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Pan Fried Gnocchi with Spinach and Sundried Tomatoes Recipe

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4.2 from 9 reviews

A quick and delicious pan-fried gnocchi dish enhanced with sundried tomatoes, garlic, and fresh baby spinach, finished with a touch of parmesan cheese. Perfect as a satisfying main or a flavorful side, this recipe offers crispy gnocchi with a vibrant, fresh twist.

  • Total Time: 15 minutes
  • Yield: 2 servings

Ingredients

Gnocchi

  • 500 g store-bought gnocchi (homemade works well too)
  • Salt (to boiling water)
  • 1 teaspoon olive oil (for boiling water, optional)

Pan Frying

  • 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

Finishing Touches

  • 3 cups baby spinach
  • 1 cup reserved pasta water (from gnocchi boiling)
  • 1 tablespoon grated parmesan cheese (plus more to serve)

Instructions

  1. Boil Gnocchi: Bring a large pot of salted water to a boil with a teaspoon of olive oil to prevent sticking. Add the gnocchi and boil for 1 minute until they float, indicating they are cooked. Using a slotted spoon, transfer the gnocchi to a bowl and shake off excess water, then place them on a kitchen towel to drain further. Reserve about 1 cup of the cooking water for later use.
  2. Heat Oils in Skillet: Warm the olive oil and sundried tomato oil in a skillet over medium-high heat until hot but not smoking. This mixture adds richness and a deep flavor base for frying the gnocchi.
  3. Pan Fry Gnocchi: Add the gnocchi to the hot skillet in a single layer. Leave them undisturbed for about 2 minutes to develop a golden brown and crispy crust on the bottom side.
  4. Flip and Add Flavorings: Carefully turn the gnocchi over using a fork or slotted turner. Add the sundried tomatoes, garlic granules, dried sage, salt, and freshly ground black pepper. Gently stir to combine and cook for an additional 1 minute to allow the flavors to meld.
  5. Add Spinach and Wilt: Add the baby spinach to the pan along with approximately 1/3 cup of the reserved pasta water. Cover the pan with a lid if possible to help the spinach wilt evenly, cooking for about 1 minute. Remove the lid and stir everything together.
  6. Finish with Parmesan: Sprinkle about 1 tablespoon of grated parmesan cheese over the mixture, stirring gently to combine. Remove the pan from heat immediately to prevent overcooking. Serve the gnocchi hot with extra parmesan cheese as desired, either as a main dish or a flavorful side.

Notes

  • Using sundried tomato oil enhances the flavor but can be substituted with butter or additional olive oil if unavailable.
  • Fresh garlic can replace garlic granules for a more vibrant garlic flavor.
  • Make sure to spread the gnocchi in a single layer when frying to ensure crispiness all around.
  • Reserving pasta water helps to create a slight sauce consistency and aids in wilting the spinach.
  • This dish can be served as a main meal or a hearty side depending on the portion size.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main
  • Method: Frying
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipeteach.com/pan-fried-gnocchi-with-spinach-and-sundried-tomatoes-recipe/