Gnocco Fritto Recipe

Cook potatoes

Place peeled whole potatoes in a pot of cold salted water. Bring to a boil and simmer until fork-tender, 20–25 minutes depending on size. Drain thoroughly and allow to steam-dry for 5 minutes.

Rice or mash potatoes

While still hot, pass potatoes through a ricer or mash very finely. Spread on a large tray to cool slightly (5–10 minutes) to stop steaming but remain warm.

Form dough

Make a mound of warm potato on a work surface, sprinkle with the measured salt and pepper. Add the egg yolk. Gradually add the flour (and semolina if using), incorporating with a bench scraper or hands until a soft, slightly sticky but manageable dough forms. Do not overwork; stop when it holds together. If dough feels wet, add up to 2–3 tbs more flour, a tablespoon at a time.

Portion dough

Divide dough into 4 equal pieces. Roll each piece into a 2 cm (3/4 inch) thick rope on a lightly floured surface. Cut ropes into 3–4 cm pieces. You will be slightly enlarging these pieces to create a small pocket for filling in the next steps.

Prepare burrata and basil

Drain burrata and gently pat dry. Tear or slice each burrata ball into 4 small pieces (total about 16 pieces). Keep basil leaves whole or torn to size of the burrata pieces so each gnocco gets a small piece of cheese and a basil leaf.

Shape and fill gnocchi

Take one cut dough piece, flatten gently in your palm into a small disk (about 2.5–3 cm wide). Place a small piece of burrata and a basil leaf in the center. Fold dough over to enclose the filling, pinch edges tightly to seal and roll lightly to smooth into a rounded pillow about 3–4 cm across. Repeat until all dough is used. Dust finished filled gnocchi lightly with flour to prevent sticking.

Coat with egg wash

Beat the egg with the teaspoon of water to make an egg wash. Lightly brush or dip each filled gnocco in the egg wash and very lightly dredge in the reserved flour. This creates a thin protective layer so the burrata remains inside while frying.

Sweat aromatics

In a medium saucepan warm 2 tbs olive oil over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent, ~5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Simmer sauce

Add the crushed tomatoes to the pot, stir to combine. Add sugar (if using), salt and pepper. Reduce heat to low and simmer gently, uncovered, for 12–15 minutes, stirring occasionally until slightly reduced. Stir in torn basil leaves at the end and remove from heat. Keep warm while frying gnocchi.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer and heat to 175°C (350°F). If you don't have a thermometer, test by dropping a small piece of dough—the oil should bubble steadily and the piece should take about 60–90 seconds to become golden.

Fry gnocchi

Fry the filled gnocchi in small batches (do not overcrowd) for 2–3 minutes, turning gently with a slotted spoon or spider, until golden brown and puffed. The egg-wash/flour coating will set and create a crisp shell while the burrata inside becomes melty. Remove with a slotted spoon and drain on paper towels.

Season

While still hot, sprinkle the fried gnocchi lightly with fine sea salt.

To serve, spoon warm tomato sauce onto a serving plate or small boards (for ciccheti, use small plates or shared board). Arrange 4–6 gnocco fritto on the sauce so each sits partly in the tomatoes. Drizzle with a little extra-virgin olive oil, scatter small basil leaves, and serve immediately so the contrast between crisp exterior and molten burrata interior is enjoyed.