Skillet Gnocchi with Tomatoes, Spinach & Parmesan

With the school year starting soon, we’re thinking ahead to busy nights when extracurricular activities start. We don’t always have more than 30 minutes to spend on dinner, so when we realized this skillet dish was ready in under 15 minutes…we knew it would frequent our menu rotations. With buttery, crispy pan-fried gnocchi, cherry tomatoes, and spinach topped with shaved parmesan, this refreshing meal will become a family favorite for you too.

Cooking methods for gnocchi

No matter how you cook gnocchi, it doesn’t take long. Here are a few methods we have tried:

  1. Boil. For pillowy soft dumplings, bring a pot of salted water to a boil and cook until the gnocchi floats. Drain.
  2. Pan fry. Add a generous amount of butter and cook until the gnocchi is golden brown for a crisp exterior and soft interior.
  3. Bake. Arrange on a cookie sheet in an even layer and spray with Vegalene (#1212). Bake for 20 minutes, or until golden brown and crisp, stirring halfway through.

Buttery, crisp pan-fried gnocchi, cherry tomatoes, and spinach topped with shaved parmesan.

Skillet Gnocchi with Tomatoes, Spinach & Parmesan



  1. Melt the butter in a large skillet. Add thawed gnocchi and cook on high heat, stirring frequently for about 4 minutes. Continuously spread gnocchi evenly in the pan for crisp texture on both sides. At the same time, heat the oil in another large skillet over medium-high heat.
  2. Add the garlic and cook until fragrant and golden, 1-2 minutes. Add the tomatoes and cook, stirring, until the tomatoes wilt and begin to release their water, 3-4 minutes. Add the baby spinach, season with salt and pepper, stir and add the gnocchi.
  3. Toss to combine and cook for 1 more minute on high heat. Season with more salt and pepper to taste. Divide among plates, garnish with Parmesan shavings and serve.

Recipe from Giovanni Ranna featured in our August catalog.

Try gnocchi in these recipes!


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