These crispy fried gnocchi appetizers with Pecorino and prosciutto are elegant, easy to make and bursting with flavour. Ready in under 20 minutes, they make a superb Italian finger food for parties, casual get-togethers or an aperitivo platter.
Quick recipe overview
- Flavour – Salty prosciutto balanced by creamy Pecorino and briny olives.
- Perfect for – Parties, aperitivo or light entertaining.
- Serve with – Sparkling wine, Prosecco or an Italian aperitivo cocktail and a selection of other small bites.
If you want something a little different yet effortless to prepare, these gnocchi skewers are an ideal choice.
Small potato gnocchi are pan-fried until golden and crisp, allowed to cool briefly, then threaded onto cocktail sticks with a ribbon of prosciutto, a slice of Pecorino and an olive. The result is a satisfying mix of textures and classic Italian flavours that guests will love.
Arrange them on a platter with a glass of bubbles and a few other nibbles for an instant crowd-pleasing spread.
Ingredient notes
- Pecorino – We used a Tuscan Pecorino, a semi-hard cheese with a bright, salty character. If you can’t find Pecorino, try Scamorza, Fontina, Caciocavallo or Provolone.
- Prosciutto – Choose a good-quality prosciutto for the best flavour and texture.
- Olives – Pitted olives are easiest to skewer, but pick your favourite variety.
Serving suggestions
Drinks – These pair beautifully with Prosecco, dry sparkling wine or an Italian-style aperitif. They also work well alongside cocktails for an elegant start to any gathering.
Other appetizers – Combine with other small bites such as burrata with crispy nduja, stuffed cherry peppers, crisp grissini or simple crostini for a varied antipasti board.
You can prepare the gnocchi a couple of hours ahead, but avoid refrigerating them once fried as they’ll lose their crispness. Prosciutto, cheese and olives can be sliced and chilled in advance, then assembled just before serving.
If you try these Fried Gnocchi Appetizers or any of our recipes, please leave a rating and tell us how it went in the comments — feedback is always welcome. Follow the blog on social channels or subscribe to the newsletter to receive more simple, seasonal Italian recipes.
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Fried Gnocchi Appetizers with Prosciutto, Pecorino and Olives
By Emily
Equipment
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20 cocktail sticks or toothpicks
Ingredients
- 1–2 tablespoons olive oil
- 20 potato gnocchi
- 8 – 10 slices prosciutto
- 20 small slices Pecorino cheese (or another firm Italian cheese)
- 20 olives (pitted preferred)
- salt, to taste
Instructions
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Heat the olive oil in a large frying pan over medium heat. Add the gnocchi with a pinch of salt and fry, turning occasionally, until they are golden and crisp on all sides, about 10–15 minutes. Transfer to a plate and allow to cool slightly.
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Assemble each skewer: thread one fried gnocchi onto a cocktail stick, add a folded piece of prosciutto, a small slice of Pecorino, and finish with an olive. Repeat until all ingredients are used, then arrange on a serving platter.
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Serve immediately alongside other nibbles and your favourite drinks.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless stated otherwise.
- When using canned tomatoes I recommend well-known brands for consistent flavour.
- Vegetable sizes are assumed to be medium unless noted.
- Recipes are tested using a fan (convection) oven when applicable.
- Nutrition calculations are approximate and intended as a guide.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.