Fried potato gnocchi, a variation of the classic pesto gnocchi. The fundamental difference between the two preparations lies in the cooking of the potato gnocchi. Fried potato gnocchi are a delicious appetizer, perfect to serve at the table along with an aperitif as a snack. They are very easy to prepare and I’m sure everyone will love them.

Fried potato gnocchi are prepared in no time, especially if you buy the Genoese Pesto ready-made, although I recommend making it at home with my recipe because it will definitely be better! If you like, you can also try frying potato gnocchi with semolina flour, and if you have any leftover gnocchi to cook, don’t worry, you can prepare Gnocchi alla Sorrentina in the pan or Gnocchi al tegame!

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Difficulty: Easy
Cost: Cheap
Preparation time: 40 Minutes
Portions: 4
Cooking methods: Frying
Cuisine: Italian
Seasonality: All seasons

Ingredients

10.6 oz potatoes
1 1/4 cups flour
2 bunches Lunch basil
1/4 cup extra virgin olive oil
2.1 oz Parmigiano Reggiano DOP
0.7 oz pecorino
0.7 oz pine nuts
1 clove garlic (small)
coarse salt
peanut oil

Preparation

Cook the potatoes in salted boiling water.
When they are cooked and soft, mash the potatoes with a potato masher.
Collect the potato puree in a large bowl and add the flour.
Start kneading the two ingredients with your hands.
Transfer the mixture to a work surface and continue to knead vigorously until you obtain a smooth and homogeneous dough.
Divide the dough into several pieces.
Roll each piece under the palms of your hands to obtain cords about 0.8 inches thick.
Cut the gnocchi and decide whether to stripe them with a fork or a gnocchi board, or leave them smooth.
You can decide whether to put all the ingredients in the blender or proceed with the preparation of Genoese pesto in a mortar following my recipe with step-by-step photos.
Pour the garlic clove with coarse salt and start crushing with the pestle.
Add the pine nuts to the crushed garlic and continue crushing.
Start adding the basil to the mortar and crush with the pestle, continuing to add basil leaves in stages.
Add the extra virgin olive oil, the two grated cheeses and continue to crush and mix until you obtain your Genoese pesto.
Heat the peanut oil in a large pot.
When the oil is hot, add the potato gnocchi one at a time.
Fry the potato gnocchi for 5 minutes until they are well browned.
Drain the fried potato gnocchi with a slotted spoon and lay them on a plate lined with paper towels.
Serve the fried potato gnocchi hot, accompanied by Genoese pesto.