I share a fifteen-minute Pan Fried Gnocchi made from pantry staples: toasted gnocchi tossed in a simple garlic butter ‘sauce’ and piled with generous Parmesan for an easy vegetarian weeknight dinner.

Jump to Recipe

I love when a pantry dinner actually surprises me, so I started shallow frying potato gnocchi until the outsides toasted and got oddly crunchy while the insides stayed pillowy. A little garlic wakes the whole pan up and somehow becomes a stupidly simple Gnocchi Sauce that just clings to each dumpling.

This Pan Fried Gnocchi trick feels way fancier than it is, and honestly sometimes I mess it up, sometimes it’s perfect, which is why I keep making it. If you like fast, slightly naughty weeknight food that actually tastes next level, this one will bug you in a good way.

Ingredients

Print Recipe (No Advertisments)

Potato gnocchi: Soft potato dumplings, mostly carbs, comforting texture, quick to crisp when fried
Olive oil: Adds fruitiness and healthy monounsaturated fat, helps golden sear, not neutral
Unsalted butter: Gives rich flavor and browning, adds saturated fat and silky mouthfeel
Garlic: Punchy aroma small amounts boost immunity, turns sweet when gently cooked
Parmesan: Sharp salty umami, adds protein and calcium, grates to a nutty finish
Lemon juice (optional): Brightens the dish with acidity, cuts richness, makes flavors pop
Parsley (optional): Fresh herb adds color and slight bitterness, provides vitamin C and freshness
Red pepper flakes (optional): Tiny kick of heat, a little goes far, enhances overall savoriness

Ingredient Quantities

1 lb (450 g) potato gnocchi, store bought or homemade

2 tbsp olive oil

2 tbsp unsalted butter

3 cloves garlic, minced

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

1/3 cup freshly grated Parmesan, plus extra for serving

1 tbsp chopped fresh parsley, optional

1 tsp lemon juice, optional

Pinch red pepper flakes, optional

How to Make this

Print Recipe (No Advertisments)

1. If your gnocchi are frozen give them a quick thaw or run under warm water, then pat very dry with paper towels — excess water will stop them from getting crisp. Use 1 lb (450 g) gnocchi.

2. Heat a large nonstick or cast iron skillet over medium-high and add 2 tbsp olive oil. Let the oil get hot and shimmer before adding anything.

3. Add gnocchi in a single layer, dont overcrowd the pan. Let them sit undisturbed 3 to 4 minutes so the bottoms get golden and crunchy, then flip or shake the pan and brown the other sides, another 3 to 4 minutes. You want toasted edges all over.

4. Push the gnocchi to the side or transfer briefly to a plate if the pan is tight. Lower heat to medium and add 2 tbsp unsalted butter.

5. When the butter is foamy add 3 cloves minced garlic and cook 30 to 45 seconds until fragrant but not brown. Stir so the garlic flavors the butter.

6. Return the gnocchi to the pan, season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper, toss to coat and heat through for about a minute.

7. Remove from heat and sprinkle in 1/3 cup freshly grated Parmesan, 1 tsp lemon juice if using, and a pinch of red pepper flakes. Toss so the cheese melts into the garlicky butter and lightly coats each piece.

8. Taste and adjust salt or pepper, fold in 1 tbsp chopped fresh parsley if you want a fresh hit.

9. Serve right away with extra Parmesan on top. Quick tips: pat gnocchi dry, dont crowd the pan, use a hot skillet for max crunch, and if garlic starts to brown you turned the heat up too high.

Equipment Needed

1. Large nonstick or cast iron skillet (10 to 12 inch) — hot skillet = max crunch.
2. Sturdy spatula or tongs for flipping and shaking the pan.
3. Paper towels and a clean kitchen towel (pat the gnocchi very dry, excess water kills the crisp).
4. Measuring spoons and a 1/3 cup measuring cup for the Parmesan.
5. Small plate or bowl to hold gnocchi if you need to clear the pan.
6. Chef’s knife and cutting board for mincing garlic and chopping parsley.
7. Microplane or box grater for freshly grated Parmesan.
8. Heatproof silicone or wooden spoon for stirring the garlic butter and tossing.
9. Oven mitts or potholders for handling the hot skillet.

FAQ

Q: Can I use frozen or store bought gnocchi?

A: Yes. Fresh store bought gnocchi can go straight into the pan after you pat them dry. Frozen ones are best thawed or briefly boiled, then dried, otherwise they'll steam and get soggy.

Q: How do I get them crispy and not mushy?

A: Dry them well, heat the pan until hot, use the olive oil plus butter combo, and dont overcrowd the pan. Let gnocchi sit 2 to 3 minutes a side without fussing, flip when golden, that gives a crisp exterior and soft inside.

Q: Do I need to boil the gnocchi first?

A: Not always. Fresh or store bought gnocchi often fry fine without boiling if they're not wet. Homemade or frozen gnocchi usually benefit from a quick boil first so the inside cooks through, then you pan fry for color.

Q: Can I make this ahead of time and reheat?

