Recipes
Pan-Fried Gnocchi
These pan-fried gnocchi are as easy to make as they are to love
This recipe calls for
Dairy
Gluten
Dim Nikov/Tastyble
Time
Total Time
10 minutes
Overview
Forget about boiling water — these pan-fried gnocchi turn store-bought potato dumplings into crispy-on-the-outside, tender-on-the-inside bites of pure comfort in just 10 minutes. This technique, with a dance in hot oil and butter until golden brown, delivers restaurant-worthy results with hardly any effort. The gnocchi are then finished with fresh basil and black pepper for flavor. It’s the perfect back-pocket recipe for those evenings when you crave something special but have minimal time (or energy) to spare.
Ingredients
- 14.1 ounces gnocchi
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- Kosher salt or flake sea salt
- Black pepper, freshly cracked
- Fresh basil leaves
Directions
- Add the olive oil and butter to a cold, heavy-bottomed cast iron pan. Set the heat to medium, then wait until the butter melts and stops foaming, which tells you that most of the water content has evaporated.
- Carefully drop the gnocchi in the pan so the hot oil won't splatter, then season them with salt and cook, shaking and tossing for even browning, for 7 to 8 minutes.
- Take the pan off the heat when the gnocchi are crispy and golden, with light browning. With the gnocchi still in the pan, add freshly cracked black pepper and a handful of basil leaves, then toss to incorporate.
- Plate the gnocchi, serve them on the table, and enjoy them while they're still warm.