u/Educational-Size7309

Hi Chefs, recently I just added fried gnocchi on my menu and I have some issues with it lately.

For the first 2 weeks everything were fine with the gnocchi, but in the last week or so they started popping in the fryer quite often and I'm wondering if I do something different or is just the gnocchi a bit more wet than previous batches?

I use shelf stable gnocchi, same brand like from the beginning. I just drop them in the fryer on abouy 170 C but they randomly explode in the fryer.

Is there anything that can be done to avoid this? I m unable to pan fry them due to the space limitation.

Thanks for help!