If you’re craving a soul-satisfying comfort dish that’s incredibly quick, 20 Minute Pan Fried Gnocchi is about to become your new obsession! Imagine crispy golden pillows of gnocchi bathed in garlicky, buttery goodness, tossed with bright lemon zest and savory parmesan—all ready in a flash, no boiling required.
Why You’ll Love This Recipe
- Crispy, Golden Gnocchi: Skipping the boil and pan frying delivers an irresistible crunch on the outside, while keeping the pillowy softness inside.
- Ready in 20 Minutes: From start to finish, this recipe is genuinely fast and fuss-free—a true weeknight lifesaver when you want bold flavor in a hurry.
- Buttery, Garlicky, Cheesy Perfection: Every bite bursts with the unbeatable combination of real butter, good parmesan, and a hint of zesty lemon.
- No Special Skills Required: If you can stir and toss, you can make 20 Minute Pan Fried Gnocchi—it’s practically effortless but so impressive.
Ingredients You’ll Need
This time-saving recipe uses only pantry-friendly ingredients, but each one plays a starring role—from the shelf-stable gnocchi that crisps up beautifully, to fresh garlic and a pat of real butter that infuses every bite with rich flavor.
- 1 lb shelf-stable gnocchi: Look for vacuum-sealed packages in the pasta aisle; they pan-fry perfectly, no pre-cooking required!
- 5-6 tablespoons butter, separated: Butter coats each gnocchi, helps with browning, and gives that signature silky sauce—don’t skimp!
- 2-3 garlic cloves, minced: Freshly minced garlic adds deep, savory flavor that perfumes the whole dish.
- 1 teaspoon lemon zest: Lifts everything with a fresh, citrusy note and cuts through the richness.
- 1 teaspoon Italian seasoning: A savory blend of herbs gives warmth and an Italian flair.
- Crushed red pepper flakes (to taste): Add as much or as little as you like for a pop of gentle heat.
- ½ teaspoon cracked black pepper: Bold, fragrant pepper adds bite and contrast.
- ¼–½ teaspoon sea salt: Essential for bringing out all the flavors; adjust to your liking and taste.
- ¼ cup parmesan cheese (plus more for serving): Freshly grated parmesan melts in, making the gnocchi rich and ultra-savory.
- Chopped parsley, optional: For a pop of fresh color and herbal brightness—totally optional, but lovely if you have it!
Variations
Don’t be afraid to make 20 Minute Pan Fried Gnocchi completely your own! With just a couple of swaps or add-ins, you can tailor this dish for any season, any diet, or whatever’s languishing in the fridge.
- Add Veggies: Toss in baby spinach, halved cherry tomatoes, or tender asparagus during the last few minutes for a veggie boost and more color.
- Make It Creamy: Stir in a splash of cream or a spoonful of mascarpone at the end for a decadent, velvety sauce.
- Use Flavored Gnocchi: Try sweet potato, whole wheat, or even cauliflower gnocchi for a fun twist on the classic.
- Go Vegan: Swap butter for plant-based margarine and use nutritional yeast in place of parmesan to make it entirely dairy-free.
- Protein Power: Add cooked Italian sausage, shredded rotisserie chicken, or crisped pancetta for a heartier meal.
How to Make 20 Minute Pan Fried Gnocchi
Step 1: Melt the Butter & Sauté the Garlic
Start by melting 3 tablespoons of butter in a large (10-inch) skillet over medium heat. Once the butter is sizzling, add your minced garlic. Stir constantly for about one minute—just until the garlic is fragrant and just turning golden. This quick step infuses the butter with lots of incredible flavor, setting a delicious base for your gnocchi.
Step 2: Pan Fry the Gnocchi
Add the uncooked, shelf-stable gnocchi straight from the package to the hot garlicky butter. Spread them into an even layer and resist the urge to stir too often—let them fry undisturbed for 2-3 minutes before stirring. Keep frying, stirring every couple of minutes, for about 12-15 minutes total. You’ll see the gnocchi puff up and get wonderfully crisp and browned on all sides. If they’re browning too quickly, lower the heat slightly.
Step 3: Add Flavor and Finish the Sauce
Once your gnocchi are gorgeously golden and crispy, turn the burner to low. Add in the remaining butter, the lemon zest, Italian seasoning, a sprinkle of red pepper flakes, sea salt, and freshly cracked pepper. Toss everything together until the butter is melted and the gnocchi are glossy and well-coated in all that delicious flavor.
Step 4: Cheese It Up and Serve
Remove the skillet from heat and immediately stir in the grated parmesan cheese. Let it cling and melt into the hot gnocchi. Give it a minute or two to cool (they’ll be piping hot!), then top with fresh parsley and extra parmesan if you like. Serve straight from the pan—it’s best enjoyed hot and crispy!
Pro Tips for Making 20 Minute Pan Fried Gnocchi
- No Boiling Necessary: Resist the urge to boil your gnocchi first—straight from the package to the pan is what gets that crispy exterior.
