25 Skillet Gnocchi Recipes That Will Make Your Taste Buds Dance
I’ve attached a video for every recipe below from my favorite home cooks.
If you’re looking for a quick and delicious weeknight dinner, skillet gnocchi might be the perfect dish for you. The beauty of these recipes is that you don’t need to boil the gnocchi first; simply pan-fry them for a satisfying meal. Whether you’re craving crispy gnocchi with garlic and parmesan, or a comforting one-pot meal with sausage and beans, there’s something for everyone.
Let’s dive into some tasty options that are easy to prepare and full of flavor. You’ll find recipes that mix gnocchi with fresh vegetables, herbs, and cheeses to create balanced and delicious dinners. From vegetarian options to hearty meat-filled dishes, these skillet gnocchi recipes are versatile and perfect for any occasion.
Grab your ingredients and get ready to whip up something special tonight. Cooking gnocchi in a skillet not only saves time but also adds a delightful texture to this beloved Italian staple. Happy cooking!
Garlic Butter Gnocchi
Ingredients
- 1 pound gnocchi
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Fresh thyme (optional)
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
Boil the Gnocchi: Cook the gnocchi in a large pot of salted water according to package instructions. Drain and set aside.
Prepare the Pan: Melt the butter in a large skillet over medium heat. Add the garlic and red pepper flakes. Cook until the garlic is fragrant but not burnt, about 1 minute.
Fry the Gnocchi: Add the cooked gnocchi to the skillet. Increase the heat to medium-high and sear the gnocchi, stirring occasionally, until it is golden and crispy on all sides, about 5 minutes.
Season and Serve: Season the gnocchi with salt and pepper. Garnish with fresh thyme if using. Sprinkle with grated Parmesan cheese before serving. Enjoy!
Tomato Basil Gnocchi
Ingredients:
- 1 package gnocchi
- 2 tablespoons olive oil
- 1 pint cherry tomatoes
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil leaves, chopped
Instructions:
Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions, usually until they float to the top (about 3-5 minutes). Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and saute for 3-5 minutes until they start to blister.
Add the minced garlic and Italian seasoning to the skillet. Stir for about 30 seconds until fragrant.
Add the cooked gnocchi to the skillet. Toss everything together gently.
Season with salt and pepper to taste. Sprinkle the chopped basil leaves on top before serving.
Creamy Mushroom Gnocchi
Ingredients:
- 1 pound gnocchi
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
Cook the mushrooms: Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until golden brown. Season with salt and pepper.
Add garlic: Stir in minced garlic and sauté for 2-3 minutes until fragrant.
Make the sauce: Pour in chicken broth, heavy cream, and thyme. Let it simmer for about 5 minutes, or until the sauce thickens.
Cook the gnocchi: While the sauce simmers, cook gnocchi according to package instructions. Drain well but don’t rinse.
Combine: Add cooked gnocchi to the skillet with the sauce. Stir in Parmesan cheese and let it simmer for another minute.
Serve: Transfer to plates and garnish with fresh parsley if desired. Enjoy!
Spinach and Parmesan Gnocchi
Ingredients
- 16 ounces dried gnocchi
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons flour
- 2 cups milk
- 1 cup freshly grated Parmesan cheese
- 3 cups fresh spinach, roughly chopped
- Salt and pepper, to taste
- 1/4 teaspoon ground nutmeg
Instructions
Cook the gnocchi according to package directions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
Sprinkle the flour over the butter and garlic and whisk to combine, cooking for about 30 seconds.
Slowly whisk in the milk, allowing the mixture to thicken and become smooth.
Stir in the grated Parmesan cheese until fully melted and incorporated.
Add the spinach to the skillet and cook until it wilts.
Season the sauce with salt, pepper, and ground nutmeg.
Add the cooked gnocchi to the skillet and gently mix to coat them with the creamy spinach and Parmesan sauce.
Serve hot and enjoy!
