How To Make Handmade Pan Fried Gnocchi
This handmade pan fried gnocchi recipe delivers a comforting, from-scratch meal with a golden crispy exterior and a soft, pillowy center. Made with potatoes, ricotta, flour, and a few basic ingredients, it’s an old-world Italian dish that turns a simple plate of dumplings into something unforgettable.
Looking for more from scratch comfort dishes? Try my Cast Iron Skillet Lasagna, Tex Mex Chicken Sheet Pan Dinner, or Cast Iron Skillet Meatloaf.
Information
Gnocchi is often mistaken for pasta, but it’s actually a type of Italian dumpling. Traditionally made with potatoes and flour, it has a dense, chewy texture that pairs beautifully with just about any sauce. Some of the best gnocchi I’ve ever tasted came from an Italian Nonna’s kitchen, and that’s where I first discovered the magic of adding ricotta to the dough. Since then, I’ve never made it any other way.
That one small change—folding creamy ricotta into the mix — completely transformed the texture and flavor for me. It brings a level of richness that makes these dumplings almost melt in your mouth. This version has become my personal go-to, and I can honestly say it’s the most satisfying gnocchi I’ve made at home.
Why This Recipe Works
- Crispy edges with a tender center give this dish a comforting contrast in every bite.
- Simple, quality ingredients create a homemade dumpling that outshines anything store-bought.
- The addition of ricotta enhances richness and improves the dough’s texture.
- Pan frying after boiling adds extra flavor and a satisfying golden crust.
- Versatile sauce options let you customize the dish to suit any season or occasion.
Ingredients For Handmade Pan Fried Gnocchi
This recipe uses a handful of basic ingredients to create soft, flavorful dumplings that crisp beautifully in a hot skillet.
- Russet potatoes: A starchy variety that keeps the dough light and easy to shape.
- Whole milk ricotta: Adds creaminess and rich flavor to the dough.
- Grated parmesan: Brings in savory depth and enhances the overall texture.
- All-purpose flour: Forms the base of the dough and binds the ingredients together.
- Farm fresh eggs: Add structure and richness.
- Minced garlic: Infuses the dough with a subtle, aromatic flavor.
- Sea salt: Seasons the dough without overpowering it.
- Olive oil (for frying): Adds richness and helps crisp the exterior during pan-frying.
See recipe card below for full information on ingredients and quantities.
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Variations and Substitutions
- Swap ricotta for mashed potato only if you prefer a lighter texture.
- Use semolina flour for a firmer dumpling that holds up to heavier sauces.
- Add fresh herbs like thyme or chives to the dough for extra flavor.
- Finish with browned butter instead of sauce for a simple, elegant option.
- Use ghee or olive oil for a different frying flavor depending on the sauce.
How To Make Handmade Pan Fried Gnocchi
This recipe involves preparing a soft dough, shaping the dumplings, boiling them, and finishing them off with a crisp pan-fry for added flavor and texture.
- Prepare the dough:
Combine cooked, cooled potatoes with ricotta, parmesan, flour, eggs, and salt in a stand mixer. Use a dough hook to mix until it forms a ball and pulls away from the sides of the bowl.
- Roll into ropes:
Transfer dough to a floured surface and divide into four portions. Roll each into long ropes about 3/4 inch thick.
- Cut into pieces:
Slice ropes into bite-sized dumplings.
- Score the gnocchi:
Roll each piece down the backside of the tines of a fork to create ridges. Press the tip of your thumb into the backside of the dumpling as it comes off the fork to create an slight indentation.
- Let rest:
Allow the gnocchi to rest at room temperature for 10–15 minutes to firm up.
- Boil:
Drop gnocchi into salted boiling water. When they float to the top, remove with a slotted spoon.
- Pan fry:
Heat oil in a skillet and fry the boiled gnocchi until golden and crispy on the outside.
- Serve:
Toss with your favorite sauce and serve immediately.
Recipe FAQs
Yes, boiling is essential to cook the gnocchi through. Pan frying adds texture, but won’t cook raw dough.
Yes. Boil and cool them, coat lightly in oil, and refrigerate until ready to pan fry.
Russet potatoes are ideal because of their low moisture and high starch content.
Yes. Shape the dumplings, freeze them on a tray, then transfer to a bag. Boil from frozen.