- Give It Space: Use a large (10-inch!) skillet so every gnocchi has room to crisp; crowding makes them steam instead of fry.
- Golden, Not Burned: Keep the heat at medium and stir every couple of minutes; if you see too much browning, lower the heat for perfectly even color.
- Add Parmesan Off the Heat: Stir in the cheese right after removing the pan from the burner so it melts into the gnocchi instead of turning oily.
How to Serve 20 Minute Pan Fried Gnocchi
Garnishes
This dish is a showstopper all on its own, but a flourish of extra parmesan and a scatter of fresh parsley take it straight to bistro-level. A little lemon zest or even micro-planed garlic on top will really wake up the flavors for guests—or just yourself!
Side Dishes
20 Minute Pan Fried Gnocchi shines as a main or side. Pair it with a bright, peppery arugula salad, roasted seasonal veggies, or a simple tomato soup for a cozy Italian-inspired meal. Crusty warm bread is always welcome for mopping up the garlicky butter, too.
Creative Ways to Present
Spoon your gnocchi straight from the pan onto a rustic platter for that “just-cooked” look, or pile them into individual bowls with dramatic curls of parmesan. For parties, try mini skewers or small cups for snacking-size bites that show off the golden crust!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the gnocchi cool to room temperature, then store them in an airtight container in the fridge for up to 3 days. That golden edge softens a bit, but the flavor gets even richer as the butter and herbs have time to soak in!
Freezing
While fresh is best, you can freeze cooked 20 Minute Pan Fried Gnocchi for those truly busy weeks. Lay them in a single layer on a lined tray until frozen, then transfer to a freezer bag or container. They’ll keep well for about a month—just know they won’t be quite as crispy once reheated.
Reheating
To get that satisfying crisp back, reheat leftover gnocchi in a hot skillet with a dab of butter or oil for a few minutes. The microwave also works in a pinch, but pan re-heating is worth the extra little effort!
FAQs
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Can I use homemade gnocchi instead of shelf-stable?
Absolutely! Homemade gnocchi will work beautifully for 20 Minute Pan Fried Gnocchi, but make sure they’re chilled and well-floured so they don’t stick or fall apart. The texture will be a bit more delicate, so watch them closely while frying.
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Do I have to boil gnocchi before pan frying?
Nope—this is the magic of this recipe! Shelf-stable gnocchi go straight from the package into the skillet. If you prefer yours extra soft, you can boil them for 2-3 minutes first, then pan fry for just 3-5 more minutes instead of the full 12-15.
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What’s the best pan to use for the crispiest gnocchi?
A heavy-bottomed nonstick or cast iron skillet works best, as it holds heat evenly and makes sure every bit of gnocchi gets that crave-worthy crust. Just be sure your pan is big enough—crowded gnocchi will steam, not fry!
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Can I double the recipe for a crowd?
You sure can! If you want to make a big batch of 20 Minute Pan Fried Gnocchi, cook in two batches so each piece fries properly. Once all the batches are done, return everything to the pan at the end with the butter, seasonings, and parmesan to finish together.
Final Thoughts
I hope you give this 20 Minute Pan Fried Gnocchi a try—you might be completely amazed at just how easy, speedy, and downright irresistible it is! Every crispy bite feels a little bit like a weeknight celebration, and I have a feeling your family will request it again and again.
Print
20 Minute Pan Fried Gnocchi Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
A quick and easy recipe for Pan Fried Gnocchi that results in crispy, golden-brown gnocchi tossed in a flavorful buttery garlic sauce. Perfect for a simple weeknight meal or as a delicious side dish.
Ingredients
Gnocchi:
- 1 lb gnocchi, shelf-stable package
Garlic Butter Sauce:
- 5–6 tablespoons butter, separated
- 2–3 garlic cloves, minced
- 1 teaspoon lemon zest
- 1 teaspoon Italian seasoning
- Crushed red pepper flakes
- 1/2 teaspoon cracked pepper
- 1/4 – 1/2 teaspoon sea salt
- 1/4 cup parmesan, plus more for serving
- Chopped parsley for serving, optional
Instructions
- Melt Butter and Garlic: Melt 3 tablespoons of butter over medium heat in a 10-inch pan or skillet. Add minced garlic and cook for about 1 minute until lightly browned, stirring constantly.
- Fry Gnocchi: Add the uncooked gnocchi to the pan and fry for 12-15 minutes, stirring every 2-3 minutes. Adjust heat if needed to prevent burning. Fry until gnocchi is golden and crisp.
- Add Seasonings: Reduce heat to low and mix in remaining butter, Italian seasoning, lemon zest, and salt. Toss to coat gnocchi and melt the butter.
- Finish and Serve: Remove from heat, stir in parmesan, and let cool for a few minutes. Serve with parsley and additional parmesan, if desired.
Notes
- No need to boil the gnocchi before frying.
- If serving as a main dish, serves 2-3 people.
- Keep heat at medium to avoid burning.
- Use a 10-inch pan for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 338 kcal
- Sugar: 0.1g
- Sodium: 743mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 42mg
