The Chef

Restaurants

Meals

Drinks

Restaurants›Smith's Public House›Fried Gnocchi Recipe

Fried Gnocchi Recipe

Name: Smith's Public Houses Fried Gnocchi Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 lb store-bought potato gnocchi; 2 tbsp all-purpose flour (for dusting); 1 cup vegetable oil (for frying); 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 tbsp extra-virgin olive oil; 1 tbsp unsalted butter; 0.5 cup yellow onion, finely diced; 2 cloves garlic, minced; 1.5 tbsp tomato paste; 14 oz crushed tomatoes (canned); 2 tbsp vodka; 0.5 cup heavy cream; 0.25 tsp granulated sugar (optional, to balance acidity); 0.75 tsp salt; 0.25 tsp freshly ground black pepper; 0.125 tsp red pepper flakes (optional, for heat); 1 cup whole-milk ricotta; 0.25 cup parmesan cheese, finely grated plus extra for garnish; 1 tsp extra-virgin olive oil; 0.5 tsp lemon zest; 0.5 tsp lemon juice; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 8 leaves fresh basil leaves, thinly sliced (chiffonade) plus whole leaves for garnish

Inspired by Smith's Public House

Time45m

Serves3

Fried Gnocchi with Whipped Ricotta , Vodka Sauce, Parmesan and Basil

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Gnocchi

1 lb store-bought potato gnocchi

2 tbsp all-purpose flour (for dusting)

1 cup vegetable oil (for frying)

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Vodka Sauce

2 tbsp extra-virgin olive oil

1 tbsp Unsalted butter

1/2 cup yellow onion, finely diced

2 cloves Garlic, minced

1 1/2 tbsp tomato paste

14 oz crushed tomatoes (canned)

2 tbsp vodka

1/2 cup Heavy cream

1/4 tsp granulated sugar (optional, to balance acidity)

3/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1/8 tsp red pepper flakes (optional, for heat)

Whipped Ricotta & Finishing

1 cup whole-milk ricotta

1/4 cup parmesan cheese, finely grated plus extra for garnish

1 tsp extra-virgin olive oil

1/2 tsp Lemon zest

1/2 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

8 leaves fresh basil leaves, thinly sliced (chiffonade) plus whole leaves for garnish

Method

Gnocchi

Prepare and dry gnocchi

If gnocchi are refrigerated or slightly moist, spread them on a paper-towel-lined tray and pat dry. Lightly toss with 2 tablespoons flour so pieces are just dusted — this helps them crisp and prevents sticking.

Heat oil

Pour 1 cup vegetable oil into a large skillet (preferably cast-iron or heavy-bottomed) to a depth of about 1/4 inch. Heat over medium-high until shimmering and a small piece of gnocchi sizzles immediately (about 350°F if using a thermometer).

Fry gnocchi in batches

Working in a single layer and not crowding the pan, add gnocchi in batches to the hot oil. Fry, turning occasionally, until golden-brown and crisp on at least two sides, about 3–5 minutes per batch. Use tongs or a slotted spoon. Adjust heat as needed to avoid burning.

Drain and season

Transfer fried gnocchi to a plate lined with paper towels to drain. Immediately season with 1 teaspoon salt and 1/2 teaspoon black pepper (adjust to taste). Keep warm in a low oven (200°F / 93°C) while finishing sauce and whipped ricotta.

Vodka Sauce

Sweat aromatics

In a medium saucepan, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion and a pinch of salt and cook until translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant, stirring to avoid browning.

Build tomato base

Stir in 1 1/2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, to deepen the flavor. Add the 14 oz crushed tomatoes, stirring to combine. Bring mixture to a gentle simmer.

Add vodka and simmer

Carefully stir in 2 tablespoons vodka. Simmer uncovered for 6–8 minutes to cook off alcohol and concentrate flavor.

Finish with cream and season

Reduce heat to low. Stir in 1/2 cup heavy cream and 1/4 cup finely grated parmesan until smooth. Season with 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon red pepper flakes (if using), and 1/4 teaspoon sugar if tomatoes are tart. Simmer gently 2–3 minutes to thicken slightly, then remove from heat and keep warm.

Whipped Ricotta & Finishing

Whip ricotta

Place 1 cup whole-milk ricotta, 1/4 cup finely grated parmesan, 1 teaspoon olive oil, 1/2 teaspoon lemon juice, 1/2 teaspoon lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper into a small food processor or blender. Pulse until smooth and slightly airy, about 20–30 seconds. Scrape down sides and blend briefly again. The texture should be spreadable but light. Taste and adjust salt or lemon if needed.

Assemble and garnish

Spoon a generous tablespoon of whipped ricotta onto each serving plate (or spread in the center of a family platter). Spoon warm vodka sauce in a shallow pool around or over the ricotta. Arrange fried gnocchi on top of the sauce. Sprinkle additional grated parmesan over the gnocchi, and scatter chiffonade of basil and a few whole basil leaves for garnish. Finish with an extra drizzle (about 1 tsp) of olive oil and a few grinds of black pepper.

Serve

Serve immediately while gnocchi are crisp and sauce is warm. Leftovers can be stored separately (sauce and whipped ricotta refrigerated in airtight containers; fried gnocchi will lose crispness).