Whip up something truly magical with this delicious 20 Minute Pan Fried Gnocchi dish that’s bound to become one of your favorites. It’s all about simplicity here—using a handful of ingredients to create a savory, crispy delight that’s perfect for a quick meal or an elegant side dish.
Why You’ll Love This Recipe
- Speedy Preparation: With just 20 minutes, you have a restaurant-quality dish on the table.
- Rich Flavor & Texture: The gnocchi turns perfectly golden and crispy, offering a delightful contrast to its tender interior.
- Versatile Serving: Whether you’re having it as a stand-alone treat or pairing it with a robust main course, it’s a winner.
- Minimal Ingredients: You don’t need a pantry full of items to create something exceptional.
Ingredients You’ll Need
The ingredients for this 20 Minute Pan Fried Gnocchi are simple yet each one is crucial in building the mouthwatering taste profile of this dish. Let’s dive in.
- 1 lb gnocchi (shelf stable package): This is the backbone of your dish, with its pillowy texture transforming into crispy bites.
- 5-6 T butter (separated): Imparts richness and helps achieve that perfect crisp on the gnocchi.
- 2-3 garlic cloves (minced): Delivers an aromatic punch that dances on your taste buds.
- 1 tsp lemon zest: Adds a pop of freshness and lightens the whole dish.
- 1 tsp Italian seasoning: A blend of herbs that elevates the gnocchi to new savory heights.
- Crushed red pepper flakes: For those who love a hint of heat.
- ½ tsp cracked pepper & ¼ – ½ tsp sea salt: Essential seasonings to balance flavors.
- 1/4 c parmesan (more for serving): This creamy addition enhances the gnocchi with its umami character.
- Chopped parsley (optional): A final flourish of color and herbaceous taste.
Variations
This 20 Minute Pan Fried Gnocchi is wonderfully adaptable. With a few tweaks, you can easily cater the dish to suit different tastes or dietary requirements.
- Vegetarian Twist: Add sautéed spinach or kale for a boost of nutrients and color.
- Spicy Kick: Increase the red pepper flakes or drizzle with hot sauce for extra spice enthusiasts.
- Protein Boost: Toss in cooked shrimp or diced chicken to make it a complete meal.
- Herbal Infusion: Experiment with different herbs like basil or thyme for a unique flavor.
How to Make 20 Minute Pan Fried Gnocchi
Step 1: Prepare the Butter and Garlic
Melt 3 tablespoons of butter over medium heat in a 10-inch pan. Add the minced garlic, allowing it to heat gently for about a minute. This step is crucial for infusing the butter with garlic, creating a heavenly base for your gnocchi.
Step 2: Fry the Gnocchi
Add the uncooked gnocchi to the pan, letting it fry for 12-15 minutes. Stir every couple of minutes to achieve an even golden crisp, adjusting the heat if they brown too fast. Aim for a delightful contrast of textures: crispy outside, soft inside.
Step 3: Season and Finish
Once the gnocchi is perfectly browned, lower the heat and add the remaining butter, lemon zest, and Italian seasoning. Toss everything gently, ensuring each piece is coated in the flavorful buttery mix. Finally, add the parmesan, remove from heat, and serve with a garnish of parsley and additional parmesan if desired.
Pro Tips for Making 20 Minute Pan Fried Gnocchi
- Pan Size Perfection: Use a 10-inch pan to ensure the gnocchi has enough room to fry evenly, avoiding any sogginess.
- Garlic Timing: Cook garlic just until fragrant and barely golden. Avoid burning it to prevent bitterness.
- Butter Balance: Save some butter for flavoring at the end. It contributes to the rich finish while keeping the dish light.
- Herb Harmony: Be generous with herbs. They play an essential role in enhancing the fresh, earthy background to the buttery gnocchi.
How to Serve 20 Minute Pan Fried Gnocchi
Garnishes
Simplicity is key. Top with extra parmesan and a sprinkle of freshly chopped parsley for added color and a touch of herbal freshness.
Side Dishes
This gnocchi pairs wonderfully with a crisp green salad or roasted vegetables. It complements grilled chicken or fish perfectly, making it versatile for any meal.
Creative Ways to Present
Serve in a shallow dish drizzled with a bit more butter and garnished with lemon wedges on the side. For a rustic touch, present in a cast-iron skillet straight from the stovetop.
Make Ahead and Storage
Storing Leftovers
Allow the gnocchi to cool, then store in an airtight container in the refrigerator. It’s best consumed within 2–3 days for optimal flavor and texture.
Freezing
Freeze only if necessary, as texture can be affected. Place in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container for up to a month.
Reheating
Reheat in a skillet over medium heat, adding a bit of butter to revive that crispy edge. Avoid microwaving as it can make the gnocchi soggy.
FAQs
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Can I use fresh gnocchi instead of shelf-stable?
Yes, fresh gnocchi can be used, but adjust cooking time as they may cook faster. Keep an eye on them to ensure they don’t overcook and become mushy.
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What if my gnocchi sticks to the pan?
Make sure your pan is well-buttered and preheated. A non-stick skillet can also help, and refrain from stirring them too frequently.
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Can I make this recipe dairy-free?
Absolutely! Substitute the butter with your favorite plant-based alternative and use a dairy-free cheese option for topping.
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Do I need to boil the gnocchi first?
There’s no need to boil the gnocchi before frying. However, if you prefer them softer, you can quickly boil them prior to frying.
Final Thoughts
Now that you have all the secrets to making your very own 20 Minute Pan Fried Gnocchi, it’s time to give it a try. I’m thrilled to share this quick and delightful recipe with you, and I can’t wait to hear how it turns out in your kitchen!
Print
20 Minute Pan Fried Gnocchi Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2-4 servings
- Category: Main Course, Side Dish
- Method: Frying
- Cuisine: Italian-American
Description
This quick and flavorful 20 Minute Pan Fried Gnocchi recipe combines crispy, golden gnocchi with aromatic garlic, lemon zest, and Parmesan for a satisfying dish that can serve as a main course or side. Perfect for a fast weeknight dinner or a cozy lunch, it delivers irresistible texture and taste in just about 20 minutes.
Ingredients
Gnocchi
- 1 lb shelf-stable gnocchi package
Butter and Seasonings
- 5-6 tablespoons butter, separated
- 2-3 garlic cloves, minced
- 1 teaspoon lemon zest
- 1 teaspoon Italian seasoning
- Crushed red pepper flakes to taste
- 1/2 teaspoon cracked black pepper
- 1/4 – 1/2 teaspoon sea salt
Cheese and Garnish
- 1/4 cup Parmesan cheese, grated (more for serving)
- Chopped parsley for garnish (optional)
Instructions
- Melt Butter and Sauté Garlic: Melt 3 tablespoons of butter over medium heat in a 10-inch skillet. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant and lightly browned.
- Fry the Gnocchi: Add the uncooked gnocchi to the skillet. Cook for about 12-15 minutes, stirring every 2-3 minutes to ensure even cooking. Adjust heat if gnocchi starts to burn. Continue until all sides are golden and crispy as desired.
- Add Seasonings and Lemon Zest: Turn the heat to low. Add the remaining butter, lemon zest, Italian seasoning, crushed red pepper flakes, cracked pepper, and sea salt. Toss everything together to coat the gnocchi evenly.
- Finish with Parmesan: Remove the pan from heat. Stir in the grated Parmesan cheese and allow to cool for a few minutes. The residual heat will melt the cheese.
- Serve: Garnish with chopped parsley and extra Parmesan cheese if desired. Serve immediately while hot and crispy.
Notes
- Skipping boiling simplifies the process; however, boiling first can make gnocchi slightly softer before frying.
- For a more crispy texture, fry longer until golden brown on all sides.
- Using a 10-inch pan ensures all gnocchi cook evenly in one layer.
- Adjust heat as needed to prevent burning and achieve the desired crispness.
- This recipe serves 2-3 as a full meal or 4 as a side dish.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 338 kcal
- Sugar: 0.1 g
- Sodium: 743 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 42 mg
