This Pan-Fried Gnocchi with Spinach and Tomatoes is a vibrant, restaurant-quality meal that you can whip up in your own kitchen. Instead of boiling the gnocchi, they are pan-fried in butter until golden and crispy, then tossed with sweet roasted tomatoes, wilted spinach, and toasted pine nuts.
With a burst of flavor from balsamic vinegar and a salty finish of Grana Padano cheese, this dish is a delightful balance of textures and fresh ingredients.
Recipe Details
- Flavor Profile: The dish features the sweetness of roasted balsamic tomatoes, the nutty crunch of pine nuts, and the rich, savory taste of butter-fried dumplings.
- Texture: Crispy-on-the-outside, pillowy-on-the-inside gnocchi contrast beautifully with the juicy bursting tomatoes and soft spinach.
- Time: 20 minutes prep, 20 minutes cook time (simultaneous roasting and frying).
- Difficulty: Easy. The key is multitasking: roasting tomatoes while frying the gnocchi.
What You’ll Need
To make this recipe, you will need a roasting tin for the tomatoes and a large frying pan for the gnocchi and spinach. A separate small dry pan is useful for toasting pine nuts. The ingredients rely on high-quality store-bought gnocchi, vine-ripened tomatoes, and fresh greens to create a simple yet sophisticated pasta dish.
Ingredient Notes
- Potato Gnocchi – Use shelf-stable or refrigerated potato gnocchi. Frying them directly (without boiling) creates a superior texture that isn’t gummy.
- Cherry Tomatoes on the Vine – Roasting these on the vine enhances their sweetness and presentation, though you can remove the vines before serving.
- Balsamic Vinegar – A splash of balsamic on the tomatoes adds a tangy caramelization that deepens the flavor profile.
- Pine Nuts – Toasted pine nuts add a buttery crunch and elegance. Watch them closely as they burn fast!
- Fresh Spinach – You need a generous amount (4 cups), which wilts down to mix perfectly with the gnocchi. Squeezing out excess liquid keeps the dish from being soggy.
- Grana Padano or Parmesan – Finely grated cheese melts slightly into the warm gnocchi, binding the flavors together.
- Butter – Frying the gnocchi in butter (rather than just oil) gives them a rich, golden crust.
Add-ins and Substitutions
- Herbs – Fresh basil is a classic alternative to parsley that pairs well with tomatoes.
- Cheese – If you can’t find Grana Padano, Pecorino Romano or regular Parmesan works perfectly.
- Protein – Grilled chicken strips or sausage slices can be added for a meatier meal.
How to Make Pan-Fried Gnocchi with Spinach and Tomatoes
- Roast Tomatoes: Preheat the oven to 200° C/ 392° F (fan oven). Add the cherry tomatoes to a roasting tin. Drizzle over a tablespoon of balsamic vinegar and 1 tablespoon of olive oil. Add a small pinch of salt and a pinch of freshly grated black pepper. Roast them for about 15 – 20 minutes until they are bursting and caramelized.
- Toast Pine Nuts: While the tomatoes are roasting, add 2 tablespoons of pine nuts to a dry hot pan. Toast for about 2 or 3 minutes, tossing often, until they are golden brown. Remove from the pan immediately and set aside.
- Wilt Spinach: Add one tablespoon of olive oil to a large frying pan. Add the spinach and cook until wilted. Remove from the pan to a medium-sized bowl and cover to keep it warm. Wipe the frying pan clean.
- Fry Gnocchi: In the same large frying pan, add 2 tablespoons of butter. Melt the butter over medium to high heat. Once the butter is bubbling, add the uncooked gnocchi. Fry for 15-20 minutes, tossing regularly, until they are crispy and golden brown on the outside.
- Add Aromatics: Add the minced garlic (2 cloves) to the pan with the gnocchi and cook for a minute until fragrant.
- Combine: Squeeze any excess liquid from the wilted spinach. Add the spinach, the grated cheese, and the roasted cherry tomatoes (along with any juices from the roasting tin) to the gnocchi pan.
- Finish and Serve: Stir gently to combine. Add the chopped parsley and the toasted pine nuts. Season with remaining salt and freshly ground black pepper. Serve immediately.
Pro Tip: Don’t be tempted to boil the gnocchi first! Putting them straight into the hot butter creates a crispy shell that is similar to a roasted potato. If you boil them first, they can become mushy in the pan.
Recipe Tips
- Tomato Juices: When adding the tomatoes, make sure to scrape all the balsamic and tomato juices from the roasting tin into the pan. That liquid acts as a light sauce for the gnocchi.
- Garlic Timing: Add the garlic only in the last minute of frying the gnocchi. If you add it too early, it will burn and turn bitter before the gnocchi are crisp.
