Pan Roasted Gnocchi with Nori

Gnocchi are Italian dumplings traditionally composed of flour, egg, salt and potato. In Italy they are typically served as a first course (primi piatto) as an alternative to soups or pasta. Elsewhere it has taken on the role of the main course, and although it’s not considered traditional, ingredients can be swapped out according to taste, for example sweet potato instead of its regular counterpart, or rice flour for a gluten-free option. Another non-traditional-yet-delicious way to use gnocchi is to replace regular dumplings in a meat stew. In this recipe we’ve combined the soft, chewy gnocchi with crispy fried nori. The variety in texture is important in this dish; the gnocchi is so uniformly textured that it can become cloying if you don’t have something to break it up. Luckily, the seaweed provides the perfect counterbalance, as well as flavour and nutrition to boot.
This recipe serves 4
Cooking time: 50 minutes


For the Gnocchi:
1kg potatoes (floury potatoes)
250g flour
1 egg
50g Parmigiano
Dash of olive oil
A pinch of salt
10g Smoked Seaweed Salt
For the sauce:
½ onion, finely diced
2 cloves garlic, finely diced
50g butter
20g dried nori
Black pepper to taste


For the gnocchi: Place a large pot on the stove and bring to a boil. Once the water is boiling add the potatoes and cover with a lid. Leave boiling for 20 minutes.
Take a potato from the pot, hold in a tea towel and squeeze to test how soft it is. When you can easily make a dent in the potato it is ready. Remove the potatoes from the water. It is better for them to be overdone than underdone.
Peel the potatoes one by one and place them in a large flat dish. You can use a potato press or fork to mash the potatoes until there are no lumps left.
Add the egg, oil, Parmigiano, seaweed and flour into the potato dish and mix it together with your hands. If you have rice flour or potato starch to cover your hands with, it is much easier to mix and roll the gnocchi.
Put a large pot on the stove to boil.
Make the mixture into one ball and separate into four balls. Roll each ball into long thin strips that are roughly 1 – 2 cm in diameter. Cut the mixture in 2 cm intervals and roll each one on your hands until they are smooth spheres. Do this with all of the mixture.
When the water is boiling place a handful of gnocchi in the water at a time. Make sure you don’t put too much, the gnocchi should not touch in the water. When the gnocchi begins to float they are ready to take out, this should take 30 seconds to a minute. Place the finished gnocchi in a bowl.
Repeat with all of the gnocchi.
For the sauce:
Dice onion and garlic.
Take a frying pan and heat the butter until melted. Add the onion and cook until golden, then add garlic.
Make sure the pan is hot enough by dropping one piece of dry nori in first. If it bubbles at the edges and changes colour it is hot enough. Add the rest of the dry nori to the pan.
When the nori has turned a dark green colour add your gnocchi to the pan and bring the heat down to medium. Fry the gnocchi in the pan until they become brown and slightly crispy.
Serve with grated parmesan and black pepper to taste.

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Recipe product

Whole leaf dried Nori. Nori has a mild taste, with flavour notes of clams and oysters. Pairs excellently with soy sauce, sesame oil, ginger and mirin. Use it for more than just sushi! Nori is at its best when it's crispy - fried or roasted, it has a satisfyingly crispy crunch and a wonderful salty, umami, nutty taste. Eat it on its own as a snack, or add as a garnish to stir-fries, soups and salads. Our nori is natural and unprocessed, and is sold as pictured (not in sheets).
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