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All-day breakfast gnocchi fry-up


Serves: 3-4
timePrep time: 25 mins
timeTotal time:
All-day breakfast gnocchi fry-up
Recipe photograph by Toby Scott

All-day breakfast gnocchi fry-up

If you've never fried gnocchi before, try this recipe and be converted!

Serves: 3-4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
851Kcal
Fat
43gr
Saturates
12gr
Carbs
73gr
Sugars
4gr
Fibre
5gr
Protein
40gr
Salt
4gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 3 tbsp oil (any kind)
  • 8-12 chipolatas, or 6-8 thick sausages
  • 250g chestnut mushrooms, quartered
  • 250g baby plum or cherry tomatoes, halved
  • 1 x 500g pack gnocchi (fresh or long life)
  • 3-4 eggs (1 egg per serving)

Step by step

  1. Heat a large, deep, nonstick frying pan or wok on your camping stove, adding 1 tablespoon of oil. Use scissors to snip the sausages into the pan in bite-sized chunks. Fry over a high heat for about 4 minutes until they are starting to crisp up at the edges.
  2. Tip in the mushrooms and fry for about 3 minutes; don’t stir too much – you want everything to take on some colour. Next, add the tomatoes and some seasoning, and cook until they are just starting to collapse. Tip everything into a bowl and cover with a lid or a chopping board to keep warm.
  3. Wipe out the pan with kitchen paper and heat another tablespoon of oil. Tip the gnocchi into the pan and toss through the oil to coat. Fry for 5-6 minutes or until golden brown and crisp, stirring or tossing every couple of minutes to get an even colour. Return the sausage mixture to the pan and mix everything together until piping hot. Divide between 4 bowls or plates (you can drape a clean tea towel over them to retain the heat).
  4. Quickly wipe out the pan again and heat the last tablespoon of oil. Break the eggs into the pan, season, and cover the pan with a lid. Cook for 1-2 minutes or until done to your liking. Serve on top of the gnocchi mixture, with your favourite sauce.
    Tip
    Use bacon instead of sausages, or go meat-free and add some diced peppers and courgettes instead. Don't worry too much about precise quantities; just go with what you have to hand. 

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