Pan-Fried Gnocchi is one of the easiest bite-size appetizers. It's made with store-bought gnocchi, seasoned and tossed directly in the pan without boiling. The result? Crispy golden on the outside and still soft inside nuggets that pop into your mouth one after another.
Serve them as is or with one of your favorite dipping sauces.
Table Of Contents
Ingredients
- Potato gnocchi - vacuum-sealed fresh store-bought gnocchi.
- Rosemary - fresh rosemary is the best but dried rosemary will work too.
- Extra virgin olive oil and butter - yes, you'll need a mix of both for flavor.
- Parmesan cheese and pepper - for serving (optional)
- Gorgonzola dipping sauce (optional)
See How I Make It
In a large bowl add gnocchi, minced rosemary and extra virgin olive oil. Toss until coated.
In a large pan heat butter just until melted. Add gnocchi and fry on medium high heat tossing frequently. Gnocchi are ready when they are nicely browned and crisp.
Lightly sprinkle with salt and pepper. Top with grated Parmesan cheese if you like. You can also make this 5-minute Gorgonzola cream sauce for dipping.
More Seasoning Ideas
- Instead of rosemary use sage or oregano.
- Instead of Parmesan (Parmigiano Reggiano) use Pecorno cheese. Pecorino pair perfectly with lots of freshly ground pepper. You can even skip the herb and make with gnocchi with pure Cacio e Pepe flavor.
Dipping Sauces
Fried gnocchi should be served hot, that's the only rule. Choose to serve light and simple or with a dipping sauce.
These sauces are super easy and quick to make:
How To Store
In the unlikely even you have any leftovers, store them in airtight container in the fridge for up to 2 days. Reheat in a dry pan since fried-gnocchi were already coated in oil and butter.
Full Recipe
10-Minute Pan-Fried Gnocchi
Ingredients
- 1 lb gnocchi
- 2 tablespoon olive oil
- 2 tablespoon butter
- Rosemary
- Salt , pepper
- Parmesan cheese (optional)
Instructions
- In a large bowl add gnocchi, minced rosemary and extra virgin olive oil. Toss until coated.
- In a large pan heat butter just until melted. Add gnocchi and fry on medium high heat tossing frequently. Gnocchi are ready when they are nicely browned and crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Russ says
CRISPY PAN-FRIED GNOCCHI
Is the gnocchi boiled to cook before frying?
Svi @ ItalianRecipeBook says
There's no need to boil gnocchi since you'll be using store-bought gnocchi that are already par-boiled. Make sure you get those sold in vacuum bags in the refrigerator aisle.
Tony says
I was surprised that the author DID NOT take into consideration that Gnocchi are generally cooked in boiling water only to indicate the store packaging which led me to believe the gnocchi are not cooked in water first.
Is my assumption correct, from package to frying pan and NOT COOKED IN BOILING WATER?
Svi @ ItalianRecipeBook says
In the very first paragraph, it clearly says "seasoned and tossed directly in the pan without boiling". So yes, you don't need to boil them as long as you read and use what's recommended in the recipe.