Handmade Pan Fried Gnocchi

A close-up of golden brown gnocchi topped with a creamy sauce containing artichoke hearts and greens, served in a purple bowl.

Handmade pan-fried gnocchi is the ultimate Italian comfort food, made from scratch with tender potatoes and rich cheese. This hearty version of the beloved dish is a perfect combination of crispy, golden gnocchi paired with a savory sauce of your choice. Perfect for a cozy dinner or special occasion!

Course Homemade Pasta

Cuisine Italian

Prep Time 15

Cook Time 15

Additional Time 1

Total Time 1 30

Servings servings

Calories 286kcal

Author Diane Gail

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

US Customary - Metric

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!

Nutrition