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This Ridiculously Easy Crispy Skillet Gnocchi is one of those recipes that's almost magical. A package of humble shelf-stable gnocchi transforms into golden, crispy little bites that taste like something you'd order at a charming Italian café... think about it as a panzanella salad with a super fun, super delicious twist!
One of my favorite parts of developing recipes is serving them to friends and family before they ever make it onto the website. This crispy skillet gnocchi has become one of those recipes I've happily made again and again while testing, and it never fails to get the same reaction.
Almost without exception, someone takes a bite, looks up, and asks, "What is this?" They can hardly believe those irresistibly golden, crispy little bites started with ordinary shelf-stable gnocchi from the grocery store. I think a lot of people walk right past that package in the pasta aisle without realizing what a hidden gem it is. Cooked the right way, shelf-stable gnocchi transforms into something completely different... crispy and golden on the outside, tender and pillowy inside, and absolutely irresistible.
Tossed with juicy tomatoes, fresh herbs, garlic-infused olive oil, sweet balsamic reduction, and a shower of freshly grated Parmesan, this simple dish tastes like summer in Italy. It's equally wonderful served alongside anything from the grill or paired with roasted chicken, seafood, pork, or beef. And if you're anything like us, don't be surprised if everyone goes back for seconds!
Recipe inspiration
I find recipe inspiration just about everywhere. It might come from a memorable restaurant meal, a magazine, something one of my sisters or a friends tells me about, an intriguing menu description, or (often) an idea that pops into my head in the middle of the night. This time, the inspiration struck while I was browsing the New York Times Cooking site. An enticing photo caught my eye, and after reading the recipe for Crispy Gnocchi with Tomato and Red Onion, I couldn't wait to give it a try! Of course nearly 7,000 5-star reviews didn't hurt either!
Like so many others, we loved it from the very first bite. However the next time I made it, I changed it up just a bit - a quick garlic-infused olive oil, a pat of butter (in addition to olive oil) for beautifully golden, crispy gnocchi, fresh lemon zest, a variety of fresh herbs, a rich balsamic reduction instead of balsamic vinegar, and, being an Italian-inspired salad, a sprinkle of freshly grated Parmesan. Simple changes, lots of fabulous flavor!
What you'll need
One of the things I love about this crispy skillet gnocchi is that it relies on a handful of simple, easy-to-find ingredients. Each one plays an important role in creating a dish that's packed with fresh, vibrant flavor.
Fresh tomatoes: A colorful mix of cherry, grape, heirloom, or vine-ripened tomatoes makes this dish especially pretty and flavorful. Use whatever looks best at the market.
Shelf-stable or frozen potato gnocchi: I especially love mini gnocchi for this recipe because the smaller pieces develop even more delicious golden, crispy edges. Regular-size shelf-stable or frozen potato gnocchi work beautifully, too.
Extra-virgin olive oil: What's an Italian dish without olive oil?
Garlic: A quick garlic infusion adds wonderful flavor throughout the dish without overpowering the fresh herbs and tomatoes.
Lemon zest: Finely grated lemon zest adds a burst of fresh flavor.
Butter: Combining butter with olive oil helps the gnocchi crisp up beautifully while adding rich, buttery flavor.
Red onion: Thinly sliced red onion adds a crisp bite and just the right amount of sharpness to balance the sweet tomatoes.
Fresh herbs: Basil, rosemary, and thyme bring the whole dish to life. Fresh herbs really make all the difference here.
Balsamic reduction: I prefer a balsamic reduction instead of regular balsamic vinegar because it adds concentrated sweetness and rich flavor without making the tomatoes watery. Homemade or store-bought both work well.
Freshly grated Parmesan: An optional (but highly recommended) shower of freshly grated Parmesan adds a savory, nutty finish that ties everything together.
Ridiculously Easy!
If you've been visiting The Café for a while, you probably know all about our Ridiculously Easy collection recipes. They're reader favorites and I love them too!
What does Ridiculously Easy mean? These are the recipes that look and taste like you spent hours in the kitchen, but secretly come together with very little effort. They're perfect for busy weeknights, relaxed entertaining, or anytime you want to serve something that feels a little special without a lot of fuss.
This Crispy Skillet Gnocchi with Tomatoes, Fresh Herbs & Parmesan recipe is a perfect example. While the garlic gently infuses the olive oil, the gnocchi become irresistibly golden and crispy in a skillet. Then it's simply a matter of tossing everything together with juicy tomatoes, fresh herbs, a drizzle of balsamic reduction, and plenty of freshly grated Parmesan. In about 20 minutes, you'll have a dish that's bursting with fresh summer flavor and guaranteed to impress.
One bite and you'll understand!
Whether you're looking for an easy weeknight dinner, a colorful summer side dish, or something a little different to serve at your next cookout, I think you're going to love this one. Just don't be surprised when someone takes a bite, smiles, and asks, "What is this?" It happens every single time!
- I love mini gnocchi because every bite gets more delicious golden, crispy edges, but regular-size shelf-stable or frozen potato gnocchi work beautifully too.
- Shelf-stable gnocchi is available in the pasta section of most larger grocery stores. You will also find it in the international area in the "Italian" section. For the best shelf stable gnocchi, look for a brand that is made in Italy. I really like DeLallo mini gnocchi.
