Crispy Gnocchi

By Tara C.

Earlier this summer, I had a wonderful meal at Bagali's in Frisco, Colorado. I had a chicken confit with crispy gnocchi drizzled in truffle oil. The chicken was good but the gnocchi was heavenly--crispy on the outside and billowy soft on the inside.

It's actually very easy to crisp gnocchi at home using store-bought gnocchi. Although, I have to admit it's not as good as Bagali's since they make their own.

Coat the bottom of a pan with vegetable oil and heat it over medium/high heat. Once the oil is hot, add your gnocchi. Stir occasionally to brown all sides. The gnocchi will only take a minute or two to brown. Then sprinkle them generously with coarse salt. If you have truffle oil on hand, feel free to drizzle it over the top.

My kids like theirs with ketchup, so basically, I've made fancy tater tots. They are pictured here with my ridiculous small-batch, homemade ketchup.

(Photos from: me)

Comments

[Elissa]

Love this idea. I just got some truffle salt as a gift and now I know how I'm going to use it. Stupid question: when using store-bought gnocchi, do you boil it first or just go straight to frying?

[Tara C.]

Hi Elissa, thanks for your comment! I did not boil it first, I just opened the package and dumped it straight into the hot oil. It's super easy.