Fried Gnocchi Bites

By Theodora KaloudisPublished: Jul 30, 2024

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fried gnocchi bites in a bowl with marinara sauce on the side

PHOTO: BRYAN GARDNER; FOOD STYLING: BROOKE CAISON

Yields:

4 - 6 serving(s)

Prep Time:

10 mins

Total Time:

30 mins

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Warning: Once you take a bite, you may never stop! These crunchy, little pillowy bites are absolute perfection and an excellent bite-sized appetizer to serve at any function. Gnocchi, a staple traditionally made from potato, flour, and egg, have been around since Roman times and are typically served tossed in a sauce or baked up in a casserole. But it’s the 21st century, so it’s time to switch it up.

The gnocchi are breaded in seasoned bread crumbs and Pecorino (which provides some sharpness), then fried, giving the soft and slightly chewy dumplings a crispy exterior. Serve with your favorite jarred marinara sauce for dipping or make our easy homemade marinara sauce.

Leftover gnocchi bites can be stored in an airtight container for up to 4 days. To keep them crispy, reheat in a 350° oven until warmed through.

Did you try making this? Let us know how it went in the comments!

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Ingredients

Kosher salt
1
(16-oz.) package gnocchi
2
large eggs
Freshly ground black pepper
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
Finely chopped fresh parsley and store-bought or homemade marinara sauce, warmed, for serving

Directions

1. Step 1In a large pot of boiling salted water, cook gnocchi, stirring occasionally, until al dente according to package instructions. Drain, rinse with cold water, and drain again. Spread on a baking sheet and let cool 5 minutes.
2. Step 2Meanwhile, in a shallow bowl, whisk eggs to blend; season with salt and pepper. In another shallow bowl, whisk bread crumbs and Pecorino.
3. Step 3Sprinkle flour over cooled gnocchi and toss to coat; season with salt and pepper.
4. Step 4Into a large heavy skillet, pour oil to a depth of 1/8". Heat over medium heat until shimmering. Working in batches, transfer gnocchi to egg mixture and toss to coat. Let excess egg drip off, then add to bread crumb mixture, gently tossing to coat. Return to baking sheet.
5. Step 5Working in batches, fry gnocchi, turning occasionally, until golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate; season with salt.
6. Step 6Transfer gnocchi to a platter. Top with more Pecorino and parsley. Serve with marinara alongside.