Pan Fried Lemon Gnocchi

Gnocchi is one of my favourite forms of pasta. Mixed with a light sauce usually creates a wonderfully tasty meal. Most of the time, we boil our gnocchi in preparation for dinner.

This recipe requires you to pan fry your gnocchi in preparation. There is no need to boil first. Some prefer to boil first before pan frying, however for me, I simply pan fry in butter to get the best results.

The ‘pillowy dumplings’ are pan fried in butter to a beautiful golden finish. Lightly crisp on the outside but soft and tender on the inside. The lemon zest adds a light flavour, while the toasted pine nuts add an extra crunch. Mixed with baby spinach for an incredibly tasty dinner.

The added bonus of this pan fried lemon gnocchi recipe is that you can prepare and cook the meal in around 30 minutes. You only need one pan as well to create this fabulous meal.

When pan frying the gnocchi, make sure you fry over medium heat. If your heat setting is too high you run the risk of searing the outside too quickly before cooking the inside to their tender best.

Print Recipe

Pan Fried Lemon Gnocchi

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 500 g Gnocchi
• 150 g Butter roughly chopped
• 4 cloves Garlic crushed
• 1 Brown Onion diced
• 60 g Pine Nuts
• 150 g Baby Spinach
• 3 sprigs Continental Parsley Italian Parsley
• 1 tbsp Ground Thyme
• 1 Lemon zest only
• 100 g Creme Fraiche
• 1/4 cup Parmesan

Prep Time 15 minutes Cook Time 15 minutes Servings people Ingredients 500 g Gnocchi 150 g Butter roughly chopped 4 cloves Garlic crushed 1 Brown Onion diced 60 g Pine Nuts 150 g Baby Spinach 3 sprigs Continental Parsley Italian Parsley 1 tbsp Ground Thyme 1 Lemon zest only 100 g Creme Fraiche 1/4 cup Parmesan

Instructions

1. Add 100g butter to a frying pan over medium heat.
2. Once butter is melted, add gnocchi and cook for 5-6 minutes while stirring regularly until gnocchi browns. Remove from pan and set aside.
3. Add 25g butter to pan.
4. Once butter is melted, add garlic, onion & pine nuts and cook for 3-4 minutes or until onion softens.
5. Add 25g butter to pan.
6. Once melted, add spinach and cook for about 30 seconds before then adding parsley, thyme, lemon zest, creme fraiche, parmesan and also return gnocchi to pan.
7. Stir to fully combine and continue stirring regularly until spinach wilts.
8. Remove from heat, optionally sprinkle with additional parmesan and serve.