Name: Pan Fried Gnocchi with Spinach and Sundried Tomatoes Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 500 g store-bought gnocchi (homemade works well too); Salt (to boiling water); 1 teaspoon olive oil (for boiling water, optional); 1 ½ tablespoon olive oil; 1 tablespoon sundried tomato oil (optional, substitute with butter); 100 g sundried tomatoes (cut in halve); 1 teaspoon dried sage; 1 teaspoon garlic granules (or 1 fresh garlic clove); Salt and freshly ground black pepper to taste; 3 cups baby spinach; 1 cup reserved pasta water (from gnocchi boiling); 1 tablespoon grated parmesan cheese (plus more to serve)

Jump to Recipe· 4.2 from 9 reviews

If you have a soft spot for gnocchi and crave something vibrant yet easy, you are going to absolutely adore this Pan Fried Gnocchi with Spinach and Sundried Tomatoes Recipe. It’s a perfect marriage of pillowy gnocchi, sweet and tangy sundried tomatoes, and fresh, vibrant spinach all tossed together in a golden, crispy pan fry. This recipe brings a burst of Italian-inspired flavors to your plate in just 15 minutes, making it the ultimate quick comfort meal that feels fancy but comes together effortlessly.

Ingredients You’ll Need

The image shows seven small bowls and a plate on a white marbled surface. The plate holds a pile of white, soft, puffy gnocchi pieces on the right side. Above it, a clear glass bowl is full of fresh, bright green spinach leaves. On the left side, from top to bottom, there is a small green bowl filled with dark red sun-dried tomatoes, a clear glass bowl with white and light brown spices, and below them a white measuring cup filled with light yellow oil. Lower down are two small bowls: one white and filled with green herbs, and one teal filled with red chili flakes. The colors contrast well with the white marbled background, creating a fresh and clean look. photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple, pantry-friendly ingredients that pack a punch. Each item contributes its own unique texture and flavor, ensuring every bite is an exciting harmony of crispiness, tang, and freshness.

500 g store-bought gnocchi: Ready-to-use potato dumplings that turn beautifully crispy when pan fried.

100 g sundried tomatoes, halved: Intense, chewy bursts of sweetness that elevate the dish.
1 tablespoon sundried tomato oil (optional): Adds a rich, infused flavor—substitute with butter if you prefer a creamy touch.
1 ½ tablespoon olive oil: For that perfect golden crisp on the gnocchi.

1 teaspoon dried sage: An earthy herb that enhances warmth and depth.
3 cups baby spinach: Fresh, tender greens that wilt beautifully into the dish.
1 teaspoon garlic granules (or 1 fresh garlic clove): Garlic’s unmistakable aroma and flavor that make everything better.

Salt and freshly ground black pepper to taste: To season and brighten the dish.
1 tablespoon grated parmesan cheese (plus extra for serving): Adds a salty, savory finish and creamy richness.

How to Make Pan Fried Gnocchi with Spinach and Sundried Tomatoes Recipe

Step 1: Boil the Gnocchi

Start by boiling your gnocchi in salted water for just one minute, and toss in a splash of oil to prevent sticking. This brief cooking softens them and preps them for the upcoming pan fry. Using a slotted spoon, transfer the gnocchi to a bowl, shaking off any excess water, then lay them out on a kitchen towel to drain further. Don’t forget to save about a cup of the cooking water for later steps—it’ll come in handy!

Step 2: Pan Fry the Gnocchi

Heat the olive oil and sundried tomato oil in a skillet until it’s nice and hot. Carefully place the gnocchi in a single layer, making sure each dumpling has good contact with the pan to get that irresistible golden crust. Let them cook undisturbed for around two minutes or until the bottoms are delightfully crispy.

Step 3: Add Sundried Tomatoes and Seasonings

Flip the gnocchi gently with a fork or slotted turner. Toss in the halved sundried tomatoes, garlic granules, dried sage, plus salt and pepper. Stir carefully to blend the flavors without breaking up the gnocchi, cooking for another minute so the tomatoes soften and the herbs release their aroma.

Step 4: Wilt the Spinach and Finish with Parmesan

Add the baby spinach along with about one-third cup of the reserved cooking water, then cover the pan to let the spinach wilt quickly in the steam—this should only take about a minute. Remove the lid, give everything a good stir, and sprinkle in a tablespoon of grated parmesan. Mix again, then turn off the heat and get ready to serve immediately.

How to Serve Pan Fried Gnocchi with Spinach and Sundried Tomatoes Recipe

The dish shows a close-up of small, golden-brown gnocchi pieces with a slightly crispy texture on the outside. Mixed in are wilted green spinach leaves and dark red sun-dried tomato slices, adding color contrast. The gnocchi and vegetables are sprinkled with small bits of white grated cheese. All of this is served in a white bowl on a white marbled surface. The lighting highlights the warm tones of the gnocchi and the fresh green and red colors of the spinach and tomatoes. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the dish shines beautifully on its own, a light sprinkle of extra parmesan cheese or some freshly chopped basil adds a lovely fresh finish and an extra touch of umami that your taste buds will thank you for.

Side Dishes

This warm, comforting gnocchi pairs wonderfully with a simple green salad for freshness or crusty garlic bread for an indulgent bite. For a heartier meal, serve alongside roasted chicken or grilled fish to round out the plate.

Creative Ways to Present

Try serving this dish in individual cast-iron skillets for a rustic, homey vibe or plated elegantly with a drizzle of balsamic glaze over the top to add a tangy contrast and a gourmet feel. It’s as pretty as it is delicious!

Make Ahead and Storage

Storing Leftovers

Pop any leftovers into an airtight container in the refrigerator, where they’ll stay fresh for up to two days. The flavors meld beautifully overnight, making for an even tastier next-day meal.

Freezing

Freezing pan fried gnocchi with spinach and sundried tomatoes is not ideal as the texture can suffer, especially the crispiness. If you must, freeze the gnocchi separately before pan frying for better results, then cook fresh when ready to eat.

Reheating

To reheat, gently warm the gnocchi in a non-stick pan with a splash of olive oil over medium heat. This will help restore some of that golden crispiness that makes the dish so satisfying, rather than microwaving which can turn it soggy.

FAQs

Can I use homemade gnocchi for this recipe?

Absolutely! Homemade gnocchi works fabulously. Just be careful when boiling as they cook quickly, usually within a minute or until they float, then proceed with the pan fry as outlined.

Is sundried tomato oil necessary?

Not at all. It’s optional but adds a lovely depth of flavor. You can substitute it with butter or just olive oil and still achieve a delicious result.

Can I add protein to this dish?

Yes! Grilled chicken, sautéed shrimp, or crispy pancetta make excellent additions if you’re looking for something more filling.

What if I don’t have garlic granules?

No worries—you can simply use one fresh garlic clove minced finely. It’ll add a fresher garlic taste and works perfectly well.

Can I make this recipe vegan?

Sure can! Just replace the parmesan with a vegan cheese alternative or nutritional yeast, and use olive oil instead of sundried tomato oil if it contains animal products.

Final Thoughts

This Pan Fried Gnocchi with Spinach and Sundried Tomatoes Recipe is a taste sensation that feels like a cozy hug on a plate. It’s simple, fast, and packed with flavor—a perfect weeknight dinner that still feels special. Once you try it, I’m sure it will become a beloved staple in your kitchen. Happy cooking and even happier eating!

Pan Fried Gnocchi with Spinach and Sundried Tomatoes Recipe

Ingredients You’ll Need