This pan fried gnocchi recipe uses homemade or shop bought gnocchi for a delicious and incredibly quick meal. From getting your uncooked gnocchi out of the fridge to frying them, then being sat at the dinner table tucking into crispy gnocchi takes less than 15 minutes!
This recipe uses just 4 ingredients, combining the classic and complementary flavours of butter, pancetta and potatoes. Cooking it just right, which isn’t hard, will get you some delicious crispy gnocchi that will knock your socks off.
Where do gnocchi come from?
Gnocchi are small dumplings that can actually be made out of a huge range of different ingredients – though I think of them mostly as Italian potato dumplings.
Like so many Italian foods gnocchi vary hugely by region – Tuscan gnocchi are, for example, ricotta based rather than potato.
Potato gnocchi with butter is a rather classic flavour, frequently with a simple dressing of herbs such as sage. Adding in the crispy pan fried element to this dish is what kicks it up a notch, whilst staying true to their Italian roots.
Where to get your gnocchi?
I’ve just put up a post about how to make your own homemade gnocchi, it’s really easy and makes for delicious results. You can find it by clicking here.
That recipe is great for both pan fried gnocchi, and for boiled gnocchi – I’ve a couple of other recipes up which you can browse below:
But you can also buy gnocchi from any supermarket, though they may not be in the smallest shops. The fresh and refridgerated tend to be better than the vacuum packed, and my personal favourite are currently from Waitrose. They stock some really great fresh gnocchi by Dell ‘Ugo, which comes in Spinach, Pumpkin and Potato varieties (check it out here). These are the best shop bought ones I’ve managed to find, so give them a go if you fancy it!
Know, lets fry our gnocchi!
Fried gnocchi with butter and pancetta
- 3-4 cups uncooked gnocchi (1.5-2 cups per person – remember, unlike pasta and rice, gnocchi don't really expand much when cooked, though they can a little)
- 25 g butter
- 75 g pancetta
- 1 pinch salt and pepper
- 1 tbsp herbs provençal
To serve alongside
- 100-150g per person brocolli, cauliflower, asapargus, peas etc
- First cook your gnocchi.Boil some water with a good pinch of salt in a big pan. When it's boiling add your gnocchi in batches, when they rise to the top scoop them out and pop them in a bowl to the side.
- Whilst your water is boiling you can get your pancetta crackling in a pan with about half the butter you're going to use. Start it on a low heat to render the fat nicely, then turn the heat up a little to start to brown it off when your gnocchi are done.
- Now drain off any excess water and add your cooked gnocchi to the frying pan with the rest of the butter, sprinkle over your herbs if you're using them as they'll fry nicely into the gnocchi.
- Stir the gnocchi occasionally, making sure they aren't burning. Allow them to cook long enough to get golden all over and slightly crispy.
- Sprinkle with salt and pepper, I love some chilli flakes on top too, or you could use some grated parmesan for extra creaminess and saltiness.This rich main goes well with simple steamed veg on the side.