difficulty
Beginner
Servings
2 servings
Prep time
10 min
Cooking time
20 min
Calories
700 kcal
There’s something really good about crispy gnocchi straight from the pan. The outside turns golden and slightly crunchy while the inside stays soft, and once you add garlic butter, parmesan, and roasted tomatoes, it becomes the kind of dinner you want to make again the next week.
I like this recipe because it feels simple and relaxed, but still tastes really flavorful without needing a long list of ingredients.
Why You’ll Love This Gnocchi
If you like simple dinners that still feel really satisfying, this recipe is hard not to love. The gnocchi turns golden and crispy in the pan, the tomatoes become soft and sweet, and the garlic butter parmesan sauce brings everything together.
I also love that it feels a little different from regular pasta while still being just as easy to make. Everything cooks in one pan, the ingredients are simple, and it’s the kind of meal that always tastes good no matter how many times you make it.
Ingredients
- Gnocchi:
- 500 g potato gnocchi
- 2 tbsp butter
- 1 tbsp olive oil
- 3 garlic cloves (minced)
- 40 g parmesan cheese
- Extras:
- 200 g cherry tomatoes
- Fresh basil
- Black pepper
- Optional Toppings:
- Chili flakes
- Burrata
- Spinach
- Crispy bacon
Instructions
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the gnocchi and cook until golden and crispy on all sides.
- Stir in the garlic and cook for about 1 minute until fragrant.
- Add the cherry tomatoes and cook until soft and slightly blistered.
- Stir through the parmesan cheese.
- Finish with fresh basil and black pepper before serving.
Nutrition per serving
- Protein: ~17 g
- Fat: ~35 g
- Carbohydrates : ~60 g
- Fiber: ~4 g
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Make Ahead & Meal Prep
This recipe is definitely best fresh straight from the pan while the gnocchi is still crispy, but leftovers honestly still taste really good the next day.
If you want to save time, you can wash the tomatoes, grate the parmesan, and prep the garlic ahead so dinner comes together even faster later on. You can also make the entire recipe in advance and store it in the fridge for up to 3 days.
To reheat, I recommend using a skillet instead of the microwave because it helps bring back some of the crispy texture on the gnocchi. A little extra parmesan and fresh basil on top also makes leftovers taste much fresher again.
Tips
- Don’t stir the gnocchi too much while cooking so they get crispy golden edges
- Fresh parmesan gives the best flavor and melts better
- Medium-high heat works best for crispy gnocchi
- Add the basil at the end so it stays fresh
- Burrata on top makes the bowls extra creamy and really good
Variations
- Spicy version: Add chili flakes or chili oil
- Protein version: Add chicken or sausage
- Autumn version: Add roasted mushrooms
- Creamy version: Add a splash of cream
FAQ
No, most store-bought gnocchi can go straight into the skillet without boiling first. That’s also what helps them get crispy on the outside.
Shelf-stable potato gnocchi or fresh gnocchi both work really well. Fresh gnocchi usually gets a little softer inside, while shelf-stable gnocchi crisps up more.
Make sure the pan is hot enough and avoid stirring too often. Letting the gnocchi sit for a few minutes before turning them helps create golden crispy edges.
Usually the pan isn’t hot enough yet or there isn’t enough oil or butter. A nonstick skillet also helps a lot.
You can crisp the gnocchi in the air fryer first, then toss everything together in a skillet with the garlic butter and tomatoes.
Recipe by vino
I love this recipe because it always reminds me a little of my vacation in Rome. I remember eating simple pasta and gnocchi dishes there that didn’t use many ingredients but somehow still tasted so good. That’s exactly what I like about this recipe too, it’s simple, comforting, and full of flavor without needing much effort.
The crispy gnocchi with the garlic butter, parmesan, and tomatoes feels like one of those meals that’s easy to make but still feels special every time.
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