You know when you see a recipe and you really wish you had come up with the idea yourself a long time ago? Well this is one of those recipes! As soon as I saw it I wondered why I had never thought of it before and also why I had never seen it anywhere else before! These deliciously addictive little potato gems are courtesy of Nigella Lawson from her most recent book Kitchen: Recipes from the Heart of the Home, and honestly you have to trust me when I say they are a stroke of genius! Honestly they are so good I can't praise them enough other than to say that I have to limit how often I make them as I literally cannot stop eating them. They are perfect with anything you want to serve crispy potatoes with but I particularly love them as an alternative to fries or chips and combined with a Tomato Dipping Sauce they make the perfect party or Game Day snack. Just make sure to make a lot of these as they really will disappear in an instant! You will thank me for these (and of course Nigella!)....I promise!
500g packet of gnocchi
2-3 tbsp mild olive oil (or other mild tasting oil of your choice)
Maldon salt (or for ultimate indulgence bacon salt – or your favourite specialty salt)
Tomato Dipping Sauce:
1 tbsp olive oil
2-3 cloves of garlic, crushed
700ml (approx.) jar of passata
1 tsp dried oregano
1 tsp sugar (optional)
salt & freshly ground black peppers
To make the Tomato Dipping Sauce heat the oil in a medium sized pan then add the crushed garlic. Gently saute for a minute until softened but not coloured. Add the passata then add the oregano, sugar, salt and pepper. Add some water to the passata jar and swirl around to get the last of it then add to the sauce. Simmer for roughly 30 minutes until it has reduced slightly then taste to check the seasoning and adjust if necessary then leave to cool. For a spicy version see the options below.
To cook the gnocchi heat the oil in a frying pan and add the gnocchi – you will probably have to cook it in batches unless you have a large frying pan. Make sure they are all separated then cook for 3-4 minutes until golden then turn over and cook them on the other side for another 3 minutes or so or again until they are golden and crisp on the outside.
Remove from the pan with a slotted spoon and put on a plate lined with a sheet of kitchen paper. Season with a sprinkling of Maldon salt (or other flaky sea salt) then eat while hot and crispy on the outside and light, fluffy pillows of goodness on the inside!
Spicy Dipping Sauce Variations
Original Spicy Tomato Sauce:
Add 1-2 tsp dried chilli flakes or 1-2 finely chopped fresh red chilli to the sauce.
Harissa Tomato Sauce:
Add 1 heaped tbsp harissa paste to the original recipe for a smokey, aromatic and mellow flavoured chilli sauce.
'Feeling the Heat' Sauce:
Add 5 tbsp hot sauce (I use Franks Red Hot Sauce) and 1-2 tbsp Siracha for a super spicy sauce. This is my favourite of them all and I literally just want to dredge all of the crispy gnocchi in this for a potato version of spicy chicken wings!! Amazing!
Not a Spice Lover?
Add 3 tbsp sour cream, creme fraiche or if you prefer, whipping cream, for a rose sauce. Delicious, creamy and no spice!
Roasted Pepper Sauce:
Not a tomato sauce lover? Drain a jar of roasted red peppers then pop in a blender or processor and use instead of the pasatta for a delicious Roasted Red Pepper Sauce.