Gnocchi Fritti Recipe
Lightly breaded potato gnocchi fried to golden perfection, sprinkled with Parmesan Romano and Mario's signature spice blend and served with Mario's Signature Tomato Sauce and pesto aioli for dipping.
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Ingredients
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Gnocchi
Breading
Dipping Sauces
Method
Gnocchi Preparation
- 1
Cook the Gnocchi
In a large pot of salted boiling water, cook the potato gnocchi until they float to the surface, usually about 2-3 minutes. Remove with a slotted spoon and let them cool.
- 2
Prepare the Gnocchi Mixture
In a mixing bowl, combine the cooled gnocchi with flour, egg, and salt. Mix until a dough forms. If the mixture is too sticky, add a bit more flour.
Breading and Frying
- 3
Prepare the Breading
In a shallow dish, mix breadcrumbs, Parmesan Romano cheese, and Mario's signature spice blend. In another dish, whisk together the egg and milk.
- 4
Bread the Gnocchi
Dip each gnocchi in the egg mixture, allowing excess to drip off, then coat in the breadcrumb mixture, pressing gently to adhere. Repeat until all gnocchi are coated.
- 5
Fry the Gnocchi
Heat vegetable oil in a deep skillet or fryer to 180°C (350°F). Fry the breaded gnocchi in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Dipping Sauces Preparation
- 6
Make Pesto Aioli
In a bowl, mix together the pesto and mayonnaise until well blended. This will serve as the pesto aioli.
