This crispy pan-fried Gnocchi with Spinach and Roasted Cherry Tomatoes, is a delicious quick and easy weeknight dinner that is ready in under 30 minutes!
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I know what it's like when your weekdays are busy, you're tired when you get home but still want something tasty and satisfying for dinner. This crispy gnocchi dish is a great recipe for busy nights. It's easy to make and takes about 30 minutes to pull it all together.
Made with a pack of store-bought gnocchi and some simple ingredients this is an easy midweek meal that doesn't skimp on flavour. I mean, what's not to love, little potato dumplings fried in butter and garlic and served with burst cherry tomatoes and plenty of cheese! We love this as a main meal but it's great as a starter or as a side dish too.
🛒 Ingredients
- Gnocchi- Store-bought gnocchi is fine for this recipe. You will need one package of shelf-stable gnocchi, the type you find in the pasta aisle. You can, of course, make your own gnocchi if you like. However, homemade gnocchi will increase the cooking time of this recipe.
- Spinach - I use baby spinach for this recipe. Fresh spinach is best here.
- Cherry Tomatoes - fresh cherry tomatoes on the vine will give you the best results here. They have more flavour so I recommend using them if you can.
- Butter - I use salted butter for this dish, unsalted butter doesn't give you the same result so please use salted butter.
- Cheese - Grana Padano is the cheese I like to use with this, however, you can use any similar vegetarian hard Italian cheese or parmesan cheese.
- Herbs - I use fresh flat-leaf parsley for this recipe. You will also need a couple of cloves of garlic. I use two cloves of garlic here but you can easily add extra garlic if you like!
- Pine nuts - These are a great addition to this recipe. Once toasted they add a lovely warm nutty flavour to the dish which goes very well with that delicious gnocchi!
- Other ingredients - You will also need olive oil, salt and freshly ground black pepper.
🔪 How to Make Pan-Fried Gnocchi
Please see the recipe card below for full instructions and an ingredient list.
1. Start by roasting the cherry tomatoes, add the cherry tomatoes to a roasting tin, drizzle over the balsamic vinegar and olive oil, add the salt and pepper then roast them for about 15 minutes in a hot preheated oven. While the tomatoes are roasting toast the pine nuts.
2. Add to a dry pan and cook over medium heat for a couple of minutes. Give the pine nuts a shake every minute or so to ensure they are toasted all over. Transfer to a bowl until you are ready to use them.
3. Heat a little olive oil in a large skillet add the spinach and cook until the spinach has wilted. Transfer to a medium bowl and cover to keep the spinach warm. Pan fry the gnocchi, heat 2 tablespoons of butter in a large pan, mine was a 26cm/10-inch pan. Add the uncooked gnocchi in a single layer on the frying pan.
4. Fry the gnocchi for about 16 -20 minutes, tossing now and again. You want the gnocchi to be a light golden brown. Add the chopped garlic to the pan and cook for a minute or two. Once the gnocchi and garlic are cooked add the tomatoes to the spinach along with the chopped parsley, to the pan. Season with salt and freshly ground black pepper. Toss gently then add the pine nuts and sprinkle the grated cheese over everything. Serve immediately.
👩🍳 Top Tips
- Try not to overcook the gnocchi, anything more than 20 minutes will make the gnocchi tough. You want it to be soft in the middle and crispy on the outside, so make sure the butter is hot when you add the gnocchi to the pan.
- Use a large frying pan to fry the gnocchi, you don't want the gnocchi to be too overcrowded. You want crispy gnocchi here, if the pan is too crowded you run the risk of the gnocchi being soggy.
- This is a quick recipe and comes together really quickly at the end, as soon as you have added the final ingredients serve it immediately.
❤️ Why You'll This
- Just a few simple ingredients to perfect pan-fried gnocchi! Most of which you probably already have in your cupboard or fridge.
- Crispy on the outside, soft on the inside, delicious little potato dumplings! What's not to love?
- Juicy, sweet, roasted cherry tomatoes. So good with the gnocchi and spinach!
- So tasty, mouthwateringly good!
- Ready in 30 minutes!
🔄 Variations
- Make it spicy - I love adding a little spice to this dish. Try adding a pinch of red pepper flakes for a little heat!
- Swap the herbs up - I love this with fresh parsley but you could easily swap it for fresh basil, or oregano or try it with a couple of sage leaves for a more earthy flavour.
🍽 More Tasty Gnocchi Recipes
- Creamy Gnocchi with Sun-Dried Tomatoes - this is the ultimate comfort food. Gnocchi cooked in a creamy cheesy sauce with sun-dried tomatoes and spinach!
- Pesto Gnocchi - made with peas and courgettes this gnocchi dish is perfect for Spring.
- Creamy Spinach and Mushroom Gnocchi - one of my favourites, this is a lovely cosy dish with earthy mushrooms and spinach in a creamy sauce.
🍴More Quick and Easy Weeknight Meals
Pan Fried Gnocchi Recipe
Ingredients
- 10 oz cherry tomatoes on the vine (280g/ 0.62lb)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 1.1 lb pack store bought gnocchi (500g)
- 2 tablespoon butter
- 2 cloves garlic
- 4 cups spinach (90g/3.3oz)
- 2 tablespoon chopped flat leaf parsley
- ¼ teaspoon cracked black pepper
- ½ teaspoon sea salt divided into two parts
- 20 g Grano Padano or a parmesan-style cheese. finely grated. Plus more for serving
- 2 tablespoon pinenuts (25g)
Instructions
- Preheat the oven to 200° C/ 392° F, fan oven.Add the cherry tomatoes to a roasting tin, drizzle over a tablespoon of balsamic vinegar and 1 tablespoon of olive oil, add a small pinch of salt and a pinch of freshly grated black pepper then roast them for about 15 - 20 minutes.
