Have you ever…roasted gnocchi? Those of you who’ve followed me for a while will know this is one of my go-to easy sides. Perfect in a tray bake, with roast chicken or fish or even as a snack with wine.<\/p>\n\n\n\n
Roasted gnocchi is the love child of chips and roasted potatoes and is prepped and in the oven in less than a minute. Perfect for those nights when you don’t have it in you to peel a spud.<\/p>\n\n\n\n
Want to know how to make it?<\/p>\n\n\n\n
1. Preheat the oven to 200\u00b0C (180\u00b0C fan) 400\u00b0F (375\u00b0F convection)<\/p>\n\n\n\n
2. For 4 people, shake a bag and a half of bought fresh gnocchi – no need to boil it first – into a roasting tray, choose a metal one that allows the gnocchi to sit in a single layer, otherwise it won’t crisp and will take much longer to cook.<\/p>\n\n\n\n
3. Add a tablespoon of vegetable or rapeseed oil, a generous pinch of salt, shake it all together and put in the oven for around 35-40 minutes or until golden and rustling. Sprinkle with vinegar and serve immediately.<\/p>\n\n\n\n