Crunchy Fried Gnocchi Make The Perfect Party Snack

Boil ‘em, mash ‘em, stick ‘em in a stew, is there anything potatoes can’t do? Gnocchi is one of those versatile dishes that looks more complicated than it is and for those who want to take a step into the world of homemade pasta, it’s the perfect starting block. 

As a type of pasta, this dish dates back to the 16th century after the Spanish explorers brought potatoes from South America into Italian kitchens. However, in other forms, gnocchi has been around since the Renaissance and possibly even earlier as a dish served at banquets and prestigious events.

In Lombardy during the 15th century, they had a version of gnocchi made of bread, milk and ground almonds that they called zanzerelli. And in1570, Bartolomeo Scappi outlined a recipe for a dish made from a dough of flour and breadcrumbs mixed with water and pushed through the holes of a cheese grater. Today, gnocchi is a stripped-back recipe of potatoes, flour and egg, which is all it really needs to be delicious. 

Though it’s most often served as a filling lunch or dinner recipe with rich sauces or luxurious brown butter, gnocchi can also be adapted to play many roles. If you’re looking for a party appetiser that will wow your guests, fried gnocchi is a great option. Crunchy on the outside and fluffy on the inside, serve them up with a marinara sauce or herby pesto for the perfect indulgent snack.


    4 large potatoes 

    1 cup flour

    1/2 teaspoon salt

    1 medium egg

    Vegetable oil for frying


    Bring a large pot of salted water to a boil.

    Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. 

    Drain, cool and mash with a fork or potato masher.

    Combine 1 cup mashed potato, flour and egg in a large bowl. 

    Knead until dough forms a ball. 

    Roll small portions of the dough into a long thin sausage shape. 

    On a floured surface, cut it into half-inch pieces.

    Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top.

    Drain the gnocchi and pat them dry. 

    Heat 2-3 inches of oil in a deep pot. 

    Drop the cooked gnocchi and fry till golden brown.

    Drain oil and serve.