Description
Crispy and golden fried gnocchi bites coated with a savory mixture of Italian-style bread crumbs and Pecorino Romano, served with fresh parsley and warm marinara sauce for dipping. Perfect as a delicious appetizer or snack to impress your guests.
Ingredients
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
For Serving
- Finely chopped fresh parsley
- Store-bought or homemade marinara sauce, warmed
Instructions
- Cook Gnocchi: In a large pot of boiling salted water, cook gnocchi according to package instructions until al dente, stirring occasionally. Drain, rinse with cold water to stop cooking, and drain again thoroughly. Spread gnocchi on a baking sheet and let cool for 5 minutes.
- Prepare Coating Mixtures: In a shallow bowl, whisk the eggs with salt and freshly ground black pepper until blended. In another shallow bowl, combine Italian-style bread crumbs and grated Pecorino Romano cheese.
- Coat Gnocchi with Flour: Sprinkle the all-purpose flour over the cooled gnocchi. Toss gently to coat all pieces evenly, then season with salt and pepper.
- Dip Gnocchi in Egg and Bread Crumbs: Pour oil to a depth of 1/8 inch into a large heavy skillet and heat over medium until shimmering. Working in batches, dip the floured gnocchi into the egg mixture, allowing excess to drip off, then transfer them to the bread crumb and cheese mixture, tossing gently to coat thoroughly. Place coated gnocchi back onto the baking sheet.
- Fry Gnocchi: In batches, carefully fry the coated gnocchi in the hot oil, turning occasionally to ensure even golden browning. Fry for about 2 to 3 minutes until crisp and golden. Remove gnocchi with a slotted spoon and drain on a paper towel-lined plate. Season lightly with salt while still warm.
- Serve: Arrange the fried gnocchi bites on a serving platter. Sprinkle with additional Pecorino Romano cheese and chopped fresh parsley. Serve alongside warmed marinara sauce for dipping.
Notes
- Use peanut or vegetable oil for frying for a neutral taste and high smoke point.
- Ensure gnocchi are well drained before coating to avoid oil splatters.
- You can make this recipe gluten free by substituting bread crumbs with gluten-free alternatives and using gluten-free flour.
- Serve immediately for best texture as gnocchi tend to lose crispiness when cooled.
- Homemade marinara sauce adds a fresh, tangy flavor but store-bought options work well too.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg
