These pan-fried gnocchi are golden and crisp on the outside and soft in the middle. I fry refrigerated potato gnocchi straight from the bag in a little butter, so there's no need to boil them first. They're ready in about 5 minutes.
Have you ever tried frying gnocchi? If not, you should definitely do so! I mean, boiled ones are already delicious, but fried gnocchi are even better! Trust me! They are nice, soft, and fluffy on the inside, wonderfully crispy and golden on the outside. And more flavorful; the frying process ensures that. They lose some of their stodginess; they are lighter, less dense.
And if you like potato dumplings as much as we do, try these super simple Pesto Gnocchi. Or make this creamy Gnocchi Bake.
Prep Time: 1 minute | Cook Time: 5 minutes | Ingredients: 3 + salt | Servings: 2-4 | Difficulty: Easy
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Recipe ingredients
Only one main ingredient: the gnocchi.
- I use a large bag (1.3 lbs/ 600 g) of dumplings found in the refrigerator section of the supermarket.
- You can use frozen gnocchi as well. There is no need to defrost them. Separate them if they stick together and fry them as instructed. Add 1-2 minutes of cooking time if necessary. They should be deeply golden and crispy on the outside and hot and fluffy on the inside.
- Vacuum-packed pre-boiled ones are fine as well, but I prefer the refrigerated ones; I think they taste and feel better. However, the advantage of the vacuum-packed ones is that you can always keep them in the cupboard for a quick and delicious meal.
- Don't use dried potato dumplings from the dried pasta section of the supermarket. If you use those, you will have to pre-boil them.
See the recipe card for full details on ingredients and quantities.
Possible additions
- Bacon cubes: Fry them in the pan together with the pasta.
- Garlic: Slice thinly and add to the pan during the last couple of minutes of the cooking time.
- Cheese: Add it right at the end and stir it in the pan for one extra minute until the cheese melts slightly. Or sprinkle them with freshly grated Parmesan just before serving. You could also try these Gnocchi Gorgonzola.
- Fresh herbs: Chop finely and add to the pan once the pasta is ready.
How to pan-fry gnocchi?
- Step #1: Heat the skillet over high heat, add butter, and let it foam briefly. Reduce heat to medium-low and add the dumplings.
- Step #2: Pan-fry gently, stirring a few times in between, to ensure that they are golden and crispy on both sides.
They should be firm and crispy on the outside but remain fluffy and soft on the inside. If you cook them for too long, they will lose the fluffiness on the inside, so don't overcook them.
How many servings do I get?
As a main dish: One bag (approximately 1-1.3 lbs/ 500-600 g) served with a simple sauce (like pesto, tomato sauce, or butter) should be enough for 2 people with a good appetite (3 at the most).
When serving as a side dish or appetizer, the amount should be enough for 4 people.
If they are served as a snack, they should be enough for about 6-8 people.
How to store and reheat?
They are best when served immediately, but leftovers can be reheated in the pan. Heat the pan, add more butter or oil, and reheat for a few minutes, making sure that you turn them on both sides.
What to serve with them?
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📖 Recipe
Simple Fried Gnocchi Recipe
Equipment
- Large nonstick pan or cast-iron skillet
Ingredients
- 1.2 lb gnocchi about 1-1.2 lbs/ 450 g-600 g (1 bag), Note
- 1 ½ tablespoon butter
- ¼ teaspoon fine sea salt or Kosher, more to taste
- 1 tablespoon chopped parsley optional
Instructions
- Heat the pan over high heat.
- Add butter and let it foam briefly.
- Fry gnocchi: Reduce heat to medium-low and add the gnocchi. Pan-fry gently, stirring a few times in between, to make sure that they get golden and crispy on both sides. They should remain fluffy on the inside, so don't overcook them.
- Serve fried gnocchi: Sprinkle with parsley and serve immediately.
Mr. Justin says
They truly are fantastic and versatile. Will try these other recipe ideas, thank you for the inspiration!