Easy Pan Fried Vegetable Gnocchi

Easy Pan Fried Vegetable Gnocchi


(0 votes) 0 0

You can fry up this vegetable gnocchi for a fun twist of a traditional dish. These small potato dumplings are a nice alternative to pasta.

Shared by

Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 16 oz cherry tomatoes (buy 2 dry pints)
  • 1 C. packed fresh basil leaves, chopped
  • 2 Tbs. olive oil
  • 2 cloves of fresh garlic, thinly sliced
  • 1 cucumber sliced
  • handful chopped red onion
  • salt and pepper to taste
  • 2 Tbs. butter
  • 3 Tbs. olive oil
  • 1 lb potato gnocchi, whole wheat or regular (or homemade, recipe here)
  • fresh basil, to garnish
  • freshly grated parmesan, to serve (optional)

Our Readers Also Loved


Begin by chopping the tomatoes in half. Clean and de-stem the basil, then chop roughly. Pour 2 tablespoons of olive oil into a medium saucepan and set to medium heat. Slice the garlic thinly. When the oil is hot, add the garlic and saute until it has started to brown lightly, about 1 minute. Add the halved tomatoes, red onions and cucumber (and any juice) and cook for 2 minutes. Add most of the basil, reserving a few tablespoons to garnish with.Season to taste with salt and pepper. Bring the mixture to a boil, then turn the heat all the way down to low. Meanwhile, in a large saucepan, add the butter and 3 tablespoons of olive oil and turn the heat to medium. When the butter is melted and the oil is hot, add all the gnocchi. Stir with a wooden spoon to cover them with oil, then spread them out evenly so they are in one layer. Season with salt and pepper. After 5 or 6 minutes (whenever they have browned), use a wooden spoon or spatula to flip each gnocchi to brown the other side. Cook for another 3-5 minutes until browned, stirring again if necessary. Remove from heat. Turn off the burner with the tomatoes. You can either add the fried gnocchi to the pan with the tomatoes, or spoon the gnocchi onto each plate and top with tomatoes.Serve with a chopped basil leaves and grated Parmesan.

Around The Web