Name: Pan Fried Gnocchi Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 3 Tbsp olive oil; 1 (16 oz) pkg shelf stable gnocchi; 2 tsp minced garlic; Salt (and black pepper, to taste); 1/4 cup finely shredded parmesan cheese; 3 Tbsp minced parsley; 1 tsp lemon zest, (plus lemon wedges for serving)

Jump to Recipe

If you’ve never tried it before, get ready to have your taste buds dazzled by Pan Fried Gnocchi. This dish takes humble packaged gnocchi and transforms it into plump, crispy pillows in just minutes. Coated in golden, garlicky olive oil and tossed with bright parsley, lemon zest, and a shower of parmesan, it tastes like comfort food with an elegant twist. Whether you need a quick weeknight dinner or want to impress friends with something sensational and easy, this is the recipe you’ll want on repeat.

Ingredients You’ll Need

Pan Fried Gnocchi is all about simple, high-impact ingredients working together. Each one plays a starring role, from the olive oil creating those irresistible crispy edges, to the lemon brightening every bite. Here’s what you’ll need and why you’ll love each element:

Olive oil: Use a good, fruity olive oil for depth of flavor; it also helps crisp up the gnocchi beautifully.
Shelf-stable gnocchi: These little potato dumplings are convenient and instantly satisfying; they come out tender inside and golden outside.
Minced garlic: Just a hint goes a long way to infuse the olive oil and gnocchi with aromatic goodness.
Salt and black pepper: Essential for bringing out all the subtle flavors; season to taste for the perfect finish.
Finely shredded parmesan cheese: Adds creamy, salty richness that brings the whole dish together.
Minced parsley: Fresh and vibrant, parsley balances the richness and adds a pop of green.
Lemon zest and wedges: Zest keeps the flavors light and bright, and a squeeze of juice at the end just sings!

How to Make Pan Fried Gnocchi

Step 1: Heat the Oil

Start by pouring the olive oil into a 12-inch non-stick skillet and heating it over medium-high heat. This might seem simple, but getting the oil just hot enough is crucial – it’s what gives Pan Fried Gnocchi their signature golden, crackly surface without sticking or burning. Wait until the oil shimmers and you’re ready to go.

Step 2: Crisp Up the Gnocchi

Add your gnocchi directly to the hot pan, season them lightly with salt and black pepper, and let them sizzle. Toss the pan every so often, so each dumpling gets equal access to the heat. After about five minutes, you’ll notice brown spots forming and the gnocchi will start to puff and crisp up—even just watching them is fun!

Step 3: Add Garlic for Flavor

Scoot the browned gnocchi to one side and sprinkle in the minced garlic. Let it cook just until fragrant—this should take less than a minute. Stir to combine, but be careful not to let the garlic burn, or it can turn bitter. This quick step infuses every piece of gnocchi with garlicky goodness.

Step 4: Finish with Parmesan, Parsley, and Lemon

Remove the pan from the heat and transfer everything into a serving bowl. Toss immediately with parmesan cheese, fresh parsley, and lemon zest while everything’s still warm, so the cheese melts slightly and the herbs release their aroma. Give one last gentle toss to coat each gnocchi morsel.

Step 5: The Final Touch – Serve!

Pile the gnocchi onto plates or into bowls and serve with lemon wedges on the side. Give each portion a good squeeze of lemon just before digging in; it wakes up every flavor and makes this Pan Fried Gnocchi totally irresistible.

How to Serve Pan Fried Gnocchi

Garnishes

Don’t underestimate the power of something as simple as a sprinkle of extra parmesan, more fresh parsley, or even a drizzle of top-quality olive oil at the table. For extra zest, add a few grinds of black pepper or a light dusting of red pepper flakes. Garnishing not only adds color and flair but helps everyone customize each bite.

