Pan Fried Gnocchi
Crispy pan-fried gnocchi is golden, tender, and bursting with flavor from garlic, parmesan, and fresh herbs. Ready in just 15 minutes, it’s a quick, protein-rich, fiber-filled side dish perfect for everyday meals. A squeeze of lemon adds a refreshing finishing touch.
Equipment
- 12-inch non-stick skillet
- Measuring spoons (for tsp and Tbsp)
- Measuring cup (for 1/4 cup)
- Spoon or spatula (for tossing)
- Serving dish
Ingredients
- 3 Tbsp olive oil
- 1 16 oz package shelf-stable gnocchi
- 2 tsp minced garlic
- Salt and black pepper to taste
- ¼ cup finely shredded parmesan cheese
- 3 Tbsp minced parsley
- 1 tsp lemon zest plus lemon wedges for serving
Instructions
- Prepare the Skillet and Oil: Start by placing a 12-inch non-stick skillet on your stove over medium-high heat. Add 3 tablespoons of olive oil and allow it to warm until it shimmers but doesn’t smoke. This ensures the gnocchi will sizzle immediately when added, creating a crispy, golden exterior while keeping the inside tender. Properly heated oil is key for that perfect texture.
- Add the Gnocchi: Once the oil is ready, pour in the 16-ounce package of shelf-stable gnocchi. Spread the gnocchi evenly in a single layer so that each piece touches the surface of the pan. This prevents sticking and helps achieve an even, golden-brown color on all sides.
- Season the Gnocchi: Sprinkle salt and freshly cracked black pepper evenly over the gnocchi. The seasoning at this stage allows the flavors to penetrate as the gnocchi cooks. Gently toss the gnocchi with a spatula or spoon, being careful not to break the pieces, so that each one is lightly coated in oil and seasoning.
- Sauté Until Golden: Allow the gnocchi to cook without stirring too often—about 5 minutes—so the bottom can develop a crisp, golden layer. Every couple of minutes, gently lift and turn the gnocchi to brown the other sides. The goal is to have a crisp exterior while maintaining a pillowy, tender interior. Patience here ensures perfect texture.
- Add Garlic Flavor: Once the gnocchi is golden in spots, add 2 teaspoons of minced garlic directly to the skillet. Toss the gnocchi gently for 30-60 seconds, just until the garlic becomes fragrant. Be careful not to burn it, as burnt garlic can become bitter. This step infuses the dish with a rich, aromatic base flavor.
- Remove from Heat and Add Cheese: Turn off the stove and transfer the gnocchi into a serving dish. Immediately sprinkle 1/4 cup of finely shredded parmesan cheese over the hot gnocchi. The residual heat will melt the cheese slightly, coating the gnocchi with a creamy, savory layer without overpowering the garlic or olive oil.
- Finish with Fresh Herbs and Lemon: Add 3 tablespoons of minced parsley and 1 teaspoon of lemon zest to the dish. Toss gently so the gnocchi is evenly coated with fresh, bright flavors. Serve immediately with lemon wedges on the side so each person can add a spritz of citrus, enhancing the dish’s flavor and balancing the richness of the oil and cheese.
- Serve and Enjoy: Plate the gnocchi while it’s still warm and crispy. Pair with a fresh salad, roasted vegetables, or grilled protein for a complete meal.The combination of tender gnocchi, crispy edges, fragrant garlic, and bright lemon creates a dish that’s satisfying, flavorful, and perfect for a quick weekday dinner or an elegant side for entertaining.
Notes
- Use shelf-stable gnocchi for convenience; fresh gnocchi can also be used but may require less cooking time.
- Do not overcrowd the skillet to ensure even browning and crispiness.
- Toss gnocchi gently to avoid breaking it apart.
- Adjust garlic to taste; add more for a stronger flavor.
- Serve immediately for the crispiest texture; leftovers can be reheated but may lose some crunch.
- Lemon zest brightens the dish—add just before serving for the best flavor.
