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Crumbed Gnocchi with Smoky Red Pepper Sauce

Crumbed Gnocchi with Smoky Red Pepper Sauce

By: Jamie Pilarinos



Prep time

Cook time



  • 330g jar roasted red peppers, well drained & roughly chopped
  • 1 cup whole-egg mayonnaise
  • 3 cloves garlic
  • 1 tsp brown sugar
  • ½ tsp smoked paprika
  • Salt & freshly ground black pepper, to taste
  • 1/3 cup plain flour
  • 3 tsp garlic powder
  • 3 tsp oregano leaves
  • 1 tsp salt
  • ¼ tsp white pepper
  • 2 eggs, well beaten
  • 3-4 cups panko crumbs
  • 500g Grand Italian Potato Gnocchi
  • 500mL rice bran oil, for shallow frying


  • In a food processor, combine peppers, mayonnaise, garlic, sugar, paprika and seasonings and process until smooth. Refrigerate until required.
  • Combine flour with garlic powder, oregano and seasonings in a bowl.
  • Place the eggs into a second bowl and the crumbs into a third bowl.
  • Toss one quarter of the gnocchi into the flour mixture and mix to coat well. Loosely shake off any excess as you transfer the gnocchi into the beaten egg. Toss the gnocchi through the egg until well coated, then allow the excess to drain off as you transfer to the panko crumbs. Toss the gnocchi in the crumbs until well coated, then place onto a tray. Repeat until all the gnocchi are coated. Thread 2 gnocchi onto each cocktail skewer.
  • Heat the oil in a large frying pan over a medium-high heat and shallow fry the skewers until the gnocchi are golden brown. Drain well and keep warm until all the gnocchi are cooked. Place onto a serving plate or tasting board with the prepared sauce and serve garnished with fresh herbs. Serve immediately.
  • Note: Both the sauce and the crumbing of the gnocchi can be done ahead of time. Fry the gnocchi just prior to serving.


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Jamie Pilarinos

Jamie Pilarinos

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