- While the tomatoes are roasting toast the pine nuts. Add 2 tablespoons of pine nuts to a dry hot pan and toast for about 2 or 3 minutes, tossing often. They should be golden brown. Remove from the pan and set aside until you are ready to use them.
- Add one tablespoon of olive oil to a large frying pan, add the spinach and cook until wilted. Remove from the pan to a medium-sized bowl and cover to keep it warm. Wipe the frying pan clean.
- In a large frying pan add 2 tablespoons of butter, melt the butter over medium to high heat then once the butter is bubbling add the gnocchi. Fry the gnocchi for 15-20 minutes, tossing regularly. Cook until golden brown.
- Add the minced garlic (2 cloves) and cook for a minute. Squeeze the excess liquid from the spinach. Add the spinach, the grated cheese, and the cherry tomatoes along with any juices in the roasting tin. Stir gently then add the parsley and the pine nuts.Season with salt and freshly ground black pepper.Serve immediately.
Notes
- Nutritional Information is calculated by an online nutrition tool, it is based on a serving of 3 and is approximate.
- Serving size - this amount of gnocchi is perfect for 3 people for lunch or 2 for dinner. If we have this for dinner I will sometimes serve it with a side salad or garlic bread.
- Store-bought gnocchi works perfectly well for this and makes it a really quick meal. You can, of course, make your own gnocchi but it will take longer.
- I use salted butter for this dish, unsalted butter doesn't give you the same result so please use salted butter.
- Try not to overcook the gnocchi, anything more than 20 minutes will make the gnocchi tough. You want it to be soft in the middle and crispy on the outside, so make sure the butter is piping hot but not burning so a medium-hot heat will work best.
- Use a large pan to fry the gnocchi, you don't want the gnocchi to be too overcrowded.
- Freezing and storing - I don't recommend freezing this dish. You really need to consume this dish as soon as you make it, the gnocchi gets tough as it cools and it is not suitable to reheat for the same reason.
- Make it Vegan - you can easily make this vegan by omitting the cheese and using plant-based butter, and just make sure you buy or make vegan gnocchi.
- Make it Gluten-Free - just make sure the gnocchi you buy is gluten-free and you're good.
Nutrition
- This recipe has been updated in April 2024 with new photos and an improved recipe.
Daniela
Wow this gnocchi recipe sounds delicious and your images are stunning!!! I love how the cherry tomatoes look with their stems on... so beautiful! Cant wait to make this :)!
Michelle Alston
Thanks Daniela, I hope you enjoy it x
Analida Braeger
Great presentation, And this recipe is so easy to make ! I almost cant believe it. Thanks for sharing 🙂
Karyl Henry
This looks so delicious and easy! And I love that it's perfect as a side dish with meat, or even as a light vegetarian meal. Thanks for the super easy to follow instructions too
Elena
This looks like my kind of dinner. Roasted cherry tomatoes, spinach and pine nuts make such a great flavor combo. It's just perfect with gnocchi but I bet this would work just as good with pasta, too!
Eva
Big gnocchi fan here. I generally prefer very moist servings, like cheese sauces, and never tried pan frying them. I have to try this as soon as possible, I really like roasted tomatoes!
Kelly Anthony
I have a package of gnocchi in my pantry right now that needs to be cooked so this will make the perfect meal for tonight. This will be a great recipe to have on hand when the day is busy and all I want is a comforting meal.
Paula Montenegro
I am completely in love with the idea of making this recipe! I love Italian food and sometimes make my own gnocchi. But this fast solution for everyday meals is what I need right now. Great recipe, thanks for sharing!
Tammy
It's been too long since I've had gnocci! Definitely craving it now...yours looks fantastic!
Mama Maggie's Kitchen
I think I just heard my tummy growl. lol! Must print the recipe.
Danielle
I have been a huge fan of gnocchi lately, so I am really looking forward to trying your recipe - all that garlic you are using - it must give the dish so much flavor! Can't wait.
Michelle Alston
Thanks Danielle, I'm definitely a fan of garlic 😉 I hope you enjoy it x
Nicolas Hortense
Such a gorgeous dish! So simple yet so well put together. I would pay money for that in a restaurant any day!! Thanks so much for sharing (:
Michelle Alston
Oh wow, thank you so much, Nicolas 🙂
Heather
Oh I love gnocchi! Can't wait to try this for a quick weeknight meal. Thanks for the step by step photos too 🙂 super helpful!
Michelle Alston
You're very welcome Heather, I hope you enjoy it x
Lucy Parissi
This looks so comforting and I love how easy it is to assemble.
Rebecca Blackwell
OMG this looks soooo good. I absolutely love roasted tomatoes - especially in the summer when they're at their peak and the sugars get all concentrated and delicious. I can't wait to try this. Also, your photos are gorgeous!
Morgan Eisenberg
Pan-fried gnocchi is already the way to my heart, but a 30-minute recipe is the cherry on top.
Anita @ Daily Cooking Quest
First time preparing a gnocchi at home, so I appreciate all the tricks to get that perfect dish. And this dish is so colorful too, on top of being super delicious. Thanks for sharing. 🙂
Michelle Alston
Thank you so much Anita x
Demeter
Loved all of your tips and tricks to really nailing this dish! Thank you so much.
Michelle Alston
You are so welcome Demeter Xx
Sara Welch
This was such an awesome recipe for dinner last night! So flavorful and perfect for busy nights!
Michelle Alston
Thank you so much Sara, I'm glad you enjoyed it Xx