Description
Crispy and golden Fried Gnocchi Bites coated in a savory Italian-style breadcrumb and Pecorino mixture. These bite-sized treats are perfectly pan-fried to a golden brown and served with warm marinara sauce for dipping, making them an irresistible appetizer or snack.
Ingredients
Units
Scale
Main Ingredients
- Kosher salt, to taste
- 1 (16-oz.) package gnocchi
- 2 large eggs
- Freshly ground black pepper, to taste
- 2/3 cup Italian-style bread crumbs
- 1/3 cup grated Pecorino Romano, plus more for topping
- 3 Tbsp. all-purpose flour
- Peanut or vegetable oil, for frying
- Finely chopped fresh parsley, for garnish
- Store-bought or homemade marinara sauce, warmed, for serving
Instructions
- Cook the Gnocchi: In a large pot of boiling salted water, cook gnocchi, stirring occasionally, until al dente as per package instructions. Drain, rinse with cold water to stop cooking, and drain again thoroughly. Spread gnocchi on a baking sheet and allow them to cool for 5 minutes.
- Prepare Egg Wash and Breadcrumbs: In a shallow bowl, whisk the eggs until blended and season with salt and freshly ground black pepper. In another shallow bowl, combine Italian-style bread crumbs with grated Pecorino Romano cheese and mix well.
- Coat Gnocchi in Flour: Sprinkle the all-purpose flour over the cooled gnocchi and toss gently to coat evenly. Season with additional salt and pepper to taste.
- Dip Gnocchi in Egg and Breadcrumb Mixtures: Pour oil into a large, heavy skillet to a depth of about 1/8 inch and heat over medium until shimmering. Working in batches, transfer the floured gnocchi to the egg mixture, coating them thoroughly. Allow excess egg to drip off, then toss the gnocchi in the breadcrumb and cheese mixture until coated. Place coated gnocchi back on the baking sheet.
- Fry the Gnocchi Bites: Fry the coated gnocchi in the hot oil in batches, turning occasionally, until they are golden brown and crisp on all sides, approximately 2 to 3 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Season with a sprinkle of salt immediately after frying.
- Serve: Transfer the fried gnocchi bites to a serving platter, garnish generously with additional Pecorino Romano cheese and chopped fresh parsley. Serve warm alongside marinara sauce for dipping.
Notes
- Use peanut or vegetable oil with a high smoke point for best frying results.
- Ensure the gnocchi are not overcrowded when frying to maintain crispy texture.
- Rinsing gnocchi after boiling stops the cooking process and prevents them from sticking together.
- Homemade breadcrumbs can be used if Italian-style breadcrumbs are unavailable.
- For a gluten-free version, substitute the flour and bread crumbs with gluten-free alternatives.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg
