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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
              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.

              1. 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. 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

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

                    1. 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

                        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: izzizzi

                            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

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

                      2. 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. I HAVE BOILED THEN BAKED THEM. WITH PESTO.

                          2 Replies
                            1. re: chefj

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