- Pine Nut Watch: Pine nuts go from golden to burnt in seconds. Shake the pan constantly and pour them onto a cool plate as soon as they smell nutty.
FAQs
- Can I use frozen spinach? You can, but make sure to thaw it and squeeze it very dry. Fresh spinach has a better texture for this quick sauté.
- Is this vegetarian? Yes, as long as you use a vegetarian-friendly hard cheese (traditional Parmesan often contains animal rennet).
- Can I make this ahead? Fried gnocchi are best eaten fresh while crispy. Reheating them can make them tough or chewy.
Serving Suggestions
- Green Salad: A simple arugula salad with lemon dressing cuts through the richness of the butter.
- Crusty Bread: Serve with focaccia to mop up the balsamic tomato juices.
- Wine: A glass of Chianti or Pinot Grigio pairs beautifully with the roasted tomatoes.
Make This Recipe in Advance
- Prep: You can roast the tomatoes and toast the pine nuts earlier in the day.
- Assembly: Wait to fry the gnocchi until just before serving to ensure the best texture.
Pan-Fried Gnocchi with Spinach and Tomatoes
- Total Time: 40 minutes
- Yield: 4 Servings 1x
- Diet: Vegetarian
Description
This Pan-Fried Gnocchi with Spinach and Tomatoes is a vibrant, restaurant-quality meal that you can whip up in your own kitchen. Instead of boiling the gnocchi, they are pan-fried in butter until golden and crispy, then tossed with sweet roasted tomatoes, wilted spinach, and toasted pine nuts. With a burst of flavor from balsamic vinegar and a salty finish of Grana Padano cheese, this dish is a delightful balance of textures and fresh ingredients.
Ingredients
The Roasted Tomatoes
- 10 oz cherry tomatoes (on the vine adds flavor, remove vines before serving)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Salt and black pepper, to taste
The Gnocchi & Greens
- 1 lb potato gnocchi (shelf-stable or refrigerated)
- 2 tablespoons butter
- 1 tablespoon olive oil (for spinach)
- 4 cups fresh spinach
- 2 garlic cloves, minced
The Finish
- 2 tablespoons pine nuts
- 1/4 cup Grana Padano or Parmesan cheese, finely grated
- 2 tablespoons flat-leaf parsley, chopped
- 1/2 teaspoon sea salt (divided use)
- 1/4 teaspoon cracked black pepper
Instructions
Roast Tomatoes
Preheat oven to 390°F (200°C). Place cherry tomatoes in a roasting tin. Drizzle with 1 tablespoon olive oil and the balsamic vinegar. Season with salt and pepper. Roast: Bake for 15–20 minutes until bursting and caramelized.
Toast Pine Nuts
While tomatoes roast, add pine nuts to a dry frying pan over medium heat. Toast: Cook for 2–3 minutes, tossing constantly, until golden brown. Remove immediately to a cool plate (they burn fast!).
Wilt Spinach
Add 1 tablespoon olive oil to a large frying pan. Add spinach and cook until just wilted. Remove spinach to a bowl. Squeeze out excess liquid. Wipe the pan clean.
Fry Gnocchi
In the same large pan, melt the butter over medium-high heat. Add the uncooked gnocchi. Fry: Cook for 15–20 minutes, tossing regularly, until they are crispy and golden brown on the outside.
Add Aromatics
Add the minced garlic to the pan with the gnocchi. Cook for 1 minute until fragrant (do not let it burn).
Combine
Add the wilted spinach, grated cheese, and the roasted tomatoes (along with all the balsamic juices from the tin) to the gnocchi.
Serve
Stir gently to combine. Top with chopped parsley and the toasted pine nuts. Season with salt and pepper and serve immediately.
Notes
Do Not Boil: This is the most important rule for this recipe! Putting the gnocchi straight from the package into the hot butter creates a crispy, golden shell similar to a roast potato. If you boil them first, they may become mushy in the pan.
Liquid Gold: When adding the roasted tomatoes, be sure to scrape in all the balsamic and tomato juices from the roasting tray. This liquid acts as a light, flavorful sauce that coats the dumplings.
Garlic Timing: Add the garlic only in the very last minute of frying the gnocchi. If added too early, it will burn and become bitter before the gnocchi are crisp.
Spinach Prep: Be sure to squeeze the water out of the wilted spinach before adding it back to the pan, otherwise, the crispy gnocchi will get soggy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner / Pasta
- Method: Stovetop / Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 Bowl
- Calories: 410
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
Keywords: pan fried gnocchi, crispy gnocchi recipe, roasted tomato pasta, vegetarian dinner, 20 minute meal, pine nuts recipe, date night dinner
