By MaryAnn Dwyer, The Beach House Kitchen
Prep Time: 20 mins
Cook Time: 9 mins
Total Time: 29 mins
Servings: 8
Ingredients
- 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
Instructions
- 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.
Notes
Make sure to heat your canola oil in your skillet over medium heat, not higher, so the gnocchi browns evenly and doesn’t burn.
You can also use my recipe for homemade pizza sauce, here.
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.
