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Close-up of Fried Gnocchi showing deep golden sear marks and glossy butter sauce.

Fried Gnocchi with Crispy Garlic Butter and Parmesan

Crispy pan-fried potato gnocchi with a golden-brown toasted crust, tossed in a glossy garlic butter sauce and finished with a heavy dusting of parmesan cheese and dried parsley flakes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Fried Gnocchi Ingredients
  • 1 lb potato gnocchi 450g; shelf-stable or refrigerated
  • 3 tbsp unsalted butter 42g; divided
  • 2 tbsp extra virgin olive oil 30ml
  • 3 cloves garlic finely minced
  • 1/4 cup parmesan cheese 25g; finely grated
  • 1 tsp dried parsley flakes 1g
  • 1/2 tsp sea salt 3g

Equipment

  • 1 12-inch Skillet Cast iron or stainless steel preferred for better searing.
  • 1 Microplane Grater For finely grating the parmesan cheese.

Method
 

The Searing Process
  1. Heat 1 tbsp (14g) butter and 2 tbsp (30ml) olive oil in a large skillet over medium-high heat until the butter stops foaming.
  2. Add gnocchi in a single layer. Cook undisturbed for 3-4 minutes until a toasted golden-brown crust and sear marks form. Flip and cook for 2 more minutes.
  3. Lower heat to medium. Add remaining 2 tbsp (28g) butter and minced garlic. Sauté for 1 minute until garlic is softened and butter is glossy and translucent.
  4. Remove from heat. Toss with salt and dried parsley. Transfer to a bowl and finish with a heavy dusting of finely grated parmesan cheese.

Notes

Use a heavy skillet for the best sear marks.
Do not boil the gnocchi beforehand; frying them raw creates the best texture.