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