Description
Crispy and golden Fried Gnocchi Bites, coated in a savory blend of Pecorino Romano and Italian-style bread crumbs, fried to perfection and served with fresh parsley and tangy marinara sauce. A delightful appetizer or snack that’s easy to prepare and irresistibly tasty.
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 cheese, plus more for topping
- 3 Tbsp. all-purpose flour
- Peanut or vegetable oil, for frying (about 1/8″ depth in skillet)
- 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 following package instructions. Drain and rinse with cold water, then drain again thoroughly. Spread the gnocchi out on a baking sheet and let cool for about 5 minutes.
- Prepare coatings: In a shallow bowl, whisk the eggs until blended. Season lightly with salt and freshly ground black pepper. In a second shallow bowl, combine the Italian-style bread crumbs with the grated Pecorino Romano cheese.
- Flour the gnocchi: Sprinkle the cooled gnocchi with the all-purpose flour and toss gently to coat evenly. Season 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 the oil over medium heat until shimmering and hot enough for frying.
- Coat gnocchi for frying: Working in batches, dip the floured gnocchi into the egg mixture, tossing to coat fully and allowing excess egg to drip off. Then transfer them to the bread crumb and Pecorino mixture, gently tossing so each piece is evenly coated. Place the coated gnocchi back on the baking sheet.
- Fry the gnocchi: In the hot oil, fry the gnocchi in batches, turning occasionally, frying each batch for 2 to 3 minutes until they become golden brown and crispy. Remove them with a slotted spoon and drain on a paper towel-lined plate. Season immediately with kosher salt.
- Serve: Transfer the fried gnocchi bites to a serving platter. Sprinkle with extra grated Pecorino Romano and finely chopped parsley. Serve warm alongside the marinara sauce for dipping.
Notes
- Be careful not to overcrowd the skillet when frying; this helps maintain oil temperature for crispy bites.
- You can substitute Pecorino Romano with Parmesan if preferred.
- If you want a gluten-free version, use gluten-free bread crumbs and flour alternatives.
- Serve immediately for the best crispness; leftovers can be reheated in a skillet or air fryer to restore crispiness.
- Use neutral oil like peanut or vegetable oil for frying to avoid overpowering flavors.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
