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.
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: 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.
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.
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.
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.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop.
More Gnocchi and Pasta Recipes
After you try this recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Tonia
Crispy Pan Fried Gnocchi with Zucchini and Tomatoes
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: 30 minute Dinner, one pot meal, pasta recipe, vegetarain Main, weeknight dinner
- Method: Stove top
- Cuisine: American
- Diet: fiber, Gluten-Free, Vegetarian
Description
Ingredients
- 1 pound gnocchi, uncooked
- 2 tablespoons olive oil, divided
- 1 tablespoon butter, divided
- 1 shallot, minced
- 4 garlic cloves, minced
- 2 cups zucchini, sliced
- 1 cup cherry tomatoes, halved or whole
- 1/4 teaspoon pepper flakes or Aleppo flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon red wine vinegar
- 1/2 cup pecorino cheese or parmesan cheese, grated
- 1/2 cup fresh basil, torn
Instructions
- Pan-sear gnocchi. Pan-sear the gnocchi in a little of the olive oil and butter (add as needed) over medium-high heat until golden and crisp. Work in batches, then set aside.
- Cook aromatics. Add shallots, garlic, and more red pepper flakes with oil as needed; stir for 2 minutes over medium heat.
- Add veggies. Add zucchini, tomatoes, black pepper, and salt, stirring until lightly softened, about 6-8 minutes over medium heat.
- Combine and adjust flavor. Add the gnocchi back to the skillet with the veggies. Drizzle with red wine vinegar, then toss with grated cheese and fresh basil. Taste and adjust seasoning, add more vinegar, olive oil or salt if needed.
Notes
The gnocchi cooks through as it sears and sautés, so there's no need to boil it first.
Store leftovers in a sealed container in the fridge for 4 days. To reheat, give a quick saute on the stove.
Try our homemade gnocchi to make this dish extra special, or use store-bought gnocchi to keep it easy.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 317
- Sugar: 1.3 g
- Sodium: 640.5 mg
- Fat: 11.4 g
- Saturated Fat: 3.7 g
- Carbohydrates: 47.3 g
- Fiber: 0.8 g
- Protein: 7.7 g
- Cholesterol: 11.2 mg
Succintly summery and oh, so good! First time for gnocchi. Very addicting. I added some corn and sugar snap peas to the zucchini and cherry tomatoes. Thank you for the recipe!!
Love the additions Michelle. So glad you gave it a try!
Wow! So simple and so delicious! I love how quickly the recipe comes together. The crispy gnocchi were perfection. My husband asked me why I’ve never made this before and now wants to eat it on the regular. Thank you!
Awesome Kelly! Glad you both enjoyed. Thanks for taking time to let us know!
the crispy gnochhi with the acidity of the red wine is addicting. A seemingly simple meal that is restaurant quality. Another top recipe from Feasting at Home!
Glad you gave it a try Jenna!
I have never cooked gnocchis, but I purchased some thinking some day, I would. Well…I loved this recipe! Crispy chewy pillows with the soft zucchini and tomatoes, to die for! I only have parmesan so I used that and a lot of it. I’m making it again today and added some snap peas I needed to use. This is for sure going into rotation. Oh !! Note!! Keep an eye on your gnocchis! I just burned mine while I wrote this review. All my doors are opened so my smoke detector doesn’t go off! It will still taste good! More cheese!!
Oh geez! Glad you were able to salvaged them Jodie! Love that you are enjoying and playing around with this recipe.
Easy, delicious, and so adaptable!
Glad you enjoyed Amanda! Really appreciate your review.
This was just fantastic! I added two chopped up precooked Casio e pepe sausages that I had in the fridge and wanted to move on to this dish. I sauteed the sausage first, then moved on to the recipe. My hubby loved this dish! He’s a celiac, so I bought gluten free gnocchi. All the flavors together (the aromatics and the pepper) really amplified this dish! As his diagnosis is still sort of new (within a year), he is not always the happiest with products that say gluten free…..with all the flavors going on, I’m happy to report that this dish can go on the rotation!
So glad to hear Sharon! Good to know about the gf gnocchi.
Wonderful meal. I used spring peas in place of zucchini. Great base for vegetables. Delicious!
Perfect Laura, glad you gave it a try!
Just made this for dinner – only changes were to add a bit more red pepper flakes, and then I topped it with Burrata when serving. This will be a summer staple. Delicious!
Oh yummy! Glad you gave it a try Delphine.
Delicious and so, so simple. I’m vegan, so I used vegan parmesan to finish. The play of the peppers and the vinegar made it pop. Can’t wait to try it with my own tomatoes, which are probably a week or two away from being ready.
Great to hear Maria, glad you enjoyed!
Followed the recipe as is and it turned out great! Delicious dinner!
So glad you enjoyed this Katy! Thanks for taking time to review, much appreciated.
Delicious! First time ever that I have eaten gnocchi, turned out really tasteful and so easy to make. Great recipe…. as always. Thank you.
Glad you gave it a try Cindy!
This sounded so good, I had to make it tonight! I had all the ingredients except for zucchini, so I subbed out the zucchini for broccoli, and it still turned out great!! I loved the gnocchi’s crispy butter/oil-seared outer coating along with that softer, pillowy center. Mmmm. And the splash of red wine vinegar at the end was the perfect finishing touch!
Glad you enjoyed Rennie!
Hi, just a note. Cappello’s gnocchi is vegetarian, not vegan because it’s made with eggs.
Oh? I thought they had a vegan version?
I don’t think so. I had googled Cappello’s to see where I could find it locally, and included ‘vegan’ in my search. The response from the company came back stating “we use cage-free eggs in our gnocchi, so it is vegetarian, not vegan”.
Ok, good to know.
Could this work the frozen gnocchi? Should I let it thaw first? Or cook from frozen a bit longer? Thanks!
I would let it thaw first, have not tried it from frozen- let us know how it goes!