Vinegar Salt Crispy Gnocchi with Garlic Butter

Difficulty: Easy | Prep: 5 min | Cook: 15 min | Total: 20 min | Serves: 2 | Dietary: Vegetarian

Crispy gnocchi is the fastest way to feel like a proper cook. No boiling, no fuss, just golden little potato pillows fried until they crunch and tossed in Chooki's Vinegar Chicken Salt so the tang cuts through all that garlic butter. On the table in twenty minutes.

Step 1: Fry

Skip the boiling. Heat the oil in a big non-stick pan over medium-high, then tip the gnocchi straight from the packet into the pan and spread them out in a single layer. Fry for 8 to 10 minutes, turning every couple of minutes, until they are deep golden and crunchy on the outside and fluffy in the middle.

Step 2: Butter

Drop the butter into the pan and let it foam up, then add the sliced garlic. Toss everything for a minute or so until the garlic smells sweet and the gnocchi are glossy. Keep it all moving so the garlic goes golden, not bitter.

Step 3: Season

Take the pan off the heat. Scatter over the Vinegar Chicken Salt and parmesan and toss so every pillow gets a coating. The salt hits the hot butter and the tang wakes the whole thing up. Parsley over the top, lemon wedge on the side.

Tip: Straight-from-the-packet gnocchi crisps up far better than boiled. The dry surface grabs the hot butter and goes properly crunchy instead of going gluey.