In December I discovered the genius of pan-fried gnocchi when I made this pan-fried gnocchi with sun dried tomatoes and white bean. I mean who doesn’t love crispy potato treats with minimal effort. Since making this recipe, I have been playing around with other pan-fried gnocchi options. Given Patatas Bravas is one of my favourite crispy potato treats, that seemed like a good place to start. I am calling this recipe Italian Patatas Bravas with Proscuitto. Which will probably upset both Italian and Spanish food purists but I think it is a pretty fair description of what I have created.
I am so happy with how these turned out. I love the crispiness that the pan frying gives the gnocchi, the smokiness of the paprika in the sauce and the saltiness and extra crispiness from the proscuitto. Plus there is creaminess from the mayonnaise. Just delicious. The sauce is from this recipe for patatas bravas that I also love but the potatoes are more work. This is the cheat’s version.
The recipe is just for one person as the gnocchi tends to lose its crispiness if you try and reheat it. But I think that is a small price to pay for such scrumptious food. I hope you enjoy it as much as I do.
- 1 tsp of olive oil
- 125g of gnocchi
- 15g of proscuitto, chopped into small pieces
- 2 tsps of olive oil
- 1/4 of an onion, diced
- 1 tsp of minced garlic (equal to one clove)
- 3 tbs of white wine
- 2/3 tbs of tomato paste
- 130g of tinned, diced tomatoes (1/3 of a 400g tin)
- 1/2 tsp of Tabasco sauce (adjust for how spicy you like things)
- 1/2 tsp of smoked paprika
- 1/4 tsp of salt
- 1/4 tsp of sugar
- 1 tbs of mayonnaise
- Heat the oil for the gnocchi and proscuitto in a small skillet on medium-high heat
- Once the oil is hot add the gnocchi and proscuitto and cook until both are nice and crispy and the gnocchi is a nice golden colour.
- While the gnocchi is cooking get cracking on the sauce.
- Heat the olive oil in small pan on medium.
- Add the onion and garlic and cook for about 5 minutes until just starting to brown stirring to make sure they don't stick.
- Add the wine and turn the temperature up to medium-high.
- Cook the wine until the wine reduces by half. This should happen fairly quickly - a couple of minutes.
- Add the tomato paste, crushed tomatoes, Tabasco sauce, smoked paprika, salt and sugar and stir until it is all well combined.
- Reduce the heat and let the sauce simmer until the gnocchi are close to done.
- Just before the gnocchi are finished use a hand blender to puree the sauce. I kept mine a bit rustic.
- Once the gnocchi are done add the sauce to the pan and stir making sure the gnocchi is well coated.
- Add mayonnaise to taste.
If you make this or any of my recipes I would love to see a photo. Share a photo on facebook or instagram and tag me so I can see!