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    Home » Recipes » Vegetarian Dinner Recipes

    May 1, 2020 · Modified: Jul 27, 2021 by Becca Heyes · This post may contain affiliate links · 29 Comments

    How To Fry Gnocchi (and why you should want to!)

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    Total time: 15 minutes
    Servings: 2 people
    4.95 from 20 votes
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    A simple guide to how to fry gnocchi, to make light and fluffy dumplings with crispy edges. They're so much better than boiled!

    If you've only ever had boiled gnocchi, you must learn how to fry gnocchi. It ends up like an entirely different food! No more dense, stodgy dumplings - fried gnocchi is crispy on the outside, and light and fluffy in the middle. Plus it's really easy to do!

    Crispy fried gnocchi in a frying pan.

    What is gnocchi?

    Just in case you're wondering what I'm on about, I'll quickly explain what gnocchi is!

    Gnocchi are little dumplings made from mashed potato, with a bit of flour added to hold it together. As you might expect, gnocchi don't have a huge amount of flavour on their own, so just like pasta, they're perfect for serving in a tasty sauce.

    Packet of Napolina potato gnocchi.

    Boiled vs fried gnocchi

    I always used to find gnocchi a bit disappointing - I never order it at a restaurant because I find it's usually been boiled, which I don't particularly enjoy. But then I discovered that it's so much better when it's fried / sautéed!

    Perhaps I'm just a gnocchi snob, but the difference between boiled gnocchi and sautéed gnocchi is pretty amazing. Boiled gnocchi can be a bit stodgy, a bit slimy, a bit heavy... fried gnocchi is perfectly crispy and fluffy and light and toasty and all sorts of other lovely adjectives.

    Underside of a packet of Napolina potato gnocchi.

    What type of gnocchi can you fry?

    This is the type of gnocchi I use - just your bog standard packet of potato gnocchi (gnocchi di patate).

    The photos show the brand I happened to have in the cupboard, but you can use any brand you like - it doesn't need to be anything fancy (honestly I usually just buy the cheapest one I can find).

    Usually this type of gnocchi comes either vacuum-packed, or just loose in a plastic packet like this one. I almost always keep a pack of gnocchi in the cupboard, as it's usually got a pretty long date on it (this one had about 9 months from the time I bought it!), and it makes a nice change from pasta.

    Uncooked potato gnocchi on a plate.

    How to fry gnocchi

    There's not much that needs to be said really - just cook the gnocchi in a frying pan with a bit of oil and / or butter (I like to use a bit of both!).

    That's all there is to it. Easy peasy.

    Just cook it in the pan, stirring occasionally, until the gnocchi ends up nice and golden brown all over. It will be beautifully crispy - the noise it makes when you stir it around the pan is pretty amazing.

    Collage showing the stages of frying gnocchi in a pan.

    Do you need to pre-boil the gnocchi?

    Nope!

    The cooking instructions on the packet actually say you should boil the gnocchi, but I always ignore this like the rebel I am, and just skip straight to sautéing the gnocchi in a frying pan.

    Close up of cooking instructions on a packet of potato gnocchi.

    It does take a little longer (15ish minutes to fry, compared to just a couple of minutes to boil), but believe me, the extra time is well worth it.

    Fried gnocchi in a pan.

    Can you fry homemade gnocchi?

    If you don't have any shop-bought gnocchi in your kitchen, it's really easy to make your own!

    Homemade gnocchi only needs a few staple ingredients, so you can probably make it with what you already have at home. If you make it from scratch, it's not particularly quick to make, but I always make my gnocchi using frozen mashed potato, which cuts down the prep time dramatically (don't ever say I'm not there for you with a top tip to help you be more lazy).

    If you prefer a potato-free version, ricotta gnocchi is even easier to make, and can be on the table in no time!

    Homemade gnocchi can absolutely be fried, just like you can with the shop-bought stuff. I've always boiled my homemade gnocchi first, then sautéed it afterwards - it's a bit more delicate than shop-bought, and boiling helps to firm up the dumplings a bit. You could definitely try skipping this step though, if you're short on time (let me know how you get on!).

    Fried gnocchi in a creamy sauce with garlic bread.

    Sauces for gnocchi

    Even though it's less stodgy when it's fried, gnocchi is still a hearty, filling dish, so you don't want to add any sauce that's too thick or heavy.

