Shelf-stable gnocchi goes straight into a hot, oiled skillet instead of a pot of boiling water, so it picks up a browned, slightly crisp crust rather than turning soft. Cherry tomatoes blister in the same pan and collapse into a light sauce with a splash of stock, wilted spinach and parmesan. One pan, twenty minutes, nothing to drain.

Skillet Gnocchi with Burst Cherry Tomatoes and Spinach

Scale

Method

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the gnocchi in a single layer and leave it alone — moving it early keeps it from browning.
5 min
Toss or flip the gnocchi and cook the second side until most pieces are golden and starting to crisp at the edges.
4 min
Push the gnocchi to one side, add the butter and garlic to the cleared space, and cook until the garlic smells nutty, not brown.
1 min
Stir in the cherry tomatoes and red pepper flakes. Cook until the tomatoes blister and a few burst on their own; press a couple against the pan with a spoon to help the rest along.
5 min
Pour in the stock and scrape up any browned bits from the bottom of the pan. Simmer until it reduces slightly and coats the gnocchi.
2 min
Stir in the spinach a handful at a time, letting each addition wilt before adding more.
2 min
Take the pan off the heat and stir in the parmesan and lemon juice. Keep stirring until the sauce clings to the gnocchi rather than pooling in the pan.
1 min
Season with salt and pepper, scatter over the basil and extra parmesan, and serve straight from the pan.

Substitutions

Baby spinach — Chopped chard or kale — both need two or three extra minutes to wilt down.
Cherry tomatoes — Halved grape tomatoes work the same way; out of season, a 14-oz can of whole cherry tomatoes, drained, is a fair swap.
Shelf-stable gnocchi — Fresh refrigerated gnocchi works too — it browns about a minute faster, so watch it closely.
Parmesan — Pecorino Romano, though it's saltier, so taste before adding more salt at the end.

Storing leftovers

Keeps in the fridge for up to 3 days in a sealed container. The gnocchi softens as it sits, so reheat gently in a skillet over medium-low heat with a splash of water or stock rather than in the microwave, which turns it rubbery.

Questions

Why not just boil the gnocchi first?

Boiling then pan-frying works too, but it dirties a second pot. Pan-frying raw gnocchi straight in oil cooks it through while building the crust in one step.

My gnocchi is sticking to the pan instead of browning. What went wrong?

The oil likely wasn't hot enough before the gnocchi went in, or the pan was crowded. Cook in two batches if your skillet is smaller than 12 inches.

Can I add a protein?

Yes — brown sliced Italian sausage or diced chicken thigh in the skillet first, set it aside, then continue the recipe and stir it back in with the spinach.

Is this good for meal prep?

It's best eaten the day it's made, since the gnocchi's texture is the point. If you do prep ahead, undercook the gnocchi slightly so it doesn't turn mushy on reheating.