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Rapid roastini (Quick ‘roast’ potatoes)

I have to tell you how good these are as a quick kitchen canapé when they’re piping hot, gorgeously golden and sprinkled with sea salt flakes. Serve with a cold, cold beer.


  • 2 tbsp olive oil

  • 250g/9oz ready-made or leftover potato gnocchi

Preparation method

  1. Heat the oil in a large, heavy-based frying pan.

  2. When the oil is hot, put the gnocchi in, making sure you separate them as you do so, and fry for 3-4 minutes, or until golden-brown.

  3. Turn them over and give them another 3-4 minutes on the other side, or until browned on both sides.

  4. Remove from the pan using a slotted spoon, drain on kitchen paper, then sprinkle with sea salt flakes and serve.

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