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Pan fried gnocchi in a skillet with herbs and parmesan.

Crispy Pan Fried Gnocchi Recipe

Bring the heart of Italy to your kitchen with this incredibly versatile and delicious gnocchi recipe. Whether you like it golden and crispy from pan-frying or soft and fluffy from boiling, we've got you covered!
4.86 from 7 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Author: Deborah Rainford

Ingredients

  • 500 g (2 cups) gnocchi
  • 30 g (1 oz) unsalted butter
  • 30 ml (1 floz) olive oil
  • 2 cloves (2 cloves) garlic, minced
  • 60 g (2 ⅛ oz) Grana Padano or Parmesan, finely grated
  • 1 teaspoon (1 teaspoon) crushed chili flakes, optional
  • Fresh parsley, chopped for garnish

Instructions

For Pre-Boiling

  • Fill a large pot with water and a generous pinch of salt, then bring it to a boil.
  • Add the gnocchi to the boiling water. Cook them until they float to the surface, which indicates they are done. This should take about 2-3 minutes. Drain the gnocchi.
  • Follow the pan-frying instructions from step 2 onwards.

For Pan-Frying

  • Preheat a large pan over medium-high heat.
  • Melt the butter and olive oil in the pan, then add the minced garlic. Sauté until the garlic is fragrant.
  • Add the gnocchi to the hot pan, making sure not to overcrowd them. Fry until a golden crust forms, which should take approximately 5-7 minutes. Stir occasionally to ensure even browning.
  • Once the gnocchi are golden and crispy, remove them from the heat. Sprinkle the grated cheese, chili flakes (if using), and chopped parsley on top. Serve immediately.

Notes

  • It's important not to overcrowd the pan when frying the gnocchi. If necessary, fry them in batches to ensure they all get a nice, golden crust.
  • Feel free to experiment with different types of cheese and herbs. Pecorino Romano or fresh basil could be great alternatives.
  • For a vegan version, replace the butter with vegan margarine, and use a vegan cheese alternative or nutritional yeast.
  • Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months.
  • To reheat the gnocchi, simply pan-fry them with a little oil until warmed through. They can also be microwaved or briefly boiled again if you prefer.

Nutrition

Calories: 379kcal | Carbohydrates: 46g | Protein: 11g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 674mg | Potassium: 32mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 455IU | Vitamin C: 0.5mg | Calcium: 209mg | Iron: 5mg
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