Mozzarella Fried on Tomato and Basil Gnocchi

5 from 9 votes
Course Dinner
Cuisine European
Servings 2 people


Tomato sugo:

  • 600 g Tomatoes
  • 60 g Shallot
  • 2 size Garlic cloves
  • 6 tbsp Olive oil
  • 3 tbsp Powdered sugar
  • 1 tbsp Dried oregano
  • 1 tbsp Tomato paste
  • Salt pepper
  • 5 Stems Basil
  • 650 g Pre-Cooked gnocchi
  • -
  • 3 Mozzarella each 125 g
  • 1 Egg
  • 1 Egg yolk
  • 1 Flour
  • 1 Panko flour
  • Frying oil
  • Possibly grated Parmesan as a topping


Tomato Gnocchi:

  • Wash and dice tomatoes. Peel the shallot, dice very small. Skin the garlic, finely chop. Pluck the basil leaves from the stems (chop later).
  • Sauté shallot and garlic in 3 tablespoons of olive oil until lightly translucent and then sprinkle with powdered sugar. Caramelize this with onion and garlic while stirring. When everything has turned a light golden brown color, add the tomato cubes. Reduce the heat and let everything simmer for approx. 5 - 8 minutes. Stir in tomato paste and season with salt and pepper. Keep ready.


  • Dry the mozarella well. Mix egg and yolk in a bowl. Set up another bowl with a little flour and a third with enough panko flour next to each other. Order: flour, egg, panko flour. Then first roll the mozzarella balls lightly in the flour, then dip them thoroughly in the egg, roll them in the flour again, dip in the egg and then coat them tightly with the panko flour. Finally, press the breading on the balls well with both hands and immediately fry them in the frying oil (approx. 165 °) until golden brown. This takes about 4 minutes.
  • Just before deep-frying, reheat the ("porridge-like") tomatoes. Now roughly chop the basil leaves and fold in together with the remaining oil and gnocchis and let them steep a little. Drain the mozzarella after frying on kitchen paper, serve with the gnocchis and .................... just let it taste ..... ;-)))
  • Here is the link for "Home made" Gnocchis: Gnocchi
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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