Pan-fried Gnocchi With Cherry Tomato Sauce (30-minute meal)
on Nov 09, 2022
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Pan fried gnocchi is the perfect quick pantry meal for busy nights! Ready in less than 30 minutes, there’s no need to pre-cook the gnocchi. It’s perfectly crispy on the outside and soft and pillowy on the inside.
While you’re pan frying the gnocchi, make a quick cherry tomato sauce. It’s made with just 7 simple ingredients, but you won’t believe how delicious it is. The whole family will love this!
Why you’ll love it
I often keep a package of store-bought gnocchi in the fridge. It lasts for a while, so it’s a great alternative to pasta when you need a quick and easy weeknight dinner idea in a hurry.
When I first tried out this pan-fried gnocchi recipe, I couldn’t believe just HOW easy and delicious it was! After frying the little potato dumplings in olive oil for around just 10 minutes, they get an irresistible golden brown crispy crust on the outside while remaining soft and pillowy inside.
They’re like cute little crispy potatoes, and who doesn’t love those?
This is an incredibly simple vegetarian recipe. There’s no need to pre-cook the gnocchi, and you don’t need any fancy ingredients to make the very tasty cherry tomato sauce. All you need for that is 3 cups of cherry tomatoes (perfect for when they’re in season), or you can easily use canned cherry tomatoes instead if you like.
Add garlic, fresh basil and a few other simple pantry ingredients and the sauce is ready.
Since that first time, I’ve made this gnocchi recipe tens of times. The contrasting textures of the crispy fried gnocchi, the delicious sweet, fragrant and garlic-y tomato sauce and the generous sprinkle of tangy feta cheese on top of the dish is quite frankly heavenly.
This meal is healthy comfort food at its easiest and best. You won’t want it to end!
This makes a great simple weekend dinner as well! If you need more ideas, check out this list of 100 lazy Sunday dinners.
About the ingredients
Here’s what you need to know about the few simple ingredients you need to make this.
Olive oil: I like to use a good quality flavorsome extra virgin olive oil since this recipe uses the oil for both the sauce and for pan frying the gnocchi. It makes a difference!
Garlic: You’ll need 4 large cloves. You’ll really taste the garlic in the sauce (it’s delicious).
Cherry tomatoes: As already mentioned, when fresh cherry tomatoes (or any kind of small tomatoes) are in season, I use them in this recipe. You’ll need quite a lot (about 3 cups or 500 grams/17 ounces). At other times of year, I grab 2 cans of cherry tomatoes (2 x 14 ounces/400 grams) instead. Both versions will give you a very delicious sauce!
Balsamic vinegar, honey, salt and pepper: I add a little of all of these to the finished sauce to bring/balance out the flavors.
Fresh basil: This is key to the flavor of the sauce. Use a whole bunch. If you don’t have any, use a tablespoon of dried basil instead.
Gnocchi: Good quality store-bought gnocchi makes this a super fast recipe. I usually find fresh pre-made gnocchi in the fridge section at my local supermarket. I always check the back of the package and choose a brand with the simplest ingredients (no nasties!).
However, you can absolutely try making your own gnocchi instead! It’s actually very easy, and I’ve included my favorite potato gnocchi recipe in the notes below the recipe if you’d like to give it a go.
Alternatively, you can often find great homemade gnocchi at farmer’s markets!
I suggest sticking to potato gnocchi since it holds up really well when pan frying. However, the recipe will also work with cauliflower gnocchi or ricotta gnocchi.
Cheese (to serve): Nine times out of ten, I crumble a little feta cheese over everyone’s dish when serving this. I prefer Greek style feta. If you like, use grated parmesan or crumbled goat cheese instead.
Top tip: If you do decide to make your own gnocchi, make double and freeze half for the next time. Homemade gnocchi freezes well!
How to make it
The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.
First of all, make the simple cherry tomato sauce in a large saucepan. Start by frying the garlic in olive oil, then add the cherry tomatoes and a little water.
Simmer until the tomatoes begin to break down and make a sauce (AROUND 20 MINUTES). Then stir in the rest of the sauce ingredients (fresh basil, balsamic vinegar, honey, salt and pepper).
While the sauce is cooking, pan fry the gnocchi in a large frying pan in more olive oil (AROUND 10 MINUTES). Toss it around the pan a few times until deeply golden and crispy on all sides!
If you prefer, you can air fry the gnocchi (see recipe notes for instructions).
Briefly toss the sauce through the crispy gnocchi. Serve sprinkled with more fresh basil, and crumbled feta or your favourite cheese.
Helen’s top tips
- Why not make double the amount of sauce and freeze it for next time? This way, you’ll get your meal on the table even faster!
- Don’t move the gnocchi around in the skillet too much at first when frying it. Let it get golden and crispy in the oil. Then flip the gnocchi with a fork or jiggle the pan a few times so all sides get a chance to develop a wonderful golden crust.
- You may want to cover the gnocchi pan with a splatter screen (speaking from experience!).
- Bear in mind that homemade gnocchi can be more delicate and require more care when frying – but it’s worth the extra effort!
