Crispy Gnocchi with Burst Tomatoes
Pan-fried gnocchi go golden and crunchy outside while cherry tomatoes burst into a bright, garlicky sauce all in one skillet.
Prep: 5 · Cook: 20 · Total: 25 · Serves: 3 · Difficulty: Easy · Rating: 4.8/5 (489 reviews)
INSPIRED BY
Pan-frying gnocchi instead of boiling them is a relatively recent technique that became widely popular through food blogs and social media in the late 2010s. The approach works because shelf-stable gnocchi have the right moisture level to crisp on the outside while staying tender inside.
Story
This recipe came out of a phase when we were trying to cut down on weeknight dishes. I had a bag of gnocchi in the pantry and a pint of cherry tomatoes that needed using, and no appetite for boiling water and draining pasta. The skillet approach seemed obvious and the result was better than anything I had made with gnocchi before. Now I keep shelf-stable gnocchi in the pantry at all times because this is our go-to when I get home late and everyone is hungry. Thirty minutes from package to table and there is only one pan to wash.
By Casey
Ingredients
- 1 lb shelf-stable potato gnocchi (not fresh refrigerated)
- 2 cups cherry tomatoes
- 3 cloves garlic, thinly sliced
- 3 tbsp olive oil, divided
- 1/4 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil leaves, torn
- 1/3 cup freshly grated Parmesan
- Optional: 2 oz baby arugula for serving
Instructions
- Heat 2 tablespoons of olive oil in a large nonstick or cast iron skillet over medium-high heat until shimmering.
- Add the gnocchi in a single layer. Do not stir. Let them cook undisturbed for 3 to 4 minutes until the bottoms are deeply golden. Flip and cook another 2 to 3 minutes. Transfer to a plate.
- Add the remaining tablespoon of olive oil to the same skillet. Add the garlic and red pepper flakes and cook for 30 seconds until fragrant.
- Add the cherry tomatoes to the skillet. Season with salt and pepper. Cook over medium heat, stirring occasionally, until the tomatoes burst and release their juices, about 8 minutes. Press on any stubborn ones with a spoon.
- Return the crispy gnocchi to the skillet and toss to coat in the burst tomato sauce. Cook together for 1 minute.
- Remove from heat, scatter basil over the top, finish with Parmesan, and serve directly from the pan. Add a handful of arugula on top for a peppery green contrast if you like.
Chef Tips
- Use shelf-stable gnocchi, not refrigerated fresh gnocchi. The shelf-stable kind crisps up far better because it has lower moisture.
- Do not crowd the pan. If your skillet is smaller than 12 inches, cook the gnocchi in two batches.
- Let the gnocchi sit without moving them for at least 3 minutes. Resist the urge to stir. That contact time is how you get the crust.
- Sun-dried tomatoes, olives, or a handful of baby spinach are all easy additions that work well with this sauce.
Cook's Notes
- **Gnocchi type matters:** Shelf-stable gnocchi (found in the dried pasta aisle) crisps up much better than refrigerated fresh gnocchi, which has too much moisture and tends to steam rather than fry.
- **Tomato variety:** Cherry tomatoes work best because they burst easily and create a concentrated sweet-tart sauce. Grape tomatoes also work. Larger tomatoes should be halved first.
- **Add protein:** Crispy Italian sausage or white beans stirred in with the gnocchi at the end turns this into a heartier meal.