Simple Fried Gnocchi Food

BROWN BUTTER GARLIC FRIED GNOCCHI

Steps:

• In a medium sized skillet over medium hight heat add the olive oil. Add in the gnocchi and fry until golden for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside.
• Add in the butter. Whisk until it starts to froth turns brown.
• Remove from the heat and add the garlic and thyme. Add the gnocchi back to the butter and toss. Top with parmesan cheese.

FRIED GNOCCHI

Steps:

• Cook gnocchi according to package directions and cool. Meanwhile, combine bread crumbs and Parmesan cheese in a pie plate and set aside. In a medium bowl combine egg and water. Dip cooked gnocchi in egg mixture, a few at a time, and roll in bread crumb mixture. Cover and chill overnight, if desired. Place cooking oil in a heavy skillet with high side, about 1-inch high. Heat over medium high heat. Add a few gnocchi at a time and cook until golden brown. Drain on paper towels. Keep warm in a 300°F oven while cooking remaining gnocchi.
• Serve with purchased marinara sauce, if desired.

SIMPLE FRIED GNOCCHI RECIPE

Steps:

• Heat a large nonstick pan or cast-iron skillet on high heat.
• Add butter and let foam shortly.
• Reduce heat to medium-low and add the gnocchi. Pan fry gently, stirring a few times in between, to make sure that they get golden and crispy on both sides. They should remain fluffy on the inside, so don't overcook them.
• Sprinkle with parsley and serve immediately.

AIR-FRIED GNOCCHI

Steps:

• Place tomatoes, olive oil, oregano, garlic, salt, and pepper in a large bowl; stir until evenly combined.
• Bring a large pot of water to a boil. Add gnocchi and boil until they float, about 3 minutes. Drain in a colander and shake to remove excess water.
• Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Melt butter in a large microwave-safe bowl. Stir in Parmesan cheese. Add drained gnocchi and toss until evenly coated. Transfer gnocchi to the air fryer basket. Air fry for a total of 12 minutes, shaking the basket every 3 minutes.
• Divide reserved tomato mixture between serving bowls and top with fried gnocchi. Garnish with chopped parsley.

PAN-FRIED POTATO GNOCCHI

Steps:

• Steam the potatoes for 15-20 mins until tender. Mash well, ideally with a ricer, which will give fluffier gnocchi. Add the egg and some seasoning, mix briefly with a fork, then sift over the flour and bring together to make dough. It should feel dry to the touch but not crumbly. Add more flour if needed, then knead a few times on a floured work surface.
• Bring a large pan of water to the boil. Split the dough into tennis-ball-sized pieces, then roll into fingerwidth ropes. Dust with a little flour, then cut into bite-sized pieces. Boil in batches for about 1 min or until they bob to the surface. Lift from the pan with a slotted spoon and leave to cool in a single layer on a large plate or tray. Drizzle the oil over the cooled gnocchi and toss gently with your hands to coat.
• When ready to serve, heat the butter in a frying pan, add the rosemary (if using), then fry the gnocchi in a few batches until crisp and golden. Keep warm and serve.

PAN-FRIED GNOCCHI WITH BACON, ONIONS, & PEAS

Steps:

• Bring a large saucepan of salted water to boil.
• Cook the gnocchi according to package directions.
• Reserve 1/2 cup of the cooking water and drain.
• Meanwhile, in a large nonstick skillet, cook the bacon over medium heat until crispy on both sides, about 5 minutes.
• Transfer to a plate lined with paper towels and set aside. Pour off any fat from the skillet.
• In the same skillet, heat 2 tablespoons of the oil over medium-high heat.
• Add the onions and cook until they begin to brown, 3 to 5 minutes.
• Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are limp and golden brown, 10 more minutes.
• Stir in the peas and thyme, season with salt and pepper to taste, and transfer to a small bowl.
• Wipe the skillet clean with a paper towel, and heat the remaining 2 tablespoons oil over medium-high heat.
• Add the gnocchi and cook, tossing occasionally, until they are lightly browned, about 5 minutes.
• Gently stir in the onion mixture, bacon, and Parmigiano, along with enough of the reserved cooking water to moisten and coat the gnocchi, about 4 tablespoons.
• Serve immediately, sprinkled with additional Parmigiano.