Crispy Skillet Potato Gnocchi
Pan-frying store-bought gnocchi instead of boiling them gives every piece a golden, crisp shell around a soft, pillowy center.
Boiling gnocchi is the usual approach, but a hot skillet with butter and oil turns the outside crackly and golden while keeping the inside soft. There is no need to cook them in water first, since raw gnocchi crisp up directly in the pan. Torn sage fried alongside them adds a savory, slightly earthy note that pairs well with the browned butter.
Ingredients
Method
Tap a number to mark a step doneHeat the butter and olive oil together in a large skillet over medium heat until the butter melts and begins to foam slightly.
Add the gnocchi in a single layer, being careful not to crowd the pan, and cook undisturbed for 3 to 4 minutes until golden on the bottom.
Flip the gnocchi and cook for another 3 to 4 minutes, adding the garlic and torn sage during the last minute so they do not burn.
Continue cooking, tossing occasionally, until most sides of the gnocchi are crisp and golden, about 3 more minutes total.
Season with salt and pepper, then remove the skillet from the heat and toss the gnocchi with the grated parmesan cheese.
Serve the gnocchi immediately straight from the skillet while they are still hot, crisp, and glossy with melted parmesan.
Kitchen note
Use a wide skillet so the gnocchi have room to sit flat against the surface, since crowding the pan will steam them instead of browning them.
