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Italy, Europe · Potato Gnocchi with Tomato and Basil

Crispy Garlic-Parmesan Gnocchi Bites

Homemade gnocchi boiled, then fried until crisp as crisps outside and fluffy inside, tossed in garlic-Parmesan dust and dunked in lemon mayo.

ServingsServes 2
Total cooking time1 h 20 min
DifficultyMedium
About servingsHot oil can cause serious burns and fires. If the oil catches fire, never use water: turn off the heat and cover with a lid or a damp tea towel. Keep children well away.

Method

  1. Scrub the potatoes and put them, skins on, in a 20 cm pot with cold water to cover by 2 cm. Bring to the boil on high heat, then lower to medium heat and cook for about in total, until a skewer slides in easily.

    Add in this stepFloury potatoes, similar size 500 g

    high heat→medium heat

  2. Peel while hot, press through a ricer and let the steam escape for 5 minutes. Add the salt and flour, knead gently for no more than a minute, then roll into 1.5 cm ropes and cut into small 1.5 cm pieces, using some of the flour for dusting. Skip the fork ridges; smooth gnocchi fry to an even crunch.

    Add in this stepSalt (for the dough) ½ tspPlain (all-purpose) flour 150 g

  3. Bring the water to a rolling boil on high heat and add the coarse salt (3 L, 1×: water, number of batches). Lift the gnocchi out 30 seconds after they float and spread them in a single layer on a tray lined with a clean tea towel or kitchen paper. Leave for to cool and dry completely on the surface; wet gnocchi make hot oil spit violently.

    Add in this stepCoarse salt (for the cooking water) 1½ tbsp

    high heat

  4. Dip: mix the mayonnaise, lemon juice and grated garlic and refrigerate.

    Add in this stepMayonnaise 3 tbspLemon juice 1 tspGarlic clove, finely grated ½

  5. Pour the oil 3 to 4 cm deep into a completely dry, heavy pot (diameter and number of batches: 18 cm, 2×); never fill it more than a third full. Heat on medium-high heat to 180 °C, then adjust to medium heat to hold the temperature. No thermometer? A dry wooden chopstick dipped in should immediately release lively small bubbles. Lower the gnocchi in gently from a slotted spoon close to the oil and fry each batch for about , turning, until deep golden. If the oil smokes, turn off the heat at once, and never leave the pot unattended.

    Add in this stepNeutral oil for deep-frying 700 ml

    medium-high heat→medium heat

  6. Lift them onto a rack to drain, then, while hot, toss them in a large bowl with the Parmigiano, garlic powder, parsley and flaky salt until evenly coated. Serve at once with the lemon mayo dip.

    Add in this stepParmigiano Reggiano, very finely grated 20 gGarlic powder ½ tspParsley, chopped 1 tbspFlaky sea salt 1 pinch

Cook's tip

Success depends on dry gnocchi and the right temperature. Adding too many at once drops the oil temperature and makes them soggy, so fry in batches. Let used oil cool completely, strain it into a bottle and dispose of it properly; never pour it down the drain. Shop-bought potato gnocchi work the same way: boil, dry, then fry.

Cooking it at camp

Deep-frying at a campsite is risky because of wind and uneven ground. Instead, pan-fry the boiled, dried gnocchi in a cast-iron pan with 3 to 4 tablespoons of oil over medium heat, turning, for 8 to 10 minutes; they still get properly crisp. Make the dip at home.