Quick and Tasty Fried Gnocchi Bites

A word of caution: once you pop that first bite in your mouth, you may be helpless to resist. These soft crunchy morsels are just amazing and will make for an excellent starter that can be portioned into small bites at any gathering since they are so perfect. The classic food found throughout Italy called gnocchi is a staple, having been around since the Roman Empire as the ubiquitous amalgamation of potato, flour, and egg is prepared together. It is normally served tossed in a sauce or baked in a casserole when it is served. However, as the world has moved to a new millennium, it is time to make changes.

Then, tossing the gnocchi in seasoned bread crumbs and Pecorino cheese-grated over the top, which introduces bitterness, fry the dumplings and acquire a crispy outside for soft, doughy innards. You can serve this dish over your favorite jar of marinara sauce for dipping or make our simple homemade marinara sauce.

Gnocchi Bites can be stored for up to four days in an airtight container. Then reheat in the oven at 350 degrees until heated all the way through.

The Origins of Gnocchi

The first ancestor of the dumpling was indeed made from flour or semolina mixed with eggs by the ancient Romans. This was the start of the history of gnocchi. Only in the 16th century, after potatoes were discovered in Europe, that it started to take the shape with which we are familiar today: the potato gnocchi. For example, in Italy, the dish gnocchi is well known, but the variety is different in various regions of this country.

The traditional way of preparing gnocchi is to boil the pasta with commonly used sauces like tomato, pesto, or butter and sage. However, frying of gnocchi may be done in order to serve the pasta in a new texture with a new taste experience. This would transform the soft gnocchi into something crunchier and even better suited for snacking. A lot of people would probably have fallen in love with Fried Gnocchi Bites recently due to a recent trend in innovating smaller portions of traditionally served dishes. Such recipes are intended to fulfill the needs of modern societies, which require savory and laid-back finger foods.

Feature of flavor for Fried Gnocchi Bites

Fried Gnocchi Bites differ in textures and flavors. Frying cooks the crust on the crunchy outside into a crispy, golden, salt-flavoured one. It is perfect when contrasted with the soft chewy core of the gnocchi; the unique pillowy feeling of the traditional dumpling is reserved, however. Such a crunchy coating really is the right contrast.

The flavor of the potato-based gnocchi is not overpowering and rather comforting, which makes it an excellent condiment to a variety of dips and additional seasonings. The frying process enhances the natural richness that is present in the gnocchi, which means that the gnocchi absorbs more robust flavors when fried. Fried gnocchi can be given a mild savory flavor or seasoned with flavors such as garlic, herbs, or cheese if desired.

The bites take totally new dimensions when served with dipping sauces like marinara or pesto, because of the crispiness of the fried gnocchi combined with the powerful and tart flavors of the sauce. Fried Gnocchi Bites are very filling and addictive as a snack because they offer a well-balanced mixture of textures, including crispiness, tenderness, and chewiness, together with savory flavors.

Ingredients

Kosher salt
One 16-oz. gnocchi
2 big eggs
Freshly ground black pepper
2/3 cup Italian-style crumbs
1/3 cup grated Pecorino Romano, plus more for topping
3 Tbsp all-purpose flour
Peanut or vegetable oil for frying
Serve warm marinara sauce and finely chopped fresh parsley.

Direction

Step 1

In a large pot of boiling salted water, cook the gnocchi, stirring them occasionally, until they float to the surface. Then, reserve; rinse under cold water; and drain well. Pat dry and arrange on a baking sheet. Let cool 5 minutes.

Step 2

In another shallow pan beat the eggs with a pinch of salt and a grind of pepper. In another shallow pan combine the bread crumbs and Pecorino cheese.

Step 3

When the gnocchi are cool, toss flour-coated gnocchi with the gnocchi, seasoning with salt and pepper as desired.

Step 4

In a large heavy skillet, pour in oil to a depth of 1/8″. Cook over medium heat until shimmering. Using batches, transfer the gnocchi to the egg mixture and gently toss to coat. Allow excess egg to drip off, then add to the breadcrumb mixture, lightly tossing to coat. Put it back on the baking sheet.

Step 5

Cook gnocchi in batches, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer to paper towels; season with salt.

Step 6

Transfer gnocchi to a platter. Top with more Pecorino and parsley. Serve with marinara alongside.

Conclusion

Fried Gnocchi Bites turn soft, pillowy gnocchi into crispy, golden-brown nibbles or appetizers. These are really easy to make, and versatile, with a crunchy outside and soft inside. They’re a great appetizer at a party alone or with marinara, pesto, or garlic aioli. Gnoshing on these makes gnocchi even more delicious and perfect for parties, game nights, or a quiet night in.

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