Serve
This handmade pan fried gnocchi pairs beautifully with just about any sauce. For something simple, try it with brown butter and sage or a no cook pasta sauce. For heartier meals, serve it with creamy mushroom sauce, bolognese, or even a seasonal pumpkin alfredo. It makes an excellent main course, but also works well as a starchy side alongside roasted meats or vegetables.
Make it a part of a larger Italian-inspired menu by pairing it with fresh bread, a crisp salad, and a glass of wine. It’s a cozy, impressive dish that always satisfies.
Expert Tips
- Use a potato ricer: This helps create a smoother dough with fewer lumps for light, tender dumplings.
- Strain your ricotta: Place it in a cheesecloth-lined strainer to remove excess moisture before mixing.
- Score the gnocchi: This helps the sauce cling to the dumplings and adds to the overall flavor.
- Flour your hands and surface: Lightly floured hands keep the dough from sticking as you roll and shape.
- Fry in small batches: Avoid overcrowding the skillet so each dumpling gets crisp and golden. so the skillet isn’t overcrowded, allowing each piece to crisp properly.
Handmade Pan Fried Gnocchi
Equipment
- Potato ricer
- Measuring spoons and cups
- Food processor with dough hook attachment
- Knife
- Fork
- Baking sheet
- Parchment paper
- Large pot
- Slotted spoon
- Cast iron skillet or frying pan
- Spatula
Ingredients
- 2 cups pre-baked russet potatoes peeled, riced, and cooled to room temperature
- 1 cup whole-fat ricotta cheese
- 1/4 cup grated parmesan cheese
- 2 1/2 cups all-purpose flour plus extra for shaping and scoring
- 2 large eggs
- 2 cloves garlic pressed
- 1/8 cup extra virgin olive oil
Instructions
- Make the Gnocchi Dough:Place the cooled, riced potatoes, ricotta cheese, parmesan, flour, eggs, garlic, and olive oil in a food processor.Use the dough hook attachment to blend until the dough forms a ball and pulls away from the sides of the bowl.
- Shape the Gnocchi:Turn the dough out onto a well-floured surface and roll it into a large log.Cut the log into 5 sections, then roll each section into a 1 1/2-inch thick rope.Slice the ropes into 1 1/2-inch pieces.Score each piece with a fork: Lightly flour the back of the fork. Place the gnocchi at the start of the tines by the handle of the fork. Use your thumb to roll the gnocchi down the tines of the fork. The fork will create grooves in the front of the gnocchi. And your thumb will create a divot in the back of the gnocchi as it rolls off the fork.
- Rest the Gnocchi:Place the gnocchi on a parchment-lined tray and allow them to rest for 1 hour at room temperature.
- Boil the Gnocchi:Bring a large pot of salted water to a boil.Drop the gnocchi into the water, stirring gently. When they float to the surface, they are done.Remove with a slotted spoon and drain well.
- Pan-Fry the Gnocchi:Heat olive oil in a cast iron skillet over medium-high heat until hot.Add the gnocchi to the skillet in a single layer and allow to brown on one side before flipping.Flip the gnocchi and brown the other side.
Notes
- Use room temperature potatoes: For the best texture, make sure your potatoes are cooled to room temperature before using them. This will help the gnocchi hold their shape and not become too sticky.
- Avoid overworking the dough: Gently combine the ingredients to prevent the dough from becoming tough. If the dough feels too sticky, add a little extra flour until it’s workable.
- Perfectly browned gnocchi: For crispy, golden gnocchi, be patient and allow each side to brown before flipping them. Don’t overcrowd the skillet to ensure even frying.
- Serve with your favorite sauce: This gnocchi is versatile and pairs well with a variety of sauces—try it with marinara, pesto, or a rich butter sauce!
I would have never guessed that’s gnocchi was some thing we could make it home! Thank you for breaking down the steps, now I feel inspired to try!
I hope you do try Megan, it is such a treat!
This handmade pan-fried gnocchi is golden, crispy on the outside, and soft and pillowy on the inside. It’s a delicious, comforting dish that’s surprisingly easy to make from scratch. If you try this recipe, I’d love to hear what you think. Be sure to leave a review and let me know how it turned out for you. If you have any questions, feel free to ask in the comments — I’m happy to help!