Nigella’s Rapid Roastini

Originally published on February 21, 2015

Nigella Lawson is a favourite of mine. Not only is she utterly stunning, but she also specializes in easy down-home cooking. She’s not technically a chef mind you, but she’s got the food knowledge and the know-how to be treated like one. When I first saw her make this gnocchi dish for some of her girlfriends on Nigella’s Kitchen, it immediately became one of those things that stuck in my head and nattered at me until I finally got around to making it. That was just a couple of days ago, and I’m still amazed that something so delicious can come from your grocer’s freezer section, and that it only takes ten minutes (max!) to make.

Now, Nigella does ask that you don’t use frozen gnocchi. Apparently she’s worried that the extra moisture will cause the fat in the pan to splatter and burn you. With frozen gnocchi all I had on hand, I just let mine sit on the counter for a few minutes to thaw. Nigella also served these with just a little salt and pepper but I thought they might need a little something more so I picked up some ready-made bruschetta while at the store and just piled it on top. Of course pesto, roasted red pepper sauce, or any other sauce you fancy would also be just as nice – they sell them all there!


1 package frozen gnocchi, thawed
2 tablespoons olive oil 
Prepared sauce (optional)


1.) Heat olive oil over medium-high heat. Add the gnocchi when the oil is hot, being sure to separate the gnocchi if it’s sticking together.

2.) Season the gnocchi with salt and pepper and cook for 4 minutes on one side. Turn the gnocchi over and cook for another 4 minutes on the other side. The gnocchi should be crisp and golden on both sides.

3.) Plate the gnocchi and, if using, top with the prepared sauce.

4.) Serve and enjoy!