A: Yes. Cooked gnocchi keeps in the fridge for 1 to 2 days. Reheat in a skillet on medium high for a few minutes to restore crispness, oven at 400 F for 6 to 8 minutes also works. Microwaving will make them soft.

Q: Any good swaps or additions?

A: Sure. Swap Parmesan with Pecorino or Asiago, use all olive oil if you want less butter, or add browned mushrooms, cherry tomatoes, spinach or cooked sausage for heft. A little flour or semolina tossed on gnocchi helps extra crisping.

Q: How should I season and finish them?

A: Season while frying with salt and pepper, finish with grated Parmesan, a squeeze of lemon juice for brightness, chopped parsley and a pinch of red pepper flakes if you like heat. Add lemon at the end so the butter doesnt break.

Pan Fried Gnocchi Recipe Substitutions and Variations

Potato gnocchi: swap with ricotta gnocchi for a lighter pillowy bite, or use small pasta like orecchiette or cavatappi if that’s what you have on hand
Unsalted butter: use ghee for a higher smoke point, or try a neutral oil like avocado or grapeseed; vegan butter works too
Freshly grated Parmesan: Pecorino Romano or Grana Padano are great salty stand ins, or nutritional yeast for a vegan cheesy note
Pinch red pepper flakes: use a small pinch of cayenne, a few shakes of hot sauce, or a tiny chopped fresh chili for fresh heat

Pro Tips

1) Pat them bone dry, then toss briefly with a tablespoon of flour or a little cornmeal. It’ll give extra crunch and helps them brown evenly. If they still feel damp let them air dry a few minutes on paper towels.

2) Test skillet heat with one gnocchi first. If it sizzles and browns fast you’re good, if not heat a bit more. Cook in a single layer and do batches if needed, because crowded gnocchi will steam not crisp.

3) Keep the garlic out of searing heat. Either add it once the butter is foamy and the pan is a bit cooler, or use clarified butter for higher heat without burning. Burnt garlic tastes bitter and ruins the whole dish.

4) Use finely grated fresh Parmesan and finish off the pan off the heat with a splash of hot water or lemon juice to loosen the sauce so the cheese melts into a silky coating. Taste and adjust salt last, cuz the cheese can make it saltier than you expect.

Pan Fried Gnocchi Recipe

Recipe by Jot Punji

0.0 from 0 votes

I share a fifteen-minute Pan Fried Gnocchi made from pantry staples: toasted gnocchi tossed in a simple garlic butter 'sauce' and piled with generous Parmesan for an easy vegetarian weeknight dinner.

Servings

servings

Calories

336

kcal

Equipment: 1. Large nonstick or cast iron skillet (10 to 12 inch) — hot skillet = max crunch.
2. Sturdy spatula or tongs for flipping and shaking the pan.
3. Paper towels and a clean kitchen towel (pat the gnocchi very dry, excess water kills the crisp).
4. Measuring spoons and a 1/3 cup measuring cup for the Parmesan.
5. Small plate or bowl to hold gnocchi if you need to clear the pan.
6. Chef’s knife and cutting board for mincing garlic and chopping parsley.
7. Microplane or box grater for freshly grated Parmesan.
8. Heatproof silicone or wooden spoon for stirring the garlic butter and tossing.
9. Oven mitts or potholders for handling the hot skillet.

Ingredients

1 lb (450 g) potato gnocchi, store bought or homemade
2 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
1/3 cup freshly grated Parmesan, plus extra for serving
1 tbsp chopped fresh parsley, optional
1 tsp lemon juice, optional
Pinch red pepper flakes, optional

Directions

If your gnocchi are frozen give them a quick thaw or run under warm water, then pat very dry with paper towels — excess water will stop them from getting crisp. Use 1 lb (450 g) gnocchi.
Heat a large nonstick or cast iron skillet over medium-high and add 2 tbsp olive oil. Let the oil get hot and shimmer before adding anything.
Add gnocchi in a single layer, dont overcrowd the pan. Let them sit undisturbed 3 to 4 minutes so the bottoms get golden and crunchy, then flip or shake the pan and brown the other sides, another 3 to 4 minutes. You want toasted edges all over.
Push the gnocchi to the side or transfer briefly to a plate if the pan is tight. Lower heat to medium and add 2 tbsp unsalted butter.
When the butter is foamy add 3 cloves minced garlic and cook 30 to 45 seconds until fragrant but not brown. Stir so the garlic flavors the butter.
Return the gnocchi to the pan, season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper, toss to coat and heat through for about a minute.
Remove from heat and sprinkle in 1/3 cup freshly grated Parmesan, 1 tsp lemon juice if using, and a pinch of red pepper flakes. Toss so the cheese melts into the garlicky butter and lightly coats each piece.
Taste and adjust salt or pepper, fold in 1 tbsp chopped fresh parsley if you want a fresh hit.
Serve right away with extra Parmesan on top. Quick tips: pat gnocchi dry, dont crowd the pan, use a hot skillet for max crunch, and if garlic starts to brown you turned the heat up too high.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.