Pan-fried potato bravas gnocchi

Pan-fried gnocchi meets patatas bravas.
Pan-fried gnocchi meets patatas bravas. Photo: James Moffatt

Take the classic Spanish tapas dish, patatas bravas (potatoes with a spicy tomato sauce and aioli), but make it pasta.


3 tbsp extra virgin olive oil

2 garlic cloves, crushed

1 onion, finely chopped

2 tsp smoked paprika

2 tbsp tomato paste

285g jar piquillo peppers (marinated red capsicum), drained and chopped

¼ cup sherry vinegar

2 tbsp honey

500g store-bought baby gnocchi (preferably potato)

8 saffron threads

1 tsp boiling water

⅓ cup store-bought aioli

baby purple basil leaves, to serve (optional)


1. Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the garlic and onion, season with salt and pepper, and cook for 5 minutes. Add the paprika and tomato paste and cook for 1 minute. Add the peppers, vinegar, honey and ¾ cup of water and bring to a simmer.

2. Cook for 5 minutes. Remove from the heat, and using a hand-held stick blender, blend until smooth. Season to taste and keep warm.

3. Cook the gnocchi in salted boiling water according to packet instructions, drain and refresh, then pat dry.

4. Heat remaining tablespoon of oil in a large non-stick frypan over high heat. Add the gnocchi and cook for 5 minutes, or until golden and crisp. Toss through the sauce.

5. Place the saffron in a small bowl and cover with 1 teaspoon of boiling water, set aside for 1 minute. Swirl the saffron through the aioli.

6. Divide gnocchi between bowls. Serve with saffron aioli and baby basil, if using.