20-Minute Pan Fried Gnocchi
A quick and easy way to get dinner on the table, this skillet gnocchi recipe comes together in under 20 minutes. No boiling required and the perfect golden brown crispy outsides with pillowy soft centers. A perfect addition to any meal!
Servings: 4
Ingredients
- 1 lb gnocchi shelf stable package
- 5-6 Tbsp butter separated
- 2-3 garlic cloves minced
- 1 tsp lemon zest
- 1 tsp Italian seasoning
- ½ tsp cracked pepper
- ¼ - ½ tsp sea salt
- crushed red pepper flakes optional
- ¼ cup parmesan more for serving
- chopped parsley for serving, optional
Instructions
- Melt 3 tablespoons of butter over medium heat in a 10 inch pan or skillet. Add the minced garlic and allow to heat for about 1 minute to lightly brown, stirring constantly.
- Add the uncooked gnocchi and allow to fry for about 12-15 minutes, stirring every 2-3 minutes. If the gnocchi starts to burn, lower the heat slightly. You can fry your gnocchi longer if you prefer it more brown and crispy.
- When the gnocchi is golden and crisp on all sides and browned to your taste, turn the heat to low and add in the remaining butter, seasoning and lemon zest. Toss to coat the gnocchi and melt the butter.
- When the butter is melted, remove the pan from the heat and stir in the parmesan. Allow to cool for several minutes and then serve with freshly chopped parsley and extra parmesan, if desired.
Notes
There is no need to boil the gnocchi before pan frying it. Add it straight into the skillet without cooking beforehand.
If making this as a full meal, this will serve 2-3. The 4 servings would be if this recipe is being used as a side dish.
Storage: Store any leftover gnocchi in a sealed container for about 4-5 days in the refrigerator.
Nutrition
Calories: 338kcal | Carbohydrates: 42g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 743mg | Potassium: 26mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 4mg