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pan fried gnocchi - anyone tried it?

lettuce Nov 1, 2006 08:50 PM

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?

  1. l
    LUIGIG Feb 19, 2014 03:42 PM


    2 Replies
    1. re: LUIGIG
      chefj Feb 19, 2014 05:01 PM

      Do not yell!

      1. re: chefj
        Ttrockwood Feb 19, 2014 08:00 PM

        Well, 7yrs later maybe he wanted to make sure everyone listened up.....

    2. s
      Silvia Nov 19, 2007 07:45 PM

      As children we made sure that there would be leftover gnocchi for the following recipe. This is a traditional dish in the border region of Italy/Croatia.

      Melt some butter & lightly fry some plain breadcrumbs. Add the cold leftover gnocchi & stir to coat with the breadcrumbs & to heat through.

      Serve with white sugar mixed with cinnamon. Yum. True comfort food!

      1. izzizzi May 24, 2007 06:42 AM

        I tried pan-frying gnocchi once but it didn't crisp...just got mushier. Was the pan not hot enough?

        4 Replies
        1. re: izzizzi
          Infomaniac May 24, 2007 06:46 AM

          It could have been your oil not hot enough or your gnocchi, but it usually only takes about 5 or 6 mins. of tossing the gnocchi regularly until they crisp up.

          1. re: Infomaniac
            izzizzi May 24, 2007 07:27 AM

            ok, thanks!

            1. re: izzizzi
              hotoynoodle May 26, 2007 10:11 PM

              super hot pan, add oil. when it starts to simmer it's hot enough. add gnocchi. DO NOT MOVE. once they start jumping, check one for color. if golden or brown start to turn the buggers. add butter to finish. yum.

              i love the toothsome exterior and pillowy inside.

              1. re: hotoynoodle
                izzizzi May 27, 2007 12:09 PM

                ok...i'll definently have to try that!

        2. Infomaniac May 24, 2007 06:38 AM

          In addition to pan fried gnocchi, pan fried ravioli's are another favorite of mine to do.

          1. k
            Kelli2006 Nov 14, 2006 06:34 AM

            I blanch the gnocchi for 2-3 minutes, drain and pan fry in herbs and browned butter. It was a menu staple at the first restaurant that I worked, and it is always a hit with friends.

            1 Reply
            1. re: Kelli2006
              mocro May 24, 2007 06:12 AM

              I know I'm late to the whole crispy gnocchi party but I found a recipe I want to try (101 Cookbooks) that uses crispy gnocchi and whole, fresh beans. If anyone has made this recipe, any opinions as to whether I can make the beans ahead of time (I think so) and the gnocchi (i think not). Thanks!

            2. t
              tobycat Nov 14, 2006 05:46 AM

              Yep, left over naked gnocchi pan fried for breakfast with other breakfasty things like eggs and bacon or sausage. Delish.

              Also we sometimes have pan fried gnocchi with sauerbraten.

              1. r
                RiJaAr Nov 14, 2006 03:18 AM

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

                1. a
                  Atahualpa Nov 2, 2006 02:25 AM

                  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. TonyO Nov 1, 2006 11:16 PM

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

                    5 Replies
                    1. re: TonyO
                      Adrienne Nov 2, 2006 12:34 AM

                      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
                        izzizzi May 24, 2007 06:41 AM

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

                        1. re: izzizzi
                          Adrienne May 26, 2007 09:55 PM

                          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
                          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
                            izzizzi May 27, 2007 12:08 PM

                            mmmm...that sounds delicious! Thanks!

                      2. re: TonyO
                        soopling May 24, 2007 07:50 AM

                        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. p
                        pjsace Nov 1, 2006 10:59 PM

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

                        1. jillp Nov 1, 2006 10:33 PM

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

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