- The combination of butter and olive oil gives you the best of both worlds. The olive oil helps the gnocchi crisp beautifully, while the butter adds wonderful flavor and helps create those irresistible golden edges.
- Feel free to prepare the garlic infused olive oil several hours in advance. Once the oil has infused, simply remove the garlic cloves and keep the oil at room temperature until you're ready to use it.
- Fresh herbs really make this recipe shine, especially in the summer when they're abundant. If you need to substitute dried herbs, use about one-third the amount called for, but the fresh herbs are well worth it if you can find them.
- For the tomatoes in this recipe, use whatever is ripe and flavorful! I love using a colorful combination of cherry, grape, heirloom, and vine-ripened tomatoes. Mixing different sizes, shapes, and colors makes the finished dish especially beautiful!
- Don't feel like making your own balsamic reduction? No problem! A good-quality store-bought version is a wonderful shortcut - this is my all-time favorite. We saw it in fine shops throughout Italy, and one of the Italian chefs we cooked with recommended the very same brand. It's a little pricey, but a bottle lasts for ages, so it's well worth it. It also makes a fun gift - we included a bottle in the Italian giveaway we shared before our trip.
- Tips for prepping ahead. This recipe is best enjoyed while the gnocchi are still warm and crispy. You can, however, prepare the garlic-infused oil, slice the onions, chop the herbs, and make the balsamic reduction ahead of time. When you're ready to serve, all you'll have left to do is crisp the gnocchi and toss everything together.
- How to serve this gnocchi salad? This recipe is delicious with grilled chicken, grilled shrimp, salmon, sliced steak, or even rotisserie chicken if you're looking for an easy weeknight meal.
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Ridiculously Easy Crispy Skillet Gnocchi with Tomatoes, Fresh Herbs & Parmesan
Ingredients
For the garlic-infused olive oil:
- 6 tablespoons extra-virgin olive oil
- 2 cloves garlic, crushed and peeled
- finely grated zest of 1 medium lemon
For the crispy gnocchi:
- 17 ounces shelf-stable gnocchi, 1 package
- 1 tablespoon garlic-infused olive oil, recipe above
- 2 tablespoons butter, I use salted butter
For the tomato salad:
- 1½ pounds ripe tomatoes, a variety of colors and sizes if possible
- ½ medium red onion, thinly sliced
- ½ teaspoon kosher salt, more to taste
- freshly ground black pepper
To finish:
- 2-3 teaspoons balsamic reduction, plus more to taste
- 3 tablespoons garlic-infused olive oil, plus more if desired
- 2 tablespoons finely chopped fresh basil
- 2 teaspoons finely chopped fresh rosemary
- 2 teaspoons fresh thyme leaves
- additional fresh herbs, for garnish
- freshly grated Parmesan cheese, for serving
Instructions
Make the garlic infused olive oil:
- Crush the garlic cloves with the flat side of a chef's knife and remove the papery skins.
- Combine the olive oil and garlic in a small microwave-safe bowl or measuring cup. Microwave on High for 45-60 seconds, or until the oil is hot but not boiling.
- Stir in the lemon zest and allow the oil to infuse while preparing the remainder of the recipe. Before using, remove and discard the garlic cloves.
Cook the gnocchi:
- Heat a large (12-inch) skillet over medium-high heat.
- Add 1 tablespoon of the garlic-infused oil and the butter. When the butter has melted and begins to sizzle, add the gnocchi, separating any pieces that are stuck together.
- Cook for 8-10 minutes, turning every 1½-2 minutes, until the gnocchi are golden brown and crispy on all sides.
- Taste one (warning-they're addictive!). Season lightly with kosher salt if needed.
Prepare the tomato mixture:
- While the gnocchi cook, prepare the tomatoes.
- Halve cherry or grape tomatoes.
- Quarter or cut larger tomatoes into bite-size wedges or chunks.
- A colorful assortment makes the finished dish especially beautiful.
- Place the tomatoes and red onion in a large serving bowl. Drizzle with the balsamic reduction and season with the kosher salt and several grinds of black pepper. Toss gently.
Assemble:
- Add the hot crispy gnocchi to the tomato mixture.
- Drizzle with 2-3 tablespoons of the garlic-infused olive oil and toss gently.
- Sprinkle with the basil, rosemary and thyme and toss once more.
Taste and adjust with additional olive oil, balsamic reduction, salt and pepper, if desired.
- Garnish with additional fresh herbs and serve immediately with freshly grated Parmesan cheese.
Notes
Add ½ cup balsamic vinegar to a small saucepan and bring to a gentle boil. Reduce the heat and simmer, stirring occasionally, until reduced to about 2-3 tablespoons and thick enough to coat the back of a spoon, 6-8 minutes. The reduction will continue to thicken as it cools.
Homemade Balsamic Reduction (Microwave)
Pour ½ cup balsamic vinegar into a medium microwave-safe measuring cup. Microwave at 50% power in 1-minute intervals, stirring between each interval, until reduced to about 2-3 tablespoons and thick enough to coat the back of a spoon. The reduction will continue to thicken as it cools.
Nutrition
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