Description
These crispy Fried Gnocchi Bites are a delightful appetizer or snack featuring pillowy gnocchi coated in a savory mixture of flour, eggs, Pecorino Romano, and Italian-style bread crumbs, then pan-fried to golden perfection. Served with a fresh sprinkle of parsley and a side of warm marinara sauce, they offer a crunchy exterior with a soft, tender inside—perfect for sharing or an indulgent bite-sized treat.
Ingredients
Scale
Gnocchi Preparation
- Kosher salt, to taste
- 1 (16-oz.) package gnocchi
Coating Mixture
- 3 Tbsp. all-purpose flour
- 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
Frying
- Peanut or vegetable oil, for frying (enough to fill skillet 1/8″ deep)
Serving
- Finely chopped fresh parsley, for garnish
- Store-bought or homemade marinara sauce, warmed, for serving
Instructions
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook, stirring occasionally, until al dente according to package instructions. Drain the gnocchi, rinse with cold water to stop the cooking, and drain again thoroughly. Spread the cooked gnocchi on a baking sheet and let cool for 5 minutes.
- Prepare the egg and bread crumb mixtures: In a shallow bowl, whisk the eggs with a pinch of salt and freshly ground black pepper until fully blended. In another shallow bowl, combine the Italian-style bread crumbs and 1/3 cup grated Pecorino Romano cheese and whisk together.
- Coat the gnocchi with flour: Sprinkle the all-purpose flour over the cooled gnocchi and gently toss to evenly coat, seasoning with additional salt and pepper to taste.
- Heat the oil: Pour peanut or vegetable oil into a large heavy skillet to a depth of about 1/8 inch. Heat over medium heat until the oil shimmers, indicating it’s hot enough for frying.
- Bread the gnocchi: Working in batches to avoid overcrowding, transfer the floured gnocchi to the egg mixture and toss to coat thoroughly. Let any excess egg drip off, then transfer the gnocchi to the bread crumb mixture and gently toss until evenly coated. Place the coated gnocchi back onto the baking sheet.
- Fry the gnocchi: In batches, carefully add the coated gnocchi to the hot oil. Fry, turning occasionally, until the gnocchi are golden brown and crispy on all sides, about 2 to 3 minutes per batch. Use a slotted spoon or spatula to transfer the fried gnocchi to a paper towel-lined plate to drain excess oil. Season immediately with salt.
- Serve: Arrange the fried gnocchi bites on a serving platter. Sprinkle with additional grated Pecorino Romano cheese and chopped fresh parsley. Serve warm with the marinara sauce on the side for dipping.
Notes
- Use fresh gnocchi for best texture as frozen versions may be too soft to fry well.
- Ensure the oil is at the proper temperature before frying to achieve crispy texture without absorbing excess oil.
- Work in small batches to prevent the skillet temperature from dropping and to avoid overcrowding which can cause soggy bites.
- For variation, try using Parmesan cheese instead of Pecorino Romano for a slightly different flavor.
- This recipe can be made ahead to the point of coating, then fried just before serving for freshness.
Nutrition
- Serving Size: Approximately 1/2 cup (about 6-8 bites)
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 360 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 55 mg
