Pan Fried Gnocchi Recipe

Bring a large pot of salted water to a gentle boil (enough to cook the gnocchi). Trim woody ends from the asparagus and cut spears diagonally into 1–1.5 cm pieces. Halve the cherry tomatoes. Quarter artichoke hearts if not already. Measure and mince garlic, finely chop shallot, and slice basil and parsley. Thaw peas under cold running water and drain.

Boil gnocchi

Drop the gnocchi into the boiling salted water and cook just until they float to the surface (about 2–3 minutes for fresh/store-bought gnocchi). Use a slotted spoon or spider to transfer the cooked gnocchi to a colander to drain well. Reserve 60 ml (about 1/4 cup) of the cooking water and set aside.

Dry gnocchi

Spread the drained gnocchi on a clean kitchen towel or baking sheet to allow excess surface moisture to evaporate for 5 minutes; this helps achieve a crisp exterior when pan-frying.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter has melted and begins to foam, add the gnocchi in a single layer (work in two batches if necessary). Let them fry undisturbed for 2–3 minutes, until the bottoms are golden-brown and crisp.

Stir or flip the gnocchi and continue to cook another 1–2 minutes to brown other sides. Transfer the browned gnocchi to a plate and set aside.

In the same skillet, add the remaining 1 tablespoon olive oil. Add the chopped shallot and sauté for 1 minute until translucent. Add the minced garlic and red pepper flakes and cook 30 seconds, until fragrant.

Add the asparagus pieces and sauté for 3–4 minutes until bright green and just tender (they should still have a little bite). Add the halved cherry tomatoes, artichoke hearts, and peas. Cook for another 2 minutes, stirring gently, until tomatoes start to soften and peas are heated through.

Return the browned gnocchi to the skillet with the vegetables. Toss gently to combine. If the pan seems dry, add 1–2 tablespoons of the reserved cooking water to loosen and help the ingredients come together. Stir in the lemon juice, chopped parsley, and most of the basil (reserve a little for garnish). Season with sea salt and freshly ground black pepper to taste.

Remove the skillet from heat. Sprinkle the grated Parmesan over the gnocchi and vegetables and toss briefly so the residual heat melts the cheese; if you prefer, return to low heat for 30 seconds to melt. Taste and adjust seasoning (add more salt, pepper, or lemon as needed).

Divide the pan-fried gnocchi among plates. Garnish with reserved basil leaves, an extra drizzle of olive oil if desired, and a light shower of additional Parmesan. Serve immediately.