Side Dish Main Dish

Parisian Gnocco Fritto with Prosciutto, Pecorino, Pickled Fennel and Parsley

  • Ready Time: 30min
    No Reviews
  • Prep Time: 25min
    Cook Time: 5min
  • Serves: 4
    Prep Method: Boiled
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Recipe by: Chef Mark Schmitt Trust Restaurant Group

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.


  • 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

Prep Time: 25min | Cook Time: 5min

  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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