Description
Crispy and golden fried gnocchi bites coated in a seasoned bread crumb and Pecorino Romano crust. Perfect as an appetizer or snack, these gnocchi are cooked to al dente, coated in eggs and flour, then pan-fried until irresistibly crunchy. Served with fresh parsley and marinara sauce, they offer a delightful combination of textures and flavors that will please any crowd.
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 (enough to fill skillet to 1/8″ depth)
- 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 the gnocchi, stirring occasionally, until al dente according to package instructions. Drain the gnocchi, rinse with cold water to stop cooking, and drain again thoroughly. Spread the gnocchi on a baking sheet and let cool for 5 minutes.
- Prepare the Coatings: While the gnocchi cools, whisk the eggs in a shallow bowl to blend and season with salt and freshly ground black pepper. In another shallow bowl, combine the Italian-style bread crumbs and grated Pecorino Romano cheese.
- Flour the Gnocchi: Sprinkle the all-purpose flour over the cooled gnocchi and toss gently to evenly coat. Season the floured gnocchi with salt and pepper to taste.
- Heat the Oil: Pour peanut or vegetable oil into a large heavy skillet to a depth of 1/8 inch. Heat the oil over medium heat until shimmering, indicating it is hot and ready for frying.
- Coat the Gnocchi: Working in batches, dip the floured gnocchi into the egg mixture, tossing to coat thoroughly and allowing excess egg to drip off. Then transfer the gnocchi to the bread crumb and Pecorino mixture, gently tossing to coat evenly. Arrange the coated gnocchi on a baking sheet, ready for frying.
- Fry the Gnocchi: In batches, carefully add the coated gnocchi to the hot oil in the skillet. Fry, turning occasionally, until they are golden brown and crispy, about 2 to 3 minutes per batch. Use a slotted spoon to transfer the fried gnocchi to a paper towel-lined plate and season immediately with salt.
- Serve: Transfer the fried gnocchi bites to a serving platter. Sprinkle additional grated Pecorino Romano and chopped fresh parsley over the top. Serve warm with a side of marinara sauce for dipping.
Notes
- Ensure the oil is hot enough but not smoking to achieve a crispy crust without burning the bread crumbs.
- Work in batches when frying to avoid overcrowding the skillet, which can reduce oil temperature and make the gnocchi soggy.
- If preferred, use homemade bread crumbs for a fresher taste and texture.
- Gnocchi can be prepared ahead of time through the coating process and fried just before serving.
- Vegetarian-friendly if vegetarian Parmesan-style cheese is used.
Nutrition
- Serving Size: About 1/2 cup
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 400 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: 55 mg
