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Pan Fried Gnocchi
Published April 28, 2025
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Pan Fried Gnocchi is the best way to prepare otherwise lifeless shelf stable gnocchi! Sautéing it in a hot skillet creates a tender interior and crisp golden brown exterior. And it makes for such a comforting, quick and easy side dish.
Weeknights typically call for a fast dinner prep after a long day away and this easy gnocchi side dish is that perfect match.
It’s dishes like this that will have you getting less take out, and having something equally as delicious made at home faster than the time it would take to get that dinner to go. This pan fried gnocchi can be ready in just 15 minutes (or even less if you opt to skip seasonings)!
I couldn’t believe how long it had taken me to discover this super simple method to prepare shelf stable store-bought gnocchi, but once I did I’ve been converted. Shelf stable gnocchi does not have to be boiled as a package may direct, and once you try this method you may never want to boil it again.
Pair this skillet cooked gnocchi with pan seared shrimp, steak, or salmon to finish out a near effortless meal.
Ingredients Needed for Skillet Gnocchi
Olive oil: You can use standard refined olive oil or extra virgin olive oil.
Gnocchi: You’ll just use shelf stable gnocchi in the vacuum sealed package for this recipe. Trader Joes, De Cecco or Delallo are good options.
Salt and pepper: Season to taste.
Optional seasonings: In the recipe I’ve also included garlic, parmesan, parlsey and lemon for a flavor upgrade. Though you can use this method without these added seasonings.
How to Pan Fry Gnocchi
Helpful Tips for Pan Fried Gnocchi
Preheat skillet: Heat the skillet and oil first before adding the gnocchi so they end up nicely browned but not overcooked and overly softened.
Using other fats: If preferred gnocchi can be sautéed in butter or another type of oil in place of olive oil. Avocado oil would be a good alternative as well.
Seasonings: The sky is the limit with the seasonings you choose to add. Try others like pesto, red pepper flakes, pancetta, bacon, other herbs such as chives, dill or an Italian seasoning blend.
Garlic tip: Wait to add the garlic until near the end of cooking or it will burn and taste bitter.
Sauce: For a rich dish try finishing with a sauce such as a vodka sauce or plate over a generous spoonful of Alfredo sauce.
Frequently Asked Questions
Can I Use Fresh or Frozen Gnocchi?
This pan frying method will also work with fresh gnocchi but I don’t recommend using it for frozen gnocchi as the texture won’t be the same.
Can I Double the Recipe?
If doubling I recommend that you pan fry in two batches so the gnocchi have room to brown evenly. You could keep the first batch warm in a 200 degree oven on a baking sheet.
What is the Best Type of Pan to Use for Pan Fried Gnocchi?
A roomy 12-inch skillet works best, and I recommend a non-stick option so the gnocchi don’t stick as they would if using stainless steel or other options.
More Ways to Make Gnocchi
Baked Gnocchi
Chicken and Gnocchi Soup
Gnocchi with Sausage and Kale
Gnocchi Vegetable Soup
Sheet Pan Gnocchi
