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Homemade Pan Fried Gnocchi photo

Pan Fried Gnocchi

Crispy pan-fried gnocchi tossed with butter, garlic, lemon zest and Parmesan for a quick comforting side or light main.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • 10-inch skillet or frying pan
  • Spatula or wooden spoon
  • Measuring Spoons
  • Measuring cup
  • Knife and cutting board

Ingredients
  

  • 1 lb shelf-stable gnocchi uncooked
  • 5-6 Tbsp butter divided
  • 2-3 garlic cloves minced
  • 1 tsp lemon zest
  • 1 tsp Italian seasoning
  • crushed red pepper flakes to taste
  • 1/2 tsp cracked black pepper
  • 1/4-1/2 tsp sea salt adjust to taste
  • 1/4 cup Parmesan plus more for serving
  • parsley chopped, for serving (optional)

Instructions
 

  • Heat a 10-inch skillet over medium heat and add 3 tablespoons of the butter until melted.
  • Add the minced garlic and cook, stirring constantly, about 30–60 seconds until fragrant and lightly golden—do not let it burn.
  • Add the uncooked shelf-stable gnocchi to the skillet in a single layer if possible and fry, stirring every 2–3 minutes, until the gnocchi are golden and crisp on most sides, about 12–15 minutes total. Reduce heat if they begin to burn.
  • Lower the heat to low and add the remaining butter, lemon zest, Italian seasoning, crushed red pepper flakes (to taste), cracked pepper and sea salt; toss to coat and melt the butter.
  • Remove the pan from heat and stir in the Parmesan until combined.
  • Let the gnocchi rest for a few minutes, then serve topped with chopped parsley and extra Parmesan if desired.

Notes

  • There is no need to boil shelf-stable gnocchi before pan-frying it.
  • If you prefer softer gnocchi, boil briefly then pan-fry 3–5 minutes to brown.
  • The recipe yields 4 servings as a side but may serve 2–3 as a main.
  • Keep heat at medium and lower if the gnocchi starts to burn.
  • Use a 10-inch pan so gnocchi can cook in a single layer for even browning.