Pan Fried Garlic Parmesan Gnocchi
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Pan Fried Garlic Parmesan Gnocchi makes an easy, comforting, and delicious dinner for busy nights. Pillow soft gnocchis are coated in a creamy garlic parmesan sauce and will sure be a hit at your dinner table.
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PAN FRIED GARLIC PARMESAN GNOCCHI
This Garlic Parmesan Gnocchi is pan fried, so each side of the pillowy gnocchi has a perfectly crisp crust but still super soft and tender inside. Pan frying gnocchi is definitely my favorite way to enjoy it now! We toss the golden brown gnocchi in a creamy sauce garlic parmesan sauce that has a lemony twist, making this extra flavorful.
You just need a few minutes to make this Pan Fried Gnocchi so it’s perfect for extra busy days. Serve it as a meal or it makes a great side dish that’s simple, quick, and is flavor packed so everyone will love it. Make this the perfect dinner by serving it with my Cheesy Garlic Bread, Side Salad, Bean Salad, or Parmesan Baked Squash!
If you love gnocchi as much as we do, try my Cheesy Baked Gnocchi, Chicken Gnocchi Soup, and Tomato Gnocchi Soup.
WHAT IS GNOCCHI?
Gnocchi is an Italian dumpling that’s usually made with potato, eggs, and flour. They are soft, pillow-like, slightly chewy, and take minutes to make. They are rolled into bite sized pieces then pressed against a fork to create ridges which helps hold sauce.
You can typically find gnocchi at just about any grocery store. Popular gnocchi variations are ricotta gnocchi, potato gnocchi, and cauliflower gnocchi. They are easy to make from scratch too!
Why You’ll Love This pan fried gnocchi
key ingredients
- Gnocchi: You can find gnocchis near the pasta aisle at the grocery store. Gnocchis are very delicate and cook very quickly. Use store-bought gnocchi or make your own homemade gnocchi from scratch. If you use fresh gnocchi, you would have to boil it to cook first before pan frying it.
- Mascarpone cheese: This is like a slightly sweetened Italian cream cheese so it will make your pasta extra decadent and creamy. You could also sub for ricotta cheese.
- Parmesan cheese: Makes the tender gnocchi cheesy and adds flavor.
- Garlic: Fresh chopped garlic from garlic cloves is bested instead of the jarred stuff.
- Spinach: Fresh spinach is best, you can use more than what the recipe calls for.
- Lemon: Fresh lemon juice is a must. We use lemon juice and the zest to add refreshing and bright flavors. Add more or less depending on your preference.
HOW TO PAN FRY GNOCCHI
Brown gnocchi: In a large skillet, heat olive oil over medium heat. Add gnocchi, tossing to brown all sides for about 5 minutes.
Make cheese mixture: In a small bowl, whisk together the mascarpone cheese, 1 teaspoon of zest, 1 teaspoon of lemon juice, 1/2 cup of water, salt, and pepper. Set aside.
Add spinach and garlic: When gnocchi is mostly lightly browned, add 1/2 the spinach. Toss gently until it’s wilted then add the remaining spinach and minced garlic. Cook for a few minutes longer, then reduce the heat to low.
Stir in cheese mixture: Add the mascarpone mixture to the gnocchi and stir to combine until creamy. Add parmesan cheese and mix again. Remove from heat and top with more parmesan cheese, fresh parsley (optional) and serve.
recipe tips & variations
- Add more cheese to make this Gnocchi Bake extra cheesy.
- Extra creamy: If you want the gnocchi to be extra creamy, add a splash of heavy cream and add shredded mozzarella cheese.
- Add ins: Sun-dried tomatoes, your favorite fresh herb for extra flavor, white beans, grilled chicken, cooked shrimp, or bacon crumbles.
- More or less lemon flavor: If you really want to brighten your pasta, add more lemon juice or lemon zest. You can also use less than what the recipe calls for.
- Add spice: Add red pepper flakes, cayenne pepper or more black pepper for some heat.
- Add your favorite protein to make this dish more hearty.
- For a healthier and low-carb alternative, use Cauliflower Gnocchi to make a Baked Cauliflower Gnocchi and swap the heavy cream for plain Greek yogurt.
leftovers & storage
This leftover gnocchi bake makes delicious leftovers. Store in an airtight container in the refrigerator for up to 3-5 days.
When ready to reheat, you can microwave, heat in the oven, or on the stovetop in a frying pan. I always prefer heating leftovers on the stovetop as the gnocchi edges will get slightly crispy again.
You could also bake the leftovers in the oven at 400 degrees F for about 10 minutes or until heated through.
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Garlic Parmesan Gnocchi
Ingredients
- 30 ounces gnocchi about 2 packages
- 2 tablespoons butter or olive oil
- 5 ounces fresh baby spinach
- 3 cloves garlic minced
- 8 ounces mascarpone cheese
- 1 teaspoon lemon juice and zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup grated parmesan cheese plus 1/4 cup more to top gnocchi
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add gnocchi, tossing to brown all sides for about 5 minutes.
- In a small bowl, whisk together the mascarpone cheese, 1 teaspoon of zest, 1 teaspoon of lemon juice, 1/2 cup of water, salt, and pepper. Set aside.
- When gnocchi is mostly lightly browned, add 1/2 the spinach. Toss gently until it's wilted then add the remaining spinach and minced garlic. Cook for a few minutes longer, then reduce the heat to low.
- Add the mascarpone mixture to the gnocchi and stir to combine until creamy. Add parmesan cheese and mix again. Remove from heat and top with more parmesan cheese and serve.
