Fried Gnocchi Recipe

Heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering.

Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Stir in the tomato paste and cook 1 minute to deepen flavor.

Add the crushed tomatoes, dried oregano, dried basil (or fresh basil), red pepper flakes (if using), salt, and sugar. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt, sugar, or red pepper flakes as needed.

Keep the sauce warm on the lowest heat or transfer to a small saucepan over very low heat while you fry the gnocchi.

If gnocchi are packaged refrigerated or frozen, check package directions. For frozen gnocchi: thaw briefly or cook directly according to package. Pat gnocchi dry with paper towels to remove surface moisture—this prevents splattering when frying.

Place the gnocchi in a medium bowl. Sprinkle 2 tablespoons all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper over them. Gently toss or fold so each piece has a light, even dusting of flour. Do not over-coat; the flour helps form a crisp exterior.

Use a heavy skillet (cast iron or stainless steel) about 10 inches. Add 3/4 cup neutral oil and heat over medium-high until shimmering and a small piece of gnocchi sizzles immediately when added. Aim for an oil temperature around 350°F (175°C) if you have a thermometer.

Working in a single layer and in batches to avoid crowding (about 1/3 of the gnocchi per batch), add gnocchi to the hot oil. Let them cook undisturbed for 2–3 minutes so a crust forms on the bottom.

Flip gnocchi pieces using tongs or a slotted spoon and cook another 2–3 minutes until golden-brown and crisp on multiple sides. Total per batch ~4–6 minutes depending on size and skillet temperature.

If using, add 1/2 tablespoon butter to the pan during the last 30 seconds of cooking a batch and spoon the foaming butter over the gnocchi to add richness and color.

Transfer fried gnocchi to a paper towel–lined plate or baking sheet to drain. Season immediately with a light pinch of salt if desired. Repeat with remaining gnocchi, adding a little more oil between batches if the pan becomes dry.

Ladle warm marinara sauce onto plates or a shallow serving bowl.

Scatter the fried gnocchi on top of the marinara so each piece sits in the sauce but retains some crispness.

Sprinkle grated Parmesan over the top and finish with torn fresh basil leaves. Serve immediately so gnocchi remain crisp against the sauce.