Fried Gnocchi Without Potatoes

Fried Gnocchi Without Potatoes


  • 300 g spelt flour
  • 350 g mascarpone cheese
  • 100 g Parmesan cheese
  • 2 eggs
  • thyme
  • sea salt, pepper
  • butter for frying


Mix all ingredients in a bowl. First use a wooden spoon to knead the dough, then knead it with your hands. It’ll be soft and elastic. Divide it in three parts. Stretch each part in a roll and then cut into pieces per your wish. You can further decorate them on the gnocchi board by pressing them to stay furrowed, and you can also gently roll them over the furrows and get them as rollers. A fork or grater can also serve. Or just cut them and leave so.
Heat a frying pan over medium heat and melt butter. Feel free when it comes to the amount of butter, the gnocchi will be crisper, crunchier, but above all tastier. Fry them for 2-3 minutes and turn. As soon as the other side is yellow, they are ready to be removed from the pan. Then you have two variants. The first is to transfer gnocchi into some bowl, add more butter to melt and pour over with plenty of pesto from your favorite greens and enjoy. The second is to pour some tomato sauce into baking dish, arrange gnocchi over it, add more tomato sauce over them and bake in the oven for 5 minutes.

Fried Gnocchi Without Potatoes

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