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Hard Rapid Roastini

Asked by Moreen. Answered on 27th August 2015

Full question

I made the Rapid Roastini as they looked so delicious on Nigella's video but mine were hard and heavy! Would that be because I boiled them first, or would I have been better to use frozen gnocchi rather than the "off the shelf" ones that I tried? Love Nigella's cooking, she is my food guru! Sincerely, Maureen Baker

Our answer

Nigella's Rapid Roastini (from Kitchen) are gnocci that are shallow fried in a little olive oil until golden. They become golden and criisp on the outside and are soft in the centre. Nigella uses store-bought potato gnocci for this dish. Unfortunately we suspect that your roastini came out on the heavy side as the gnocci should not be boiled before frying.

Also the gnocci should preferably be the "fresh" type sold in the chiller cabinet in the supermarket. The ambient type that are sold (often vacuum packed) on the shelf in supermarkets tend to be on the heavier side, though if these are the only type available then it is worth trying the Roastini again with these but without boiling first. We would avoid using the frozen gnocci as they may not thaw properly during the cooking process, making them unpleasant to eat and a potential health hazard. Also as you should use frozen gnocci straight from the freezer we are concerned that the water on the surface of the gnocci will cause the fat to spit rather alarmingly during the cooking process.

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