Where healthy meets delicious!

Crispy pan-fried gnocchi with zucchini, cherry tomatoes, basil, and pecorino cheese-all cooked in one pan in just 20 minutes. Golden on the outside, tender inside, and easily vegan- or gluten-free-adaptable.

pan-fried gnocchi with zucchini, cherry tomatoes, pecorino, and fresh basil in a skillet.

We know how much you’ve been enjoying our one-pan dinners, and honestly, we have too! they make dinner wonderfully fast and easy, perfect for nights when you want to spend less tiime cooking. With the longer days, I just want to be outside in my garden.

This pan-fried gnocchi is a simple, veggie-forward meal that feels both fresh and comforting. I love it when simple ingredients come together to create a dinner that is satisfying and healthy, in a short amount of time! This is made especially easy with store-bought gnocchi.

Of course, you can make your own homemade gnocchi to make this dish extra special (freeze some for busy nights), but there is never judgment in using store-bought. My theory is get the veggies in any way you can, and store bought gnocci or pasta, can be a great vehical for this!

Why you’ll love this Pan Fried Gnocchi recipe!

Made in one skillet for easy summer dinners. Perfect for busy weeknights, crispy pan-seared gnocchi, juicy tomatoes, tender zucchini, basil, and pecorino come together in one pan with little effort.

Every bite is balanced and flavorful. Pan-frying the gnocchi gives it irresistibly golden, crisp edges, while keeping the centers soft and pillowy.

It’s incredibly adaptable! Use whatever seasonal vegetables you have hiding in the fridge, growing in your garden or find at the farmers’ market.

pan Fried Gnocchi Ingredients

gnocchi skillet ingredients arranged and labeled - garlic, shallot, pecorino, pepper flakes, salt, black pepper, zucchini, tomatoes, butter, red wine vinegar, olive oil, basil, gnocchi.

Gnocchi: Shelf-stable gnocchi, refrigerated or frozen gnocchi, or homemade gnocchi all work well here. Cappello’s makes a gnocchi that is both vegan and gluten-free, ususally found in the freezer section of upscale markets. They also make a sweet potato gnocchi which I love!
Olive oil and butter: The combo adds rich flavor while helping the gnocchi develop beautifully crisp edges. if going the vegan route, just use all olive oil.
Shallot and garlic cloves: Build a savory, aromatic foundation with subtle sweetness and depth that complements the fresh vegetables.
Zucchini: Adds tender texture, freshness, and a mild sweetness, keeping the skillet feeling light and balanced. Good substitutions include, asapragus, snap peas, eggplant, green beans, etc.
Cherry tomatoes: Burst as they cook, creating juicy pockets of sweetness and acidity that lightly coat the gnocchi. A good substituion would be red bell pepper.
Red pepper flakes or Aleppo chili flakes: Add gentle heat and complexity. Aleppo offers a milder, slightly fruity warmth.
Red wine vinegar: Brightens and balances the richness of the gnocchi, butter, and cheese with a touch of acidity.
Pecorino cheese or Parmesan cheese: Adds salty, savory umami depth and helps bring all of the flavors together. Pecorino is sharper and saltier, while Parmesan is nuttier and milder. Vegans can use a vegan parmesan!
Fresh basil: Brings a burst of fresh, peppery herbal flavor that lifts and finishes the dish beautifully.

How to Make Pan Fried Gnocchi

1. Pan-fry gnocchi. In a large skillet over medium-high heat, sear the gnocchi in a single layer in a little olive oil and unsalted butter until golden brown. If needed, work in batches, giving the gnocchi plenty of room. Transfer the gnocchi to a plate.

skillet with sautéed shallots and garlic.

2. Sauté the aromatics. To the same pan, add shallots, garlic, and red pepper flakes. Add more oil if needed. Stir for 2 minutes over medium heat.

3. Add the veggies. Add zucchini, tomatoes, black pepper, and salt, and stir until lightly softened, about 6-8 minutes.

zucchini slices and cherry tomatoes sautéing in a skillet.

pan-fried gnocchi in a skillet with sautéed zucchini and cherry tomatoes, fresh basil, and shaved pecorino.

4. Assemble, taste, and adjust. Add the gnocchi back in and drizzle with red wine vinegar. Toss with the grated cheese and fresh basil. Taste and adjust, adding more vinegar, olive oil, or salt.

pan-fried gnocchi with sautéed zucchini and cherry tomatoes with red pepper flakes, basil, and grated pecorino in a skillet with a wooden spoon.

Chef’s Tips

Pan-sear the gnocchi in batches. Overcrowding the skillet traps steam, preventing the gnocchi from getting crisp and golden. Give them time to develop a golden crust before flipping -we are going for crispy here!
Vegan-ize it. If you want to make this vegan, seek out vegan gnocchi like Cappello’s brand, use all olive oil, and use a vegan parmesan cheese. You could try your hand at Vegan Parmesan Cheese or this Vegan Cheesy Sprinkle.
Use seasonal vegetables. This recipe is incredibly adaptable! Summer squash, corn, spinach, mushrooms, or eggplant, asparagus, green beans, snap peas, are all good options and variations. Saute them first before combining.

Serving Suggestions

Serve with warm bread for scooping, like sourdough or focaccia. An Italian side salad is nice, such as our Caprese Salad, Antipasto Salad, or Panzanella Salad.