Crispy herby fried gnocchi filled with mozzarella & tomato

Crispy herby fried gnocchi filled with mozzarella & tomato!

Such a fun way to take your meal to the next level - been wanting to photograph this mini recipe for so long and I finally did it! I love these as a shared appetiser or even as a little snack / small plate with your meal. You need minimal ingredients: breadcrumbs, oil, your favourite marinara or passata, eggs, a little bit of dried herbs and the gnocchi and this is ready in less than 10 minutes. Mixing the breadcrumbs is also fun because of the texture, but you can sub one for the other if you don’t have them both at home.

Ingredients:
1 pack of filled gnocchi (I used Latua Pasta)
3 tbsp regular breadcrumbs
3 tbsp panko breadcrumbs
1 tsp Italian herb seasoning (or you can mix dried oregano, garlic, basil, thyme, chilli flakes)
2 eggs
400ml oil (vegetable or sunflower)
+ tomato sauce of choice (I used Mutti Pomodoro passata)

Mix your herbs into your breadcrumbs (regular and panko in a bowl together) first. Whisk your two eggs together in a separate bowl. Take each gnocchi and first dunk into egg mixture, then into breadcrumbs and cover them. Pop your breadcrumbed gnocchi to the side and heat your oil in a pot (with high walls so no splatter) until you can drop a panko breadcrumb in and it floats and bubbles (on a medium heat this took about 5-10mins). Using a spoon (or slotted spoon) gently place your breaded gnocchi into the pan and cook 1-2 minutes, flip and another 1-2 minutes until completely golden. I did mine in two batches. Pop onto a paper towel and cool for a minute. Then serve alongside your marinara (and some basil, or grated parmesan on top).