Description
Crispy, golden-fried gnocchi bites coated in a flavorful mix of Pecorino Romano and Italian-style bread crumbs, served with fresh parsley and tangy marinara sauce. These bite-sized treats are perfect as an appetizer or snack, offering a delightful contrast of crunchy exterior and soft, pillowy interior.
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 Gnocchi: In a large pot of boiling salted water, cook the gnocchi according to package instructions until al dente, stirring occasionally to prevent sticking. Drain the gnocchi, rinse under cold water to stop cooking, and drain again. Spread gnocchi on a baking sheet and allow to cool for 5 minutes.
- Prepare Coatings: In a shallow bowl, whisk the eggs together and season with salt and freshly ground black pepper. In a separate shallow bowl, combine Italian-style bread crumbs and grated Pecorino Romano cheese.
- Flour the Gnocchi: Sprinkle the cooled gnocchi with all-purpose flour and toss gently to coat evenly. Season lightly with salt and pepper to build flavor.
- Coat in Egg and Bread Crumbs: Heat a large heavy skillet with peanut or vegetable oil to a depth of about 1/8 inch over medium heat until shimmering. Working in batches, dip the floured gnocchi into the beaten eggs, allowing excess to drip off, then transfer to the bread crumb and Pecorino mixture. Toss gently to coat each piece thoroughly. Place coated gnocchi back onto the baking sheet.
- Fry the Gnocchi: Fry the breaded gnocchi in the hot oil, working in batches to avoid overcrowding. Turn the gnocchi occasionally to ensure even golden brown crispiness, about 2 to 3 minutes per batch. Remove fried gnocchi with a slotted spoon and drain on a paper towel-lined plate. Season with a pinch of kosher salt while warm.
- Garnish and Serve: Transfer the crispy gnocchi bites to a serving platter. Sprinkle generously with additional grated Pecorino Romano and chopped fresh parsley. Serve immediately alongside warmed marinara sauce for dipping.
Notes
- Use a heavy skillet for even heat distribution when frying to achieve consistent browning.
- Do not overcrowd the pan while frying to maintain the oil temperature and crispiness.
- Cooling the gnocchi before coating helps the flour adhere better, resulting in a crisper crust.
- Peanut or vegetable oil is preferred for frying due to their high smoke points.
- Can be served as an appetizer, snack, or side dish.
- For a vegetarian version, confirm the bread crumbs and marinara sauce contain no animal-derived ingredients.
Nutrition
- Serving Size: About 6-8 pieces per serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 80 mg
