Simple Fried Gnocchi Recipe

Learn how to make crispy fried gnocchi in the pan. If you already like boiled potato dumplings, you will love this pan-fried recipe.  

Have you ever tried frying gnocchi? If not, you should definitely do so! I mean, boiled dumplings are already delicious, but fried ones 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 Simple Gnocchi Gorgonzola.

Jump to:

• What are gnocchi?
• Recipe ingredients
• Possible additions
• How to pan-fry gnocchi?
• How many servings?
• How to store and reheat?
• What to serve with them?
• 📖 Recipe
• 💬 Comments

What are gnocchi?

Famous Italian dumplings made with boiled, mashed potatoes, flour, and eggs. I always think of them as potato pasta. Although the classic ones are made with potatoes, there are many ways of making them.

You can add ricotta for airy, fluffy ones. You can make them with pumpkin or butternut squash instead of potatoes, with beetroot, parsnips, or other root veggies. You can add spinach to the mixture, or you can make them with semolina. These last ones are completely different from a regular gnoccho, but so delicious!

But today we are not talking much about homemade recipes. This one is for fried gnocchi that comes from a bag. Fast, convenient, always available, and super tasty.

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.
• Fresh herbs: chop finely and add to the pan once the pasta is ready.

How to pan-fry gnocchi?

• Step #1: Heat the skillet on high heat, add butter, and let foam shortly. 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?

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.

📖 Recipe