Crispy gnocchi with jammy cherry tomato sauce is a 30-minute, skillet dinner recipe packed with pan-seared gnocchi, juicy tomatoes, and roasted red peppers, then topped with fresh basil and Parmesan.
This one-pan weeknight dinner comes together in just 30 minutes, and celebrates simplicity in all the best ways. Cherry tomatoes, roasted red peppers, onion, and fresh herbs combine to make a flavorful and easy sauce for this crispy gnocchi recipe. Plus, it makes delicious leftovers. Garnish with more fresh basil and grated cheese, and no one will be upset.
Gnocchi is the ultimate comfort food, and even when we don’t have time to make it from scratch, shelf-stable or refrigerated options are some of our favorite shortcut ingredients. To make this crispy-edged version, you’ll quickly sizzle store-bought gnocchi in a hot skillet until they’re golden brown. There’s no need to boil them; the pan will do all the work!
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What’s in this Crispy Gnocchi Recipe?
Store-bought gnocchi tend to be drier and firmer than fresh gnocchi, which is exactly what helps them to get crispy in the pan. Once you toss the seared gnocchi with the jammy cherry tomato sauce, they’ll continue to cook just enough to reach pillowy perfection. They’re equal parts crispy and soft, which makes for an all-around delicious bite. Here’s everything you’ll need:
- Extra virgin olive oil is the essential ingredient to help take gnocchi from doughy to crispy and golden brown. And yes, it’s safe to make crispy gnocchi using extra virgin olive oil.
- Potato gnocchi: You’ll need readymade potato gnocchi for this easy dish. Of course, you could make homemade gnocchi, but for an easy weeknight dinner, I recommend using store-bought. Their firm, slightly dry texture means that they’ll get perfectly crispy. If you do want to make this recipe using fresh gnocchi, brown them well on one side before turning them, as they’re likely to be softer and more fragile!
- Cherry tomatoes have a rich, concentrated flavor and don’t require much cooking to make a quick pan sauce. As they cook, they’ll begin to burst and become jammy, creating the perfect base for the crispy gnocchi. Feel free to use grape tomatoes, Sun Gold tomatoes, or a mix of multicolored small tomatoes for this sauce.
- Roasted red peppers: A cup of chopped high-quality roasted red peppers adds a smoky flavor to the tomato sauce.
- Red onion: Thinly sliced red onions become slightly soft and sweet as they cook with the tomatoes.
- Garlic adds its signature pungent flavor. I like to grate it on a zester rather than mincing it because it melts easily into the sauce.
- Lemon zest adds a welcome brightness to the savory, umami-packed sauce.
- Kosher salt and freshly ground pepper
- Red pepper flakes: I like the addition of crushed red pepper flakes for a little heat, but you can omit this entirely, especially if you’re feeding little ones.
- Fresh basil adds a pop of green color and an herbaceous flavor.
- Parmigiano-Reggiano introduces a welcome salty edge to this gnocchi recipe.
How to Make Crispy Gnocchi
This crispy gnocchi is a family-friendly recipe you’ll quickly make a part of your regular weeknight dinner rotation. Think of this as a blueprint and swap in other seasonal vegetables year-round.
- Sear the gnocchi. In a large skillet set over medium heat, heat 1 tablespoon of olive oil for about 30 seconds or until shimmering. Add 1 (10-ounce package) shelf-stable or refrigerated potato gnocchi in a single layer and cook, undisturbed, until golden brown on one side, about 2 minutes. Flip and continue to cook until evenly golden brown, about 2 minutes more. Transfer to a plate and set aside. Repeat the process with the remaining 10-ounce package of gnocchi.
- Cook the vegetables. Once all gnocchi are browned, add 1 more tablespoon of olive oil to the pan and heat until shimmering. Add 1 pint (10 ounces) halved cherry or grape tomatoes, 1 cup chopped roasted red peppers, 1 thinly sliced red onion, 3 grated garlic cloves, the zest of 1 lemon, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes, if you like. Cook for 7 to 9 minutes, stirring occasionally, until the tomatoes begin to burst and onions have softened.
- Combine and serve. Reduce the heat to low. Return the gnocchi to the pan along with 1/4 cup thinly sliced fresh basil leaves, and 1/2 cup freshly grated Parmigiano-Reggiano, and toss to combine. Season to taste with more salt and pepper. Serve immediately, topped with more fresh basil and Parmigiano-Reggiano, if you like.
What to Serve with Crispy Gnocchi
I love to serve this crispy gnocchi for a weeknight dinner alongside a crunchy summer salad like this Big Easy Italian Salad or this Cucumber Radish Salad. Follow it up with refreshing lemon sorbet!
More Fast, Easy Gnocchi Recipes
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Crispy Gnocchi with Cherry Tomato Sauce
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 20 ounces shelf-stable or refrigerated potato gnocchi, 2 (10-ounce) packages
- 1 pint (10 ounces) cherry tomatoes, halved
- 1 cup roasted red peppers, chopped
- 1 red onion, thinly sliced
- 3 garlic cloves, grated
- Zest from 1 lemon
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup thinly sliced basil leaves, plus more for serving
- 1/2 cup grated Parmigiano-Reggiano, plus more for serving
Instructions
- Sear the gnocchi. In a large skillet set over medium heat, heat 1 tablespoon of olive oil for about 30 seconds or until shimmering. Working with one package at a time, add the gnocchi in a single layer and cook, undisturbed, until golden brown on one side, about 2 minutes. Flip and continue to cook until evenly golden brown, about 2 minutes more. Transfer to a plate and set aside. Repeat with the remaining package of gnocchi, adding a second tablespoon of olive oil to the pan.
- Sauté the vegetables. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the cherry tomatoes, roasted red peppers, onion, garlic, lemon zest, salt, black pepper, and red pepper flakes. Cook for 7 to 9 minutes, stirring occasionally, until the tomatoes begin to burst and onions have softened.
- Combine and serve. Reduce the heat to low. Add the crispy gnocchi, basil, and Parmigiano-Reggiano and toss to combine. Taste and season with more salt and pepper, if necessary. Serve immediately, topped with more basil and Parmigiano-Reggiano.
Notes
Nutrition
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