or pasta sauce, then serve warm and enjoy.

Tips:
If your fork sticks to your gnocchi when you pattern it, lightly dunk in flour first.