× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Gnocco Fritto with Prosciutto

Parisian gnocco fritto is crispy on the outside but pillowy and light-as-air on the inside, with prosciutto, pecorino, pickled fennel and parsley. It has a great shelf life and can be enjoyed at home or on the go.

Share this

Print Recipe
Prep Method: Boiled

Dish

Side DishMain Dish

Prep Time

25 Mins

Cook Time

5 Mins

Serving

Serves 4

Description

Parisian gnocco fritto is crispy on the outside but pillowy and light-as-air on the inside, with prosciutto, pecorino, pickled fennel and parsley. It has a great shelf life and can be enjoyed at home or on the go.

Ingredients

  • 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

Preparation

  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.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Chef Mark Schmitt Trust Restaurant Group

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up