    Quite a thin sauce is perfect - just something to nicely coat the dumplings without being too much. A few of my favourites:

    • cream cheese (just melt it over the gnocchi in the pan, with a dash of water to thin it out)
    • pesto (especially homemade!)
    • a light tomato sauce (or even just some chopped fresh tomatoes)
    • a creamy tomato and mascarpone sauce
    • garlic mushrooms cooked in butter

    Don't forget to add some veggies too, to lighten things up further (this time I used frozen veg because #quarantinelife) - gnocchi primavera is one of my favourites. And definitely don't forget how to fry gnocchi - you'll never want it boiled again!

    Gnocchi and vegetables in a creamy sauce with garlic bread.

    How to fry gnocchi

    A simple guide to how to fry gnocchi, to make light and fluffy dumplings with crispy edges. They're so much better than boiled!

    If you've cooked this recipe, don't forget to leave a star rating!

    4.95 from 20 votes
    Print Pin Comment
    Cook Time: 15 minutes
    Total Time: 15 minutes
    Servings: 2 people
    Calories: 419kcal
    Author: Becca Heyes

    Ingredients

    • 1 tablespoon oil
    • 1 tablespoon butter
    • 500 g ~ 1 lb potato gnocchi

    Instructions

    • Gently heat the oil and butter in a frying pan until the butter has melted. Add the gnocchi. Don't overcrowd the pan - you want the gnocchi to be spread out in a single layer across the bottom of the pan. Cook over a medium heat, stirring every few minutes, until crisped up to your liking (around 10-15 minutes).
    • Serve the sautéed gnocchi with a light sauce (see the blog post for some ideas).

    Video

    Nutrition

    Serving: 1 portion - Calories: 419 kcal - Carbohydrates: 68.8 g - Protein: 7.7 g - Fat: 12.9 g - Saturated Fat: 4.5 g - Cholesterol: 15 mg - Sodium: 41 mg - Potassium: 2 mg - Fiber: 0 g - Sugar: 0 g - Calcium: 2 mg - Iron: 0 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Don't forget, homemade gnocchi is easy to make, especially this super quick ricotta gnocchi!

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    Comments

    1. Cindy says

      October 03, 2022 at 7:03 pm

      Pan fried gnocchi is the only way to go! After l fry mine, as per recipe, l put them on a plate (or shallow bowl) and top with grated cheese. Pop it in the microwave just long enough to melt the cheese. Sprinkle with diced green onions and serve with a dollop of sour cream! Soooo good! 🤤5 stars

      Reply
      • Becca Heyes says

        October 21, 2022 at 10:38 am

        Sounds incredible!!

        Reply
    2. Jody says

      August 22, 2022 at 7:38 pm

      What a way to cook gnocchi! I would never have tried it, now I will never boil it again.5 stars

      Reply
      • Becca Heyes says

        August 24, 2022 at 8:54 am

        Haha me neither! It makes all the difference doesn't it!

        Reply
    3. Dorothy Uhler says

      July 27, 2022 at 3:49 pm

      I fried my gnocchi for the first time on Saturday for a church dinner. They were a big success. I made my own Version of olive oil primavera with garlic, parmigiano, and my ripe garden vegetables. I made it to taste using my own home grown herbs. Needless to say, there was none left.5 stars

      Reply
      • Becca Heyes says

        August 02, 2022 at 2:25 pm

        Oh my goodness, that sounds incredible, especially with homegrown veg! Really glad you enjoyed it :)

        Reply
    4. Sarah says

      July 02, 2022 at 3:36 am

      I turned off the heat on my cast iron pan after 10 minutes of frying, then threw cream cheese, spinach, mozzarella and salt into the pan and stirred. So creamy, so crispy! So good!!!
      Finding packaged gnocchi that didn't require refrigeration really upped my hiking game when I was sick of Ramen and mashed potatoes on trail last year. I just love the consistency of packaged fried gnocchi!
      Oh so good and so quick and easy!
      Thanks again!

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        July 07, 2022 at 10:40 am

        Sounds amazing! :)

        Reply
        • rosie says

          October 04, 2022 at 10:49 pm

          I already fry Perogies, and now I'm doing it to gnocchi. OMG this is heaven.5 stars

          Reply
          • Becca Heyes says

            October 21, 2022 at 10:40 am

            I wish pierogies were a thing here, they sound like something I'd love!

            Reply
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