Pan-fried gnocchi with cavolo nero & lemon-chilli pangrattato

Name: Pan-fried gnocchi with cavolo nero & lemon-chilli pangrattato
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 200 g cold leftover mashed potato; 1 Essential White Eggs; 100 g plain flour, plus more if needed, and extra for shaping; Olive oil, for drizzling; 40 g butter; 2 large leaves cavolo nero, stems removed, and cut into 1cm ribbons

If you have leftover cold mash in the fridge, with Elly Curshen's recipe, you can have a plate of pan-fried gnocchi in front of you in less than 15 minutes

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Vegetarian

Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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Ingredients

200g cold leftover mashed potato
1 Essential White Eggs
100g plain flour, plus more if needed, and extra for shaping
Olive oil, for drizzling
40g butter
2 large leaves cavolo nero, stems removed, and cut into 1cm ribbons

For the pangrattato

30g dry breadcrumbs
2 tbsp olive oil
1 unwaxed lemon, finely grated zest, to taste
1 tsp chilli flakes, to taste

Method

Start with the pangrattato. Mix the breadcrumbs with the oil and fry in a large frying pan over a medium heat for 1-2 minutes, until golden. Tip into a bowl and stir in the lemon zest and chilli flakes, plus a pinch of sea salt flakes. Set aside to cool and crisp up.
Tip the mash into a mixing bowl – cold and hard from the fridge is fine. Using your hands, break it up so there are no big lumps. Add the egg and mix well, then stir in most of the flour with a metal spoon to make a dough. Try not to mix it hard or for too long, or you risk creating tough gnocchi. Add a little more flour if necessary, until the dough is soft and pliable, but not sticky. Tip onto a lightly floured work surface and shape into a disc.
Cut the disc into 4, then roll each piece into a sausage shape, about 2cm thick. Cut each shape into 2cm pieces. Using the tines of a fork, gently press ridges into each piece of gnocchi.
Bring a large pan of salted water to the boil, then add the gnocchi. Cook for 2-3 minutes, until the gnocchi rise to the surface. Gently scoop out with a slotted spoon and onto a plate, then drizzle with oil and toss, to prevent the gnocchi sticking to the plate or each other.
Melt the butter in a large frying pan and allow to become slightly brown before adding the oiled gnocchi. Fry until golden on both sides, then tip in the cavolo nero and shake gently to combine and wilt it. Divide between 2 plates, pour over the browned butter from the pan and top with the pangrattato.

Cook’s tip

Potato & cheese croquettes Form cold mashed potato into a 10cm-wide disc. Place grated mozzarella in the centre and, using damp hands, wrap the potato around the cheese into a sausage shape, then repeat. Roll in beaten egg, then Cooks’ Ingredients Smoky Chipotle Crust. Lay on a baking tray, drizzle with oil and bake until golden.

Pea & potato mash Stretch out leftover mash by adding shredded cooked greens, cooked peas, a little warmed milk, and a good grind of black pepper. Mash together, then cook over a medium heat, beating well. Remove and serve immediately Also makes a great fish pie topping.

Wild garlic tattie scones Mix cold leftover mash with melted butter, to loosen, and some frozen wild garlic. Add plain flour to make a stiff dough, adding more as needed, until evenly combined. Divide into 4 balls, then pat into 1cm-thick discs. Cut each disc into quarters and fry in butter until browned and cooked through.