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Pan-fried gnocchi with lemon ricotta, nuts and chives on plate.
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5 from 4 votes

Easy Pan-Fried Gnocchi (20 MIn)

Crispy pan-fried gnocchi dressed in a herby vinaigrette and topped with zesty ricotta, roasted nuts and chives make a lovely vegetarian main dish or side. We use store-bought gnocchi for a quick and easy shortcut.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Italian-American
Diet: Vegetarian
Servings (change as needed): 2 large mains (or 4 sides)
Author: Cheryl Avrich

Ingredients

  • 350 grams pre-made potato gnocchi, Note 1 (about 12 ounces)
  • 1 tablespoon olive oil (or a combination of unsalted butter and oil)

Herb Vinaigrette

  • 1 tablespoon lemon juice
  • 1 tablespoon chopped herbs, Note 2
  • 1 teaspoon honey
  • 1/4 teaspoon each, salt and black pepper (or more to taste)

Lemon Ricotta

  • 1/3 cup whole-milk ricotta, Note 3
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • pinch of kosher salt

Garnish

  • 1/4 cup toasted nuts, chopped, Note 4
  • 1/4 cup chives, chopped into 1 inch (2.5 cm) pieces
  • optional: more fresh herbs, pomegranate seeds, more lemon zest

Instructions

  • PAN FRY GNOCCHI: Melt butter and oil in large skillet on medium-high heat (I use 7/10). When hot, add gnocchi in single layer. Don't overcrowd. If doubling the recipe, do two batches. Cook gnocchi for 8-10 minutes total, until golden brown and crispy, shaking pan occasionally to flip gnocchi (you will have to turn a few with tongs or a spoon). Lower to medium heat if browning too quickly.
    If using frozen gnocchi or if you want more pillowy gnocchi, boil them first for a few minutes, then pat them dry with paper towels before pan frying.
    While gnocchi is cooking, make ricotta and herb mixture.
  • COMBINE HERB MIXTURE: Mix chopped herbs, lemon juice, honey, salt and black pepper in a small measuring cup or bowl.
  • MAKE LEMON RICOTTA: Combine ricotta, lemon zest, olive oil, salt and pepper in a small bowl.
  • ASSEMBLE: When gnocchi is crispy and cooked, stir in the herb mixture. Transfer the gnocchi to a serving plate (or leave it in the frying pan). Top with dollops of lemon ricotta, sprinkle on toasted nuts and chives. Add extra lemon zest and a drizzle of olive oil if you like. Serve.

Notes

  1. Gnocchi options: I recommend buying packaged fresh potato gnocchi in the grocery store's refrigerated section. You can use frozen gnocchi instead, but it's best if you boil them first for a couple of minutes. You can use shelf stable gnocchi but it will be chewier and denser and it has more preservatives. 
  2. Herb choices: Use any mix you like. Fresh is best, but you can mix in some dried herbs if you like (1 tablespoon fresh =1 teaspoon dried). Good options are mint, basil, rosemary, oregano, and thyme.
  3. Ricotta: Whole milk ricotta or Buffalo milk ricotta is creamy and fluffy (highly recommend). Other kinds of fresh ricotta (including light ricotta) tend to be drier, denser or more crumbly. 
  4. Nuts - and how to toast them: Good choices are pistachios, pecans, walnuts, pine nuts, almonds, and hazelnuts. To toast:
    • Pan method: dry fry them over medium-high heat, shaking them to avoid burning, for a few minutes.
    • Oven method: bake at 350F/177C for 5-7 minutes.
    • Microwave method: place in single layer on plate and microwave in 30-second intervals for about 1 1/2 minutes total, stirring in between.
  5.  Substitutions and Variations
    • try sweet potato gnocchi or homemade gnocchi.
    • add heat with red pepper flakes
    • use feta instead of ricotta (it will be much tangier)
    • substitute chopped green onions for the chives
    • sprinkle on freshly grated Parmesan cheese before serving
    • for fluffier gnocchi, boil them for two minutes before pan frying.
    • for lower calories, skip the oil in the ricotta mixture. You can also use lower-fat or skim milk ricotta but it won't be as rich and creamy. 
  6. Shortcuts:
    • Skip the pan-frying and just boil the gnocchi for a few minutes. No crispy gnocchi though! You will cut the time in half to about 10 minutes.
    • Buy toasted nuts instead of toasting them yourself.
  7. Make ahead: You can make the ricotta, nuts and herb mixture ahead, then assemble with the gnocchi before serving. You can also make the gnocchi ahead and warm it in the microwave for a few seconds or serve it at room temperature. Store leftover gnocchi in an airtight container for up to 2 days. 
 
Nutrition information is estimated using whole milk ricotta. 
Calories: 580kcal | Carbohydrates: 69g | Protein: 13g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 21mg | Sodium: 920mg | Potassium: 131mg | Fiber: 6g | Sugar: 4g | Vitamin A: 578IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 7mg