Side Dishes

Pan Fried Gnocchi pairs beautifully with fresh, crispy salads—think arugula with lemon vinaigrette—or roasted vegetables like asparagus or broccolini. For a heartier meal, serve it with grilled chicken or salmon. I’ve also enjoyed it alongside a bowl of minestrone or a tomato basil soup for real Italian comfort.

Creative Ways to Present

Take this dish from cozy to chic by serving it in small ramekins as an appetizer, or pile it high on a rustic platter for family-style dining. You could even pack individual servings into jars for an outdoor picnic twist! Use vibrant plates to make the golden edges pop, and don’t forget an extra wedge of lemon on the side.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Pan Fried Gnocchi, let it cool to room temperature first. Then, store it in an airtight container in the refrigerator. It will stay delicious for up to three days, though I guarantee it’ll disappear much sooner if you find yourself sneaking a cold piece from the fridge!

Freezing

Pan Fried Gnocchi freezes surprisingly well. Spread any cooled leftovers on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. This way, the gnocchi won’t stick together, and you can reheat just what you need. They’ll keep for up to a month; perfect for a quick snack or side.

Reheating

To recapture their crispiness, toss refrigerated or frozen gnocchi back into a hot skillet with a splash of olive oil. Heat them until warmed through and golden all over. You can also use the oven (at 375°F for about 10 minutes), but skip the microwave, as it tends to make them soggy rather than crisp.

FAQs

Can I use homemade gnocchi instead of store-bought?

Absolutely! If you’ve made your own gnocchi—lucky you—they’ll fry up beautifully. Just make sure they’re cooked and cooled before pan frying so they hold together and brown nicely.

Is it necessary to boil gnocchi before pan frying?

For shelf-stable packaged gnocchi, there’s no need to boil them first; they go straight from the package to the pan. If using fresh or homemade gnocchi, it’s best to boil and drain them before pan frying so they’re fully cooked and won’t fall apart.

What other cheeses work well for this recipe?

If you want to switch it up from parmesan, try finely crumbled feta for a tangy twist, or a shower of pecorino romano for even more punch. Soft cheeses like goat cheese also pair well, just be mindful they don’t melt too much in the warm gnocchi.

How do I make this dish vegan?

It’s easy to make Pan Fried Gnocchi vegan! Just check that your gnocchi is egg-free and swap out the parmesan for a dairy-free version or nutritional yeast. Use lots of fresh herbs and finish with a little extra olive oil for depth.

Why did my gnocchi stick to the pan?

This usually happens if the oil isn’t hot enough, or if the pan isn’t truly non-stick. Make sure you preheat the pan well and wait for the oil to shimmer before adding the gnocchi. Using a spatula to toss occasionally will also help prevent sticking.

Final Thoughts

I hope you fall in love with the irresistible crispy-tender contrast of Pan Fried Gnocchi just like I have! Whether it’s your first time or your fiftieth, this dish is guaranteed to bring warmth and a little bit of Italian magic to your table. Give it a try and let your kitchen be filled with flavor, laughter, and maybe a little extra parmesan.

Pan Fried Gnocchi Recipe

★★★★★

4.8 from 27 reviews

Author: Sophie
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Easy and flavorful, this Pan Fried Gnocchi recipe is a quick dish that’s perfect for a busy weeknight. Crispy on the outside and tender on the inside, these pan-fried gnocchi are tossed with garlic, parmesan, parsley, and lemon zest for a burst of fresh flavors.

Ingredients

Scale

Ingredients:

3 Tbsp olive oil
1 (16 oz) pkg shelf stable gnocchi
2 tsp minced garlic
Salt (and black pepper, to taste)
1/4 cup finely shredded parmesan cheese
3 Tbsp minced parsley
1 tsp lemon zest, (plus lemon wedges for serving)

Instructions

Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add gnocchi, season with salt and pepper to taste and cook, tossing occasionally until golden brown in spots and tender, about 5 minutes.
Add garlic, toss and let cook just briefly. Remove from heat, pour into a dish and toss with parmesan, parsley and lemon zest.
Serve with lemon wedges for spritzing over.