A nice treat for Superbowl Sunday
|By MaryAnn Dwyer, The Beach House Kitchen |
Toasted Gnocchi Bites
Prep Time: 20 mins, Cook Time: 9 mins Total, Time: 29 mins, Servings: 8
16-oz. potato gnocchi,
3/4 cup all-purpose flour
2 large eggs
3/4 cup Italian seasoned bread crumbs
2/3 cup grated Parmesan cheese
1 tsp. Italian seasoning
3/4 tsp. salt
1/2 tsp. pepper
canola oil, for frying
Homemade marinara sauce, for dipping
Cook the gnocchi in a pot of salted boiling water. Drain and let cool.
Place flour in one bowl. Beat eggs with one tablespoon water in another bowl. In a third bowl, mix together breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper with a fork until well combined.
Toss the gnocchi, a few at a time, first in the flour, then egg, then bread crumb mixture. Place the gnocchi on a plate lined with parchment.
Add the canola oil to a large deep skillet about one-inch high. Heat oil over medium heat. When the oil is hot, fry the gnocchi in batches until golden brown and crispy, about 2 1/2-3 minutes total.
Remove with a slotted spoon to a plate lined with a paper towel to drain before adding to a platter and serving with some warm marinara sauce.
Make sure to heat your canola oil in your skillet over medium heat, not higher, so the gnocchi browns evenly and doesn’t burn.
I use Italian-style bread crumbs for this recipe not panko crumbs. I like to add the extra Italian seasoning to give the gnocchi more flavor.
You can also do these in batches in an air fryer. I have not tried baking them, but I may bake a few today.
Not to open the sauce vs. gravy debate; Marinara sauce usually refers to a sauce made from tomatoes that contains no meat or meat juices.
You can also try other dipping sauces such as; Honey Mustard, Regular or Dijon Mustard, a Cheesy Dip, and Salsa. Or any combination of these!