Our Potato Bombs are what happens when Italian comfort meets American indulgence. These pillowy potato gnocchi get a dramatic makeover in the fryer, emerging golden and crispy on the outside while staying impossibly tender within. Tossed with fresh Parmigiano and served alongside our house marinara, they're basically happiness in bite-sized form.
Make it at Home
Crispy Fried Gnocchi Bombs with Parmesan & Marinara
Transform store-bought or homemade gnocchi into irresistible golden bombs of comfort. The secret is getting your oil temperature just right so they puff and crisp without becoming greasy. These make an incredible appetizer or side dish that disappears faster than you can make them.
Ingredients
1 lb potato gnocchi, fresh or frozen
4 cups vegetable oil, for frying
1/2 cup Parmigiano Reggiano, freshly grated
1 cup marinara sauce, warmed
1 tsp kosher salt
1/4 tsp black pepper, freshly cracked
2 tbsp fresh parsley, chopped (optional)
Instructions
1
Heat oil in a heavy-bottomed pot or deep fryer to 350°F. If using frozen gnocchi, do not thaw - fry directly from frozen.
2
Working in small batches to avoid overcrowding, carefully drop gnocchi into hot oil. Fry for 2-3 minutes until golden brown and puffed, turning occasionally for even browning.
3
Remove gnocchi with a slotted spoon and drain on paper towels. Season immediately with salt and pepper while still hot.
4
Transfer hot fried gnocchi to a serving bowl and toss with freshly grated Parmigiano Reggiano. Garnish with parsley if desired.
5
Serve immediately with warm marinara sauce on the side for dipping. These are best eaten hot and fresh from the fryer.