Sausage and Pepper Gnocchi
Ingredients
- 1 lb. Italian sausage
- 1 package gnocchi (about 16 oz.)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz.)
- 1 tsp. dried basil
- 1 tsp. dried oregano
- Salt and pepper, to taste
- 2 tbsp. olive oil
- Fresh spinach (optional)
- Grated Parmesan cheese (optional)
Instructions
Cook the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate.
Sauté the Veggies: In the same skillet, add the remaining olive oil. Sauté bell peppers and onion until softened, about 5 minutes. Add garlic and cook for an additional 30 seconds.
Combine Ingredients: Return the sausage to the skillet. Stir in diced tomatoes, dried basil, dried oregano, salt, and pepper. Bring to a simmer.
Cook the Gnocchi: Add the gnocchi to the skillet, breaking up any clumps. Cover and simmer for about 5 minutes until the gnocchi is tender and heated through.
Finish Up: If using, stir in fresh spinach and cook until wilted, about 2 minutes. Garnish with grated Parmesan cheese, if desired.
Enjoy your delicious Sausage and Pepper Gnocchi!
Pesto Gnocchi
Ingredients:
- 1 package potato gnocchi
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 tablespoons basil pesto
- 1/2 cup heavy cream
- 1/4 cup white wine or broth
- 1 clove garlic, minced
- Salt and pepper
Instructions:
Cook the Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, about 2-3 minutes. Drain and set aside.
Sauté Onion: In a medium skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent and slightly golden, about 5 minutes.
Add Garlic: Stir in minced garlic and cook until fragrant, about 30 seconds.
Combine Pesto and Cream: Lower the heat. Add pesto, heavy cream, and white wine or broth to the skillet. Stir with a whisk to combine well.
Cook the Gnocchi: Add the cooked gnocchi to the skillet. Stir to coat the gnocchi evenly with the sauce.
Taste and Season: Taste the mixture and add salt and pepper as needed. Let everything cook together for another 2-3 minutes until heated through.
Bacon and Cheese Gnocchi
Ingredients
- 1 package gnocchi
- 6 slices bacon
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
Cook the Bacon: In a large skillet, cook bacon over medium heat until crisp. Transfer to a paper towel-lined plate. Keep about 2 tablespoons of bacon drippings in the skillet.
Cook Gnocchi: Follow the package instructions to cook the gnocchi. Drain and set aside.
Sauté Garlic: Add minced garlic to the skillet with the bacon drippings. Cook for about 30 seconds until fragrant.
Combine Ingredients: Add the gnocchi to the skillet. Pour in the heavy cream and stir in Parmesan cheese. Cook until heated through.
Add Cheese: Sprinkle the shredded mozzarella and cheddar cheese evenly over the gnocchi. Stir until the cheese is melted and bubbly.
Finish with Bacon: Crumble the cooked bacon and mix it into the skillet. Season with salt and pepper to taste.
Serve: Spoon the gnocchi onto plates and enjoy your tasty bacon and cheese gnocchi!
Lemon Garlic Gnocchi
Ingredients
- 1 1/2 tbsp olive oil
- 2 chicken breasts
- Salt and pepper
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1/2 cup heavy cream
- 1 package gnocchi
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Heat olive oil: In a large skillet over medium-high heat, add 1 1/2 tbsp olive oil.
- Sear chicken: Season the chicken breasts with salt and pepper. Add to the skillet and cook for 5-7 minutes per side until golden brown. Remove and set aside.
- Cook onions: In the same skillet, add the chopped onion. Cook for 4-5 minutes until softened.
- Add garlic: Add minced garlic and cook for 30 seconds until fragrant.
- Stir in chicken broth and lemon juice: Scrape the bottom of the pan to deglaze it.
- Add cream and gnocchi: Pour in the heavy cream and add the gnocchi. Stir well to combine.
- Cook gnocchi: Continue cooking for 5-7 minutes until the gnocchi is tender.
