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pan fried gnocchi - anyone tried it?

I had an idea (although I'm sure I saw it somewhere) to take gnocchi, cook it, then pan fry it to get it a little crispy. Anyone ever done this before? Results?

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  1. Many, many times, and we love it. It gives the gnocchi a firmer texture that contrasts well with a sauce.

    1. so do you boil it and then pan fry it or simply pan fry it raw?

      1. Cook in the traditional manner (boil) and a quick saute in oil just to crisp the exterior.

        5 Replies
        1. re: TonyO

          Yup. That's actually almost *always* how I make gnocchi, with the exception of one recipe in which I make pumpkin gnocchi and then turn them into a casserole.

          1. re: Adrienne

            Did you get that recipe from Saveur? They had a similar one and it was delicious!

            1. re: izzizzi

              Nope, I made mine up when I had some leftover pumpkin and ricotta in the house. I guess great minds think alike ;) Here's what I do:

              Pumpkin Gnocchi Casserole

              Gnocchi ingredients:
              16-oz whole-milk or part-skim ricotta cheese
              1 large egg
              1/2 cup freshly grated Parmesan cheese
              salt, pepper, and nutmeg to taste
              1 TB sugar
              1 cup pureed pumpkin
              1 1/2 cups all purpose flour
              Topping:
              Salt, pepper, sage, parmesan, butter

              Mix all of the Gnocchi ingredients in a bowl with a fork
              Boil a big pot of water
              Take two big spoons and make 1 TB portions of dough, dropping them into the water as you go, going quickly and making only one layer of gnocchi in the pot
              When they float, remove them into a baking dish and make another layer of gnocchi on the stove until all of the dough is used up
              When all of the gnocchi are boiled and are sitting in the baking dish, add butter, sage and salt, and stir. Then top with pepper and parmesan. Bake at 350 for about 15 minutes, or until the top is browned. Serve warm.

              1. re: Adrienne

                mmmm...that sounds delicious! Thanks!

          2. re: TonyO

            is it possible to do this with those vacuum-sealed packages of gnocci? is there any difference? i have several packs, but i'm kind of thinking they might be too gummy, or something.

          3. I make squash gnocchi a lot and always cook it in a large batch and then toss with melted butter and store in the fridge. I re-heat it in the pan with some browned butter and sage and serve with sharp pecorino. I come out fantastically -- if you like a firmer gnocchi. I do. I also like a soft pillow-like gnocchi -- which I would never cook ahead of time and wouldn't try to get crisp by pan-frying.

            1. Haven't tried it but it sounds heavenly. Next time.