Description
Crispy and golden Fried Gnocchi Bites coated in a flavorful mixture of Pecorino Romano and Italian-style bread crumbs, perfect as a delightful appetizer or snack served with warm marinara sauce.
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 stirring occasionally until al dente, following package instructions. Drain the gnocchi, rinse with cold water, drain again, then spread out on a baking sheet and let cool for 5 minutes.
- Prepare Dipping Stations: In a shallow bowl, whisk the eggs with salt and freshly ground black pepper until blended. In another shallow bowl, mix the Italian-style bread crumbs with grated Pecorino Romano cheese.
- Coat with Flour: Sprinkle the all-purpose flour over the cooled gnocchi, tossing gently to evenly coat. Season with salt and pepper to taste.
- Dip and Bread: In a large heavy skillet, pour oil to a depth of about 1/8 inch and heat over medium heat until shimmering. Working in batches, dip the flour-coated gnocchi in the egg mixture, letting excess drip off, then toss in the bread crumb and Pecorino mixture to coat well. Return coated gnocchi to the baking sheet.
- Fry Gnocchi: Fry the gnocchi in batches, turning occasionally, until golden brown and crispy, about 2 to 3 minutes per batch. Transfer the fried gnocchi to a paper towel-lined plate and season with salt immediately.
- Serve: Transfer the fried gnocchi bites to a serving platter, top with additional Pecorino Romano and chopped fresh parsley. Serve warm alongside marinara sauce for dipping.
Notes
- Be sure to not overcrowd the skillet when frying to ensure even browning and crispiness.
- Use peanut or vegetable oil as they have high smoke points suitable for frying.
- For extra flavor, you can add garlic powder or Italian seasoning to the bread crumb mixture.
- Make sure to drain the gnocchi well before frying to avoid oil splatter.
- These bites are best enjoyed fresh but can be kept warm in an oven set to low heat.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