- After the sauce is cooked, you may need to add a little extra splash of water to loosen it up.
- Serve immediately while the gnocchi is hot and crisp.
- Save a little fresh basil for sprinkling over the finished dish. It’ll look as pretty as a picture!
How to serve
I usually serve this as an easy midweek meal by itself. I love that it’s vegetarian and think it’s tasty and satisfying enough to stand by itself. It doesn’t NEED anything else on the side.
However, if you feel like you want more green on the plates, these frozen sautéed green beans take just 10 minutes to make. Or how about a simple Greek lettuce salad for a bit of crunch?
I also think this would make a fantastic simple-but-fancy side dish. It would go perfectly with these Greek air fryer chicken meatballs, or a whole roast chicken, for example! (Have you tried out my 1-hour airfryer rotisserie chicken yet?)
In fact, I think this tasty sautéed gnocchi would go very well with any kind of grilled, baked or pan-fried fish or meat. It can make both a simple midweek meal or an impressive meal worthy of serving to guests.
Top tip: Any leftover sauce tastes fantastic on a homemade pizza! Or use it in this Greek baked eggplant recipe!
Variations
As already mentioned, I make this gnocchi recipe with tomatoes in two different ways. When cherry tomatoes are in season and affordable, I make it with fresh tomatoes.
At other times of the year, I simply grab a couple of cans of cherry tomatoes and use those instead. Both fresh and canned tomatoes make a delicious sauce, so it’s really up to you!
Here are a few other ways to try serving pan fried gnocchi:
- Pan-fry a little chopped bacon, chorizo or chicken before adding the tomatoes.
- Add some heat. Try a pinch of red pepper flakes or a small chopped chili in the sauce.
- Skip the tomato sauce! What? Yep. Try tossing a little extra olive oil along with some lemon juice or zest and grated parmesan cheese through the crispy gnocchi instead. Load up the top with lots of fresh basil and toasted pine nuts. Mmm!
- Sauté some mixed mushrooms in butter. Add a little fresh or dried thyme and plenty of salt and pepper. Toss this simple sauce through the fried gnocchi, and top with plenty of grated parmesan cheese. Again, no tomatoes.
This 12-minute casarecce pasta recipe with cherry tomatoes is another super quick and easy dinner option – this time using fresh cherry tomatoes. I hope you check that out too!
Recipe FAQs
You might be surprised to learn that you can also air fry the gnocchi instead of pan frying it!
This is what you do: Spray your air fryer basket lightly with oil. Put the gnocchi in the basket. Spray the gnocchi lightly with oil. Air fry at 390F/200C for around 15 minutes. Shake/Turn the gnocchi half way through cooking. Not very crispy after 15 minutes? Just give them another few minutes. Stir the gnocchi briefly into the tomato sauce and serve!
Yes, absolutely! You can refrigerate the sauce for up to 4 days or freeze it for up to 3 months.
As for the gnocchi, pre-made gnocchi generally keeps for quite a while in the fridge (check the use-by date). If you prefer to make your own gnocchi, you can make the dough a little ahead of time (around 6 hours) and store it well covered in the fridge. Any longer and it can start to discolor.
You can also freeze uncooked homemade gnocchi on baking trays in one layer, then throw them into freezer bags and freeze for up to 6 weeks. Defrost in the fridge, then use them as normal in the recipe.
I’ve done this many times. Simply cover and microwave for a few minutes on 80% power, or reheat gently in a saucepan. The gnocchi will no longer be very crispy, but it will still taste delicious.
Alternatively, only combine as much crispy gnocchi with the sauce as you are going to eat right away. This way, you can reheat any leftovers in a pan again with a little extra olive oil to get the gnocchi nice and crispy again!
If you’d like to try another recipe using canned cherry tomatoes (sweet and vibrant!), try this 6-ingredient chicken pizzaiola (25-minute meal!).
More easy gnocchi recipes
2. Sausage and gnocchi traybake with roasted vegetables
3. Gnocchi bake with butternut squash, sausage and kale
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Pan-fried Gnocchi With Cherry Tomato Sauce (30-Minute Meal)
Equipment
Ingredients
- 4 tablespoons olive oil, (2 for the sauce, 2 for pan frying)
- 3 cups cherry tomatoes, or other small tomatoes (17 ounces (US) or 2 x 250 gram containers – this amount doesn't have to be exact!) Alternatively, use 2 x 14oz/400 grams cans of cherry tomatoes.
- 4 cloves garlic, crushed or thinly sliced
- 17 ounces gnocchi, (packaged is great for a super quick and easy meal, but if you'd like to make your own easy gnocchi, see recipe in notes section below)
- ½ tablespoon balsamic vinegar
- 1 tablespoon honey, or a teaspoon of sugar
- ½ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
- 1 bunch fresh basil, (Reserve a little for scattering over the finished dish.) Or use a tablespoon of dried basil.
