Easy Pan-Fried Gnocchi with Lemon Ricotta and Herbs Recipe
This easy pan-fried gnocchi recipe features crispy golden gnocchi tossed with a fresh herb vinaigrette and topped with creamy lemon ricotta and toasted nuts. Perfect as a main course or a side dish, this Italian-American vegetarian dish combines delightful textures and bright flavors for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 large main servings or 4 side servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Gnocchi
- 350 grams pre-made potato gnocchi (about 12 ounces)
- 1 tablespoon olive oil (or a combination of unsalted butter and oil)
Herb Vinaigrette
- 1 tablespoon lemon juice
- 1 tablespoon chopped herbs (such as mint, basil, rosemary, oregano, thyme)
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper (or more to taste)
Lemon Ricotta
- 1/3 cup whole-milk ricotta
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- Pinch of kosher salt
Garnish
- 1/4 cup toasted nuts, chopped (pistachios, pecans, walnuts, pine nuts, almonds, or hazelnuts)
- 1/4 cup chives, chopped into 1 inch (2.5 cm) pieces
- Optional: more fresh herbs, pomegranate seeds, additional lemon zest
Instructions
- Pan Fry Gnocchi: Melt the butter and oil in a large skillet over medium-high heat. Once hot, add the gnocchi in a single layer, avoiding overcrowding the pan. Cook for 8-10 minutes, turning occasionally with tongs or a spoon to achieve an even golden brown and crispy exterior. If gnocchi are frozen or to achieve a more pillowy texture, boil them for a few minutes first and pat dry before frying. Adjust heat to medium if browning too quickly.
- Combine Herb Mixture: While the gnocchi cooks, mix chopped herbs, lemon juice, honey, salt, and black pepper in a small bowl or measuring cup until well combined.
- Make Lemon Ricotta: In a separate small bowl, stir together the ricotta, lemon zest, olive oil, and a pinch of kosher salt to create a creamy lemon ricotta topping.
- Assemble: Once gnocchi are crispy and cooked through, stir in the herb vinaigrette mixture to coat. Transfer the gnocchi to a serving plate or leave in the skillet. Top with dollops of lemon ricotta, sprinkle with toasted chopped nuts and chives. Optionally add more fresh herbs, pomegranate seeds, extra lemon zest, and a drizzle of olive oil before serving.
Notes
- Gnocchi options: Fresh refrigerated potato gnocchi is preferred. Frozen gnocchi work well if boiled first briefly before frying. Shelf-stable gnocchi will be denser and chewier.
- Herbs: Use any combination of fresh herbs such as mint, basil, rosemary, oregano, thyme. Fresh is best, but dried can be substituted at a ratio of 1 tablespoon fresh to 1 teaspoon dried.
- Ricotta: Whole milk ricotta or Buffalo milk ricotta provides the best creamy, fluffy texture. Light or other fresh ricotta styles may be drier or less creamy.
- Nuts and Toasting: Pistachios, pecans, walnuts, pine nuts, almonds, or hazelnuts work well. Toast nuts by dry pan frying over medium-high heat, baking at 350°F (177°C) for 5-7 minutes, or microwaving in 30-second intervals totaling 1.5 minutes, stirring between.
- Variations: Use sweet potato or homemade gnocchi. Add red pepper flakes for heat. Substitute feta for ricotta for tangier flavor. Swap green onions for chives. Add freshly grated Parmesan before serving. For fluffier gnocchi, boil briefly before frying. For lower calories, omit oil in the ricotta mix or use low-fat ricotta.
- Shortcuts: Skip frying by boiling gnocchi only, reducing cook time to about 10 minutes. Purchase toasted nuts instead of toasting yourself. Make ricotta, nuts, and herb mixtures ahead and assemble at serving time. Leftover gnocchi keep in airtight container up to 2 days.
