Pan Fried Gnocchi (Crispy, Easy & Made on the Stovetop)

Pan fried gnocchi is one of those dinners that just works. Crispy on the outside, soft in the middle, and done in one skillet in about 15 minutes. It's the kind of meal you make when you need dinner on the table fast, without turning on the oven. It's made by cooking shelf-stable gnocchi directly in a hot skillet instead of boiling it, creating crispy edges and a tender center.

This is the simplest way I know to make gnocchi taste great! No boiling, no baking dishes, just a hot pan and less than 15 minutes. Once you master this method, it opens the door to so many easy dinners.  Gnocchi is endlessly flexible and exactly the kind of pantry ingredient I come back week in and week out.

Key Ingredients

• Shelf stable gnocchi: I get mine at Trader Joes, but any brand you like will work.
• Butter: Unsalted, so you can control the seasoning.
• Garlic: Either fresh grated or a frozen cube. I keep the frozen cubes on hand for ease, and use this garlic press or this micro plane when I have an extra minute to use fresh.

💡 Marni's Tips for Perfect Pan Fried Gnocchi

These small details make the difference between gnocchi that's golden and crisp and gnocchi that's just not great (learn from my experience, please).

• Use a nonstick pan. This helps the gnocchi brown evenly and prevents it from sticking as the butter melts.
• Don't overcrowd the pan. Gnocchi needs space to brown. If your pan is too small, cook in batches, it's worth it.
• Let it sit before stirring. Give the gnocchi a few minutes undisturbed so a crust can form. Stirring too early is the fastest way to lose crispiness.
• Finish with flavor. Add garlic butter, lemon butter, or pesto after the gnocchi is crisp so nothing burns.

Variations & Sauce Ideas for Pan Fried Gnocchi

Once you've mastered the pan fried gnocchi technique, then gnocchi becomes a blank canvas. The crispy texture works with just about any simple sauce you love.

• Garlic butter (classic): Finish the gnocchi with extra butter and freshly grated garlic, then season with salt and pepper. Similar to the flavor in my Garlic Butter Pasta.
• Lemon butter: Add fresh lemon juice and zest at the end for a brighter, lighter version. This is especially good when serving gnocchi alongside veggies or my Fish Piccata.
• Spinach pesto: Toss the crispy gnocchi with my 5 minute spinach pesto after cooking for a herby, savory finish.
• Pink sauce: For a slightly saucier dinner, stir the gnocchi into the sauce from my Pink Sauce Pasta instead of the pasta.
• Cheesy finish: Sprinkle with grated Parmesan or Pecorino right before serving so it melts into the hot gnocchi.

How to make the best pan fried gnocchi

Step 1: Heat a large skillet over medium heat and add 2 tablespoons of butter. Let the butter melt completely. Add the gnocchi to the pan and spread it into an even layer.

Step 2: Cook for 10-12 minutes, tossing occasionally, until the gnocchi is golden brown and crispy on multiple sides. Add the remaining butter and the grated garlic to the pan. Toss until the butter melts and the garlic is fragrant, about 30 seconds. Season with salt and pepper to taste.

Step 3: Remove from heat and finish with any additional flavors you like, such as lemon juice or zest, red pepper flakes, or grated Parmesan. Serve immediately.

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