Want a fun gnocchi appetizer? These crispy fried sweet potato gnocchi are tasty addictive bite sized nuggets sprinkled with tangy, creamy gorgonzola. Yes… blue cheese gnocchi. For real. I use my homemade sweet potato gnocchi recipe for this (but you could also try Trader Joe’s sweet potato gnocchi in a pinch). If you love blue cheese recipes that are pure indulgence, this one is it.
This recipe came about during one of our hurricane watches… You see, in South Florida, as hurricane season approaches, it’s a wise move to use up the contents of your freezer. Once the power goes out, time is limited before everything goes bad. I had done a pretty good job of managing our inventory, however, when hurricane Dorian was making its approach earlier this year, I was resolved to empty the remainder. Hence, crispy fried sweet potato gnocchi.
Table of Contents
Ingredients For Crispy Fried Sweet Potato Gnocchi & Blue Cheese
- Sweet Potato Gnocchi
- Oil For Frying
- Crumbled Gorgonzola or other blue cheese
- Lemon Zest
If you’re using frozen gnocchi (Trader Joes sweet potato gnocchi is usually frozen too, btw) defrost it prior to frying, otherwise you’ll risk big splatters.
Making Sweet Potato Blue Cheese Gnocchi
- Heat the vegetable oil in a skillet to about 350° to 375°. (If you have a deep fryer you can use that too.)
- Add the gnocchi a handful at a time (you don’t want to crowd the pan with too many) and fry for 2-3 minutes, flipping occasionally to brown all sides.
- Transfer the gnocchi to a plate lined with paper towels to soak up extra oil.
- Sprinkle with salt to season the gnocchi appetizer.
- Continue to fry gnocchi in this manner. Transfer crispy fried sweet potato gnocchi to a serving dish and sprinkle with fresh thyme, lemon zest and crumbled blue cheese.
- Enjoy while warm.
These little sweet potato blue cheese gnocchi make great hors d’oeuvres with cocktails, but if I’m honest, I made them while my husband was watching a football game as something to snack on… I know, it sounds like REALLY elevated football snack food, but remember, I was just trying to clear out the freezer.
The hot crispy fried sweet potato gnocchi combined with the salty tang of gorgonzola is a dynamite combo. The fresh lemon zest and thyme add enough freshness and vibrance to prevent this snack from becoming one note. That said, you could absolutely switch up the toppings. Here’s some suggestions.
More Fun Toppings For Gnocchi Appetizers
- Crispy Fried Bacon
- Gravy and Cheese Curds (like a poutine)
- Grated Monterey Jack & Chopped Hatch Chiles
- Cinnamon Sugar
We consider sweet potato blue cheese gnocchi a messy finger food. It doesn’t quite rise to the level of a fork. I’ve pictured the gnocchi appetizer with little cocktail picks, but the reality is that we munched through several servings going hand to mouth like we were eating popcorn.
I’m not advocating making a whole batch of gnocchi just for this appetizer… Remember, I was just trying to clean out my freezer… but Trader Joes sweet potato gnocchi would definitely make this a more accessible and do-able snack for game time or fun gnocchi appetizer with friends.
More Gnocchi Recipes:
- Potato Gnocchi From Scratch
- Homemade Sweet Potato Gnocchi
- Italian Gnocchi with Spinach and Crispy Pancetta
- Sausage Kale and Sun Dried Tomato Gnocchi
More Blue Cheese Recipes:
- Blue Cheese Mashed Potato Souffle
- Warm Caramelized Pear Gorgonzola Salad
- Pear Pomegranate Salad with Gorgonzola Croutons
- Chunky Blue Cheese Dressing
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Fried Sweet Potato Gnocchi & Blue Cheese
- 2 cups sweet potato gnocchi (store bought or recipe on this site)
- vegetable oil for frying
- ½ teaspoon sea salt
- ¼ teaspoon lemon zest
- ½ teaspoon fresh thyme leaves chopped
- ¼ cup blue cheese crumbled
- If using frozen gnocchi, thaw the gnocchi to room temperature. (Frozen gnocchi will splatter grease more — best to thaw it first)
- To a medium skillet, add about ½ inch of vegetable oil and heat over medium high heat to about 350°-375°.
- Add about ⅓ cup of gnocchi to the hot oil at a time and cook for 2-3 minutes, flipping occasionally until browned and fragrant. Transfer the gnocchi with a kitchen spider or slotted spoon to a paper towel lined plate to drain. Sprinkle with a little of the salt.
- Continue cooking the remainder of the gnocchi in the same manner, finishing with a light sprinkle of the salt.
- Transfer the hot gnocchi to a serving dish and sprinkle with lemon zest, thyme leaves and crumbled blue cheese. Serve hot.
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