To serve
- 2 ounces feta cheese, (crumbled) or goat cheese, or grated parmesan cheese
Instructions
- Heat up around 2 tablespoons of olive oil in a large saucepan.4 tablespoons olive oil
- Add the cherry tomatoes and garlic. Let cook on high for a few minutes, then turn down the heat to medium. Add around ¼ cup (or 60ml) of water. Cook until the tomatoes break down into a chunky sauce (around 20 minutes). Shake the pan from time to time.3 cups cherry tomatoes, 4 cloves garlic
- While the sauce is cooking, heat up the remaining 2 tablespoons olive oil on a medium high heat in a large skillet. When the end of a piece of gnocchi sizzles when dipped in, add the gnocchi to the pan in one single layer. Cook for around 10 minutes, shaking the pan every now and again, until golden and crispy on all sides.17 ounces gnocchi
- Take the gnocchi off the heat. Stir the balsamic vinegar, honey, and salt and pepper into the sauce. Stir in most of the basil. Add a splash or two more water to loosen up the sauce if necessary.½ tablespoon balsamic vinegar, 1 tablespoon honey, ½ teaspoon salt, ¼ teaspoon pepper, 1 bunch fresh basil
- Quickly toss the sauce through the gnocchi in the pan. Serve immediately. Garnish with the reserved fresh basil and crumbled/grated cheese if you like.2 ounces feta cheese
Video
Notes
Recipe for homemade gnocchi
I usually use a good quality store-bought gnocchi for this recipe, just to make it super easy, but I’ve also made it with homemade gnocchi. It’s incredible! Here’s a basic recipe for potato gnocchi (you only need potatoes, flour, an egg and a bit of salt) if you’d like to try making your own some time:- Bake 1 pound/450 grams potatoes in their skins. You can either microwave for 8 to 10 minutes, bake in the oven for an hour to an hour and a half, or cook in your air fryer for about 40 minutes. Cut the potatoes in half and scoop out the potato flesh with a big spoon. Mash well in a medium bowl.
- Tip one cup of plain flour onto a large wooden board or clean work surface. Make a well in the middle and add the mashed potato, 1 egg and half a teaspoon of salt.
- Bring together and knead with your hands until you have a soft dough. Divide the dough into 4. Flour your surface and roll each piece of dough out into a long ‘sausage’ with your hands. Cut the ‘sausage’ into small rectangles. Your gnocchi are ready to cook!
If you reduce the vinegar down it makes an excellent thick sauce. Add some honey and kale or argula, salt and pepper before mixing with the gnocchi. Devine. So many ideas. Great paired with Stracciatella soup. Thanks Helen. Great recipe.
Thank you so much for the ideas, Heather, and I’m so glad you made it your own. 🙂
I added onions instead of garlic and fresh mushrooms, cooked, then added a whole chopped tomato and two kinds of cheese! I think it’s great! Thanks for the idea!
Hello Anne, I’m so happy you enjoyed it, and really pleased you ‘made it your own’. Thank you so much for letting me know!
This was one of the best recipes I have made this summer. Simple, fresh, and delicious. The balsamic vinegar with the honey is a wonderful flavor profile. I loved that this is a simple recipe with a healthy focus. Truly one of my favorites of the the last several years. My wife and kids loved it tonight when I made it. I do recommend the feta at the end ; it makes such a sublime difference.
Thanks!
Thank you so much for another great review, Tim. I love this recipe for the same reasons you have described, but you put it all into words beautifully. I agree that the feta should not be skipped if at all possible! 🙂
Excellent and delicious recipe ! Very easy to make , but please , double the recipe or you will cry for more !,
Thank you SO much for the feedback, Rosina! I’m so glad you agree with me about how delicious this is. And I agree it’s worth doubling. I sometimes do double the sauce and freeze for next time 🙂
Hi Helen, sorry but I’m a little confused… you say that there’s no need to cook the pasta, but you actually do that in the video.🤔
Hello Lorraine! Ahh, thank you so much for reminding me about that!! It’s because I’ve just updated this recipe to reflect the fact that I no longer recommend boiling the the gnocchi before pan-frying. You just don’t need to since the moisture from frying/tossing in the sauce will make sure the gnocchi tastes cooked. At some point I will get around to updating the video too! Thank you so much! 🙂
Thanks very much Helen. I’m really keen to give this a try as it looks superb!😊
It’s one of my favorite super simple meals, Lorraine. I really hope you enjoy it as much as we do! 🙂
Loved the fried gnocchi. My sauce wasn’t quite the same as used frozen home grown cherry tomatoes plus a leek & some red wine that needed using up but the fried gnocchi were really good.
So glad you liked the gnocchi, Brigitte. It’s definitely my favourite way to cook gnocchi. Nothing wrong with playing around with your own version of the sauce 😉
Even though I live in the UK I love your recipes. They are so fresh and new.
Thank you so much, Lynn – I so appreciate you taking the time to drop me a note. I’m actually originally from the UK and lived there for a few years from 2014 to 2017 and of course my whole childhood. So I suspect a lot of my recipes still appeal to Brits – at least I hope they do!
Thanks again and have a great day. I hope you enjoyed the gnocchi!