Pan Fried Gnocchi (Crispy, Easy & Made on the Stovetop)
This pan fried gnocchi is crispy on the outside, soft on the inside, and made with just a handful of simple ingredients. Cooked entirely on the stovetop in about 15 minutes, it’s an easy, comforting dinner or side dish you’ll make again and again.
Servings: 4 servings
Calories: 152kcal
Ingredients
- 1 pkg Shelf-stable gnocchi
- 6-8 TB Unsalted butter (divided)
- 1 clove Garlic (finely grated or from frozen cube)
- Salt and pepper (to taste)
- lemon juice or zest, red pepper flakes, grated Parmesan, or pesto (optional finishes and flavor additions)
Instructions
- 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.
- 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.
- 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.
Notes
- Use shelf-stable gnocchi. It crisps far better than frozen gnocchi for this method.
- Don’t rush the browning. Let the gnocchi sit in the pan before tossing so a crust can form.
- Add garlic at the end. This prevents it from burning and turning bitter.
- Serve right away. Pan fried gnocchi is best hot and crispy straight from the skillet.
- Reheating tip: Reheat leftovers in a skillet to bring back some crispiness; the microwave will soften the gnocchi.
Nutrition
Calories: 152kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 76mg | Potassium: 8mg | Fiber: 0.02g | Sugar: 0.02g | Vitamin A: 525IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.03mg
