Pan-Fried Gnocchi Recipe: Crispy, Golden Potato Pasta in Minutes

If you haven’t tried pan fried gnocchi yet, you’re in for a treat! While I love ordering this dish at restaurants, it turns out the perfect gnocchi —pillowy-soft, with a crispy, golden exterior—can be done right at home. And it takes just 20 minutes with store-bought gnocchi. Plus, I’ll share how to make the perfect brown butter sauce along with must-use ingredients for the best flavor. Here’s how to make pan-fried gnocchi.

What is gnocchi?

Gnocchi (pronounced nyow-kee) are Italian dumplings made from potatoes, flour and sometimes eggs. This creates a soft, doughy texture that pairs well with various sauces like marinara or pesto. You can find potato gnocchi, which are more traditional, as well as variations made from semolina or ricotta. Typically, gnocchi are boiled until they float to the surface, indicating they’re cooked. But Pan-fried gnocchi takes this classic dish to the next level by crisping up the exterior in a hot skillet with butter or oil. This method enhances the texture and also gives a rich, nutty flavor. If you want your gnocchi to speak for themselves, pan-frying is the way to go.

Tips for perfectly crispy, fluffy pan-fried gnocchi

To ensure your gnocchi are perfectly fluffy and crispy, follow these restaurant-worthy tips:

1. Opt for high-quality gnocchi

Choose good quality store-bought for better texture and flavor. Look for options made with potato or those labeled “shelf-stable”, which tend to hold up better when pan-fried. Fresh gnocchi may fall apart or become mushy while sauteing.

2. Ensure proper drying

Before pan-frying, pat dry the gnocchi with a paper towel to remove excess moisture. This step helps achieve a crispy exterior during cooking.

3. Use a hot pan and a lot of oil

Heat a non-stick skillet over medium-high heat and add enough olive oil or butter to coat the bottom of the pan generously. The hot surface and oil ensure that the gnocchi get crispy and golden brown on the outside while remaining tender inside.

4. Brown the butter

This tip is a must in my opinion if you want to have that gourmet experience. Browning butter adds a nutty flavor that compliments gnocchi nicely. Use a light-colored skillet to keep track of the color. To make sure it cooks evenly, cut the butter into pieces and don’t stop stirring! Once frothy, fragrant and golden brown, remove from the heat to prevent burning.

Easy 20-minute pan-fried gnocchi recipe

You’ll love this recipe from The Recipe Critic, featuring gnocchi tossed in a brown butter garlic sauce with fresh herbs and parmesan. It makes the perfect weeknight dinner!

Ingredients:

1 Tbs. olive oil
1 lb. potato gnocchi
¼ cup butter
3 cloves garlic minced
1 tsp, fresh thyme
½ cup parmesan cheese shredded

Directions:

Total Time: 20 minutes
Yield: 4 servings

In a medium sized skillet over medium high heat add the olive oil. Then, add in the gnocchi and fry until golden for a few minutes, until golden and crisp. Remove the gnocchi from the skillet and set aside.
Add in the butter. Whisk until it starts to froth and turns brown.
Remove from the heat and add the garlic and thyme. Add the gnocchi back to the butter and toss to coat. Top with parmesan cheese and serve immediately.

Storing your pan-fried gnocchi

You can keep any leftover gnocchi in an airtight container the fridge for up to four to five days. To rewarm, rewarm them in a pan on the stovetop. If they seem dry, add a bit more butter.