These crisp, tender sweet potato gnocchi are the ULTIMATE game day snack. Fried in vegetable oil until they're browned and crisped, then tossed with sea salt, fresh thyme a hint of lemon zest and crumbles of blue cheese.
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.