Gnocchi Skillet with Tomatoes and Mozzarella — in 20 Minutes
Yvonne Ammann VegetarianFry gnocchi from the packet without boiling in olive oil for 6 minutes until golden, remove. Fry garlic and cherry tomatoes in the same pan for 5 minutes until the tomatoes burst, wilt the spinach, gnocchi back in, mozzarella over, lid on, 2 minutes. Fried gnocchi are crisp outside and soft inside — better than boiled.
Chilled gnocchi are the fastest supper there is, if you fry them instead of boiling: straight from the packet into the hot pan, and they turn crisp outside like fried potatoes and soft inside. With tomatoes, spinach and mozzarella the pan is done in 20 minutes, and there is only one pan to wash.
Ingredients
- 800 g Gnocchi (chilled)
- 3 tbsp Olive oil
- 3 pieces Garlic cloves
- 400 g Cherry tomatoes
- 150 g Baby spinach
- 250 g Mozzarella (torn into pieces)
- 1 tsp Oregano (dried)
- 1 tsp Salt
- Pepper
- ½ bunch Basil
- 30 g Parmesan (optional)
Method
- 1
Fry the gnocchi
Heat 2 tbsp oil in a large pan until very hot. Add the gnocchi straight from the packet, in one layer, and fry 6 minutes, turning only twice, until golden and crisp. Remove.
- 2
Tomatoes
Remaining oil, sliced garlic warmed 30 seconds, whole cherry tomatoes in and fry 5 minutes until they burst and release juice. Crush lightly with a spoon, add the oregano, salt and pepper.
- 3
Spinach
Add the spinach and stir 1 minute until wilted.
- 4
Combine
Gnocchi back in the pan and toss. Scatter the mozzarella over, lid on, heat low, 2 minutes until the cheese melts. Serve with basil and Parmesan.
Tips
- The pan takes anything: courgette, peppers, mushrooms fried with the tomatoes; diced bacon or salsiccia before the gnocchi; pesto stirred in at the end instead of mozzarella.
- Fry the gnocchi in one layer only and do not keep stirring — or they steam and stick. Better two batches.
- The chilled gnocchi from Migros and Coop (500 g for about 3 CHF) suit frying better than the shelf-stable ones — those have more starch and turn rubbery.
What can I substitute?
Crumble the feta, do not melt it — saltier and Greek. Parmesan makes it crisper.
In winter. Reduce 8 minutes until the sauce is thick, then continue as in the recipe.
Fry both with the tomatoes. Broccoli needs 2 tbsp water and a lid for 3 minutes.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Do you have to boil gnocchi before frying?
No — chilled gnocchi are pre-cooked and turn hot and crisp in the pan in 6 minutes. Boiled and then fried, they are softer and more likely to fall apart. Only homemade raw gnocchi need to go in water first.
Why do my gnocchi stick to the pan?
Too little oil, pan too cold, or turned too soon. The oil must be hot before the gnocchi go in, and they need 3 minutes undisturbed until the underside has a crust — then they release by themselves.
How much gnocchi per person?
200 g per person as a main, 150 g for children or with lots of vegetables. A 500 g packet serves two to three.
Can I reheat the gnocchi skillet?
Yes, in the pan over medium heat for 5 minutes — the gnocchi even crisp up again. The microwave makes them soft. Keeps two days in the fