Let Me Tell You About Fried Gnocchi with Garlic & Parmesan
Alright, so picture this: It’s a chilly Tuesday after work, I’m starving (and a bit grumpy, if I’m honest), and I can’t bear the thought of waiting an hour for dinner. That’s when I bust out a bag of gnocchi and—here’s the magic—fry it up with a mess of garlic and a shower of parmesan. First time I made this, it was a complete accident while trying to reinvent leftovers, and now it’s practically a family ritual. Even my brother, who claims he hates “pasta knock-offs,” gets second helpings. Oh, and once my friend Emily tried it with ketchup. We don’t talk about that.
Why I Keep Making This (And Maybe You Will Too)
I make this when I need a dinner that feels a bit fancy but takes less time than a kettle to boil. My family goes wild for the crispy bits—honestly, the crunchier the better. (My kids fight over the last golden nugget; sometimes I hide a few for myself, shh.) It’s also a genius way to use up that half bag of gnocchi lurking in the fridge. Plus, after a few kitchen disasters involving sticky, soggy gnocchi, frying has become my salvation. No judgment if you sneak bites straight from the pan—been there, done that.
So, What Do You Need? (And What’s Swappable)
- 500g/1 lb potato gnocchi (store-bought is fine; I sometimes use the shelf-stable kind when I’m lazy, but homemade is delicious if you’re feeling ambitious)
- 2–3 big cloves of garlic, minced (or honestly, garlic powder if you’re desperate; I won’t tell)
- 2 generous tbsp olive oil (my gran swore by Bertolli, but I just use whatever’s cheapest at Tesco)
- 2 tbsp unsalted butter (salted works if that’s what you’ve got—just go easy on extra salt later)
- A handful of grated parmesan (sometimes I sub pecorino or even that pre-grated stuff in a pinch; parmesan snobs, look away now)
- Sea salt and black pepper to taste
- Optional: chopped parsley, chili flakes, or a squeeze of lemon at the end (sometimes I skip all of these and no one complains)
Here’s How I Make It (With Some Chaos)
- Heat the olive oil and butter in a big nonstick skillet over medium-high heat. (If you use just oil or just butter, it’s fine—but both is better, trust me.)
- Toss in the gnocchi straight from the packet. Don’t bother boiling it first; frying from raw is the secret to that crunch. Spread it out so every piece gets a chance to crisp up.
- Fry for about 6-8 minutes, stirring every so often. It’ll look a bit odd at first—sort of pale and sticky—but let it ride. When they’re golden and puffed, that’s your cue.
- This is where I usually sneak a taste. Don’t burn your tongue (I say this from experience… several times).
- Chuck in the minced garlic and fry for another minute or so, just until fragrant. Don’t let it go brown and bitter, unless you’re into that kind of thing.
- Kill the heat and shower the whole lot with parmesan, salt, pepper, and whatever herby or spicy bits you fancy. Toss it all together so the cheese melts and clings to each piece. If the cheese gets a bit stringy, well, that’s half the fun.
- Serve straight from the pan—no faffing around with serving dishes unless you’re hosting.
Some Notes from Many, Many Attempts
- Fresh gnocchi cooks a bit faster, but I usually use whatever’s on sale. It’s all good.
- If your gnocchi gets a tad too brown, just call it ‘rustic’. (Honestly, burnt bits are my favorite.)
- I used to add garlic right at the start—nope! It burnt every time. Now I add it once the gnocchi’s nearly done. Actually, I find it works better this way.
Mixing It Up: Variations I’ve Tried (One Gone Wrong)
- Once swapped in sweet potato gnocchi—big win; sweet and salty is ace.
- Added a handful of frozen peas one time. Turned out surprisingly nice, and my kids didn’t notice the veggies.
- I tried a vegan parmesan (on a dare) and, well, let’s just say I’m back to the real stuff now.
- For a heartier meal, I’ve thrown in cooked bacon or pancetta. Not at all traditional, but who’s checking?
About the Tools
Okay, so a big non-stick frying pan or skillet is best. But I’ve done this in my ancient cast iron pan with a glug more oil and it worked fine, just needed a bit more elbow grease for cleanup. Don’t have a microplane for the cheese? Just use a box grater or—if you must—cut it into thin shavings with a veggie peeler.
Storing Leftovers (If You Even Have Any)
You can keep leftovers in the fridge, covered, for maybe two days max, but they do lose their crunch. I actually think it tastes better the next day, reheated in the pan. But honestly, in my house it never lasts more than a day! If you want full crunch, skip the microwave and go for the skillet to reheat.
How I Like to Serve It (And A Weird Tradition)
Usually, I serve fried gnocchi with a big green salad and roasted veggies. Occasionally, I’ll pile it onto a wooden board and let everyone dive in (no forks, just fingers—don’t tell my mum). My partner swears it’s the perfect side for roast chicken, but I think it’s supper all on its own. Oh, and once we ate it while watching Bake Off reruns—somehow made both even better.
Lessons Learned (AKA My Pro Tips)
- Don’t crowd the pan. I tried rushing this step and regretted it because my gnocchi turned out all soggy and steamed instead of crispy.
- Resist shaking the pan constantly—let the gnocchi sit so it forms that lovely golden crust (I’m still working on my patience here!).
- If you’re using pre-grated parmesan, it doesn’t melt as smoothly, but hey, it’s still cheesy goodness.
Questions I Get Asked A Lot (Or At Least Once)
- Can I make this gluten-free? Sure, just use gluten-free gnocchi—there’s loads now, and Minimalist Baker has a good recipe if you want to go full DIY.
- Do I need to boil the gnocchi first? Nope, that’s the beauty of it—straight in the pan, no extra faff.
- What if I don’t have parmesan? I’ve used cheddar in a pinch. Not the same, but still tasty. Or try nutritional yeast for a dairy-free kick (learned that trick here).
- Can I freeze leftovers? Technically yes, but it gets a bit weird in texture after thawing. I probably wouldn’t bother.
- Is it really better than boiled gnocchi? For me, 100 percent yes! But that might just be my fried-food bias showing.
Oh and side note—one time I tried making this while my cat was determined to nap on top of the cookbook. Still turned out great (the gnocchi, not the cookbook).
If you want to make your own gnocchi from scratch, Serious Eats has a brilliant guide, but honestly, I’m all for shortcuts most nights. Whatever’s easiest, as long as it gets that golden crunch!
Ingredients
- 500g potato gnocchi
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 40g Parmesan cheese, freshly grated
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- Optional: red pepper flakes for garnish
Instructions
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1Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain well.
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2Heat olive oil and butter in a large non-stick skillet over medium-high heat. Add the drained gnocchi in a single layer.
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3Fry the gnocchi for 5-7 minutes, turning occasionally, until golden and crispy on all sides.
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4Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
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5Remove from heat. Season with salt and black pepper. Toss with grated Parmesan cheese and chopped parsley.
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6Serve immediately, garnished with extra Parmesan and optional red pepper flakes if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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