- Combine and finish: Add the spinach and Parmesan cheese. Stir until the spinach is wilted and the cheese is melted. Serve hot.
Butternut Squash Gnocchi
Ingredients:
- 1 butternut squash
- 1 1/2 cups chicken broth
- 2 cups gnocchi
- 1/2 pound Italian sausage
- 2 cups spinach
- Extra virgin olive oil
- Salt and pepper
- 1/2 cup ricotta cheese
- 1 egg
- 1/4 cup Parmesan cheese
- Nutmeg
Instructions:
- Preheat your oven to 400°F (200°C).
- Slice the butternut squash in half and remove the seeds.
- Drizzle olive oil over the squash and season with salt and pepper.
- Place squash halves on a baking sheet and roast for 35-45 minutes until tender.
- Let the squash cool, then scoop out the flesh and mash until smooth.
- In a large bowl, mix the mashed squash with ricotta, egg, Parmesan cheese, a pinch of salt, and a dash of nutmeg.
- Slowly add flour, 1/2 cup at a time, until a dough forms.
- Bring a large skillet to medium heat and add the Italian sausage, cooking until browned.
- Add chicken broth and gnocchi to the skillet, increasing heat to medium-high.
- Cook, covered, for about 5 minutes until gnocchi is tender.
- Stir in handfuls of spinach, allowing it to wilt.
- Serve warm and enjoy!
Browned Butter Sage Gnocchi
Ingredients
- 1 package gnocchi
- 4 tablespoons unsalted butter
- 6-8 fresh sage leaves
- 1 tablespoon olive oil
- Salt and fresh black pepper
- Grated Parmesan cheese (optional)
Instructions
- Heat Oil: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Cook Gnocchi: Add the gnocchi in a single layer. Cook for 5-6 minutes, turning often, until golden brown and crispy.
- Remove Gnocchi: Transfer the cooked gnocchi to a plate lined with paper towels.
- Melt Butter: In the same skillet, melt 4 tablespoons of unsalted butter over medium heat.
- Add Sage: Once the butter starts to foam, add the sage leaves. Cook until the butter is browned and smells nutty, about 1-2 minutes.
- Combine: Return the gnocchi to the skillet. Toss to coat in the browned butter and sage mixture.
- Season: Season generously with salt and fresh black pepper.
- Serve: If desired, sprinkle with grated Parmesan cheese and serve immediately.
Gnocchi Carbonara
Ingredients
- 1 package store-bought gnocchi
- 4 oz pancetta or guanciale, diced
- 2 large egg yolks
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp olive oil (optional)
- 1/4 cup reserved pasta water
Instructions
Cook Pancetta: In a large nonstick skillet over medium heat, cook the diced pancetta until golden and crispy, about 5 minutes. Stir occasionally to prevent burning. Remove pancetta with a slotted spoon, leaving rendered fat in the pan.
Boil Gnocchi: While the pancetta cooks, bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove gnocchi with a slotted spoon and set aside.
Mix Eggs and Cheese: In a bowl, whisk together the egg yolks, Parmesan, Pecorino, salt, and pepper. Set aside.
Cook Gnocchi: Using the same skillet, add olive oil if needed. Place the cooked gnocchi in the skillet and brown them over medium heat, turning occasionally for about 5-6 minutes.
Combine Ingredients: Reduce heat to low. Add minced garlic to the pan and cook for 1 minute. Add the crispy pancetta back in. Mix 1/4 cup reserved pasta water with the egg and cheese mixture. Slowly pour the mixture into the skillet, stirring constantly to coat the gnocchi thoroughly.
Serve: Remove from heat and serve immediately. If the sauce is too thick, add more reserved pasta water 1 tablespoon at a time until you reach desired consistency. Enjoy your creamy, delicious Gnocchi Carbonara!
Sun-Dried Tomato and Chicken Gnocchi
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 package gnocchi
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 cups fresh spinach
- 1/2 teaspoon paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Instructions:
Season and Cook Chicken: Season chicken with paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and fully cooked. Remove from skillet and set aside.
Prepare Gnocchi: In a large pot of boiling salted water, cook gnocchi according to package instructions. Drain well.
Cook Sun-Dried Tomatoes: In the same skillet, melt butter over medium heat. Add sun-dried tomatoes and sauté until fragrant.
Make Sauce: Pour in chicken broth and heavy cream. Stir well and let the mixture simmer.
Combine Ingredients: Add cooked gnocchi and chicken back into the skillet. Stir in spinach and cook until wilted.
Finish with Cheese: Sprinkle Parmesan cheese over the top. Stir until cheese is melted and the dish is creamy.
Enjoy your delicious Sun-Dried Tomato and Chicken Gnocchi!
Gorgonzola Gnocchi
Ingredients
- 1 package of gnocchi
- 1 cup Gorgonzola cheese, crumbled
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 2 cups baby spinach (optional)
- 1/4 cup chopped walnuts (optional for garnish)
Instructions
Boil the gnocchi in a large pot of salted water until they float to the surface. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the gnocchi and fry for about 8 minutes until golden and crispy. Remove and set aside.
In the same skillet, melt the butter over medium heat. Add the Gorgonzola cheese and stir until melted.
Pour in the heavy cream and stir continuously until the sauce becomes smooth and creamy.
Add the cooked gnocchi back to the skillet and mix to coat with the sauce.
Season with salt and black pepper to taste. Stir in fresh baby spinach if using, and cook until wilted.
Serve immediately, garnished with chopped walnuts if desired.
Arugula and Prosciutto Gnocchi
Ingredients
- 1 package (16 oz) potato gnocchi
- 2 ounces prosciutto, torn into bite-sized pieces
- 3 cups baby arugula (3 oz)
- 1/4 cup packed fresh flat-leaf parsley leaves
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
Cook the Gnocchi: Cook the gnocchi according to the package directions. Drain and set aside.
Prepare Prosciutto: Place the torn pieces of prosciutto in a large skillet over medium-high heat. Cook for a few minutes, turning once, until crispy. Remove from the skillet and set aside.
Heat Olive Oil: In the same skillet, add the olive oil and heat over medium heat.
Add Gnocchi: Add the cooked gnocchi to the skillet. Cook until they are crispy and golden brown, stirring occasionally.
Add Arugula and Parsley: Add the baby arugula and parsley to the skillet. Cook for a minute until the arugula is wilted.
Season and Finish: Stir in the lemon zest, lemon juice, salt, and pepper. Mix well.
Combine Everything: Return the crispy prosciutto to the skillet and toss everything together.
Serve: Serve immediately while hot. Enjoy your delicious arugula and prosciutto gnocchi!
Roasted Red Pepper Gnocchi
Ingredients:
- 1 package gnocchi
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jar roasted red peppers, drained and chopped
- 1 can white beans, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil for garnish (optional)
- Grated mozzarella or parmesan cheese (optional)
Instructions:
Cook the Gnocchi: Follow the package directions to cook the gnocchi. Once cooked, drain and set aside.
Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 4-5 minutes until soft.
Add Garlic and Peppers: Stir in the minced garlic and chopped roasted red peppers. Cook for 2-3 minutes until fragrant.
Combine Ingredients: Add white beans, vegetable broth, and red pepper flakes. Stir well and season with salt and pepper.
Simmer Everything: Add cooked gnocchi to the skillet and mix to coat with the sauce. Let it simmer for about 3-5 minutes until the gnocchi is tender and everything is heated through.
Optional Toppings: If using, sprinkle grated cheese over the top and place under the oven broiler for 1-2 minutes until melted. Garnish with fresh basil before serving.
Enjoy your Roasted Red Pepper Gnocchi!
Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.
