Description

Hey friends, Beau here! Forget the same old gnocchi—these crispy bites are golden, crunchy, and melt-in-your-mouth tender inside. Perfect for impromptu get-togethers, snack nights, or show-stopping appetizers, this recipe transforms humble gnocchi into pure comfort food magic in under 30 minutes.

Ingredients

Scale

For the Gnocchi Bites:

Kosher salt (for boiling water)
2 (16-oz) packages store-bought gnocchi
4 large eggs
Freshly ground black pepper
6 tbsp all-purpose flour
1 1/3 cups Italian-style breadcrumbs
2/3 cup grated Pecorino Romano (plus more for topping)
Peanut, vegetable, or canola oil for frying

Optional Flavor Twists:

2 tbsp finely chopped sun-dried tomatoes
Zest of 1 lemon
2 tbsp finely chopped fresh parsley (for garnish)
Marinara sauce (warmed, for serving)

Creative Variations:

Spicy ‘Nduja & Honey: Add ‘nduja to breadcrumbs, drizzle honey after frying.
Garlic & Herb Parmesan: Swap Pecorino for Parmigiano, add garlic powder and dried Italian herbs.
Air Fryer Option: Air fry breaded gnocchi at 400°F for 8–12 minutes, shaking halfway.
Gluten-Free & Dairy-Free: Use GF gnocchi, GF flour & breadcrumbs, omit or replace cheese with nutritional yeast.
Truffle Finish: Sprinkle fresh truffle or drizzle truffle oil instead of extra Pecorino.

Instructions

1. Cook the Gnocchi

Bring a large pot of salted water to a rolling boil.
Add gnocchi and cook until they float (1–2 minutes). Scoop immediately—do not overcook.

2. Cool the Gnocchi

Spread gnocchi in a single layer on a plate or baking sheet to cool completely.
Optional: refrigerate for 10–15 minutes for easier handling.

3. Set Up the Breading Station

Bowl 1: Flour
Bowl 2: Whisked eggs with salt and pepper
Bowl 3: Breadcrumbs + Pecorino + optional lemon zest and sun-dried tomatoes

4. Bread the Gnocchi

Toss cooled gnocchi in flour, shake off excess.
Dunk in egg wash, then coat with breadcrumb mixture. Press gently.
Place breaded gnocchi on a clean plate or baking sheet.

5. Fry to Golden Perfection

Heat 2 inches of oil in a heavy-bottomed pot or deep skillet to 350°F.
Fry gnocchi in small batches, turning occasionally, 2–3 minutes until deep golden brown.
Drain on paper towels. Sprinkle immediately with extra Pecorino and parsley.

Notes

Breading falling off? Ensure gnocchi are fully cooled and oil is at 350°F.
Make-ahead: Bread gnocchi, cover, and refrigerate up to 4 hours. Fry straight from fridge.
Oil too hot? Remove batch and let oil cool slightly to avoid burning outside before inside cooks.
Gnocchi cooling hack: Pop them in the fridge 10–15 minutes for easier breading.

Nutrition

Calories: 310 Cal Per Serving
Carbohydrates: 28g
Protein: 10g