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Gnocco Fritto with Prosciutto

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Print Recipe
Prep Method: Boiled


Side DishMain Dish

Prep Time

25 Mins

Cook Time

5 Mins


Serves 4


  • 4 oz butter
  • 1 cup water
  • ¼ cup milk
  • 1 Tablespoon salt
  • 3 - whole eggs
  • ⅔ cup all-purpose flour
  • 1 teaspoon nutmeg
  • ⅓ cup dehydrated potato flakes
  • ⅓ cup pecorino cheese grated
  • Tops of fennel rough chopped


  1. Bring water, butter, and milk to a boil, adding the salt and all-purpose flour together.
  2. Cook on low heat then add the dehydrated potato flakes and continue cooking.
  3. Allow to cook lightly before adding to a stand mixer with the paddle attachment
  4. Slowly add the whole egg one at a time, then adding the rest of the ingredients to it.
  5. Place in piping bag then cut into a 350 °F fryer with a pair of scissors to the desired size.
  6. Fry till golden brown then toss with kosher salt.
  7. Plate in a pile then top with pecorino cheese thinly sliced prosciutto and a small amount of pickled fennel
  8. Garnishing with Parsley leaves.


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Chef Mark Schmitt Trust Restaurant Group

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