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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.
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Print Recipe
Total Time30 Mins
Prep Time25 Mins
Cook Time5 Mins
ServingsServes 4
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.

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Chef Mark Schmitt Trust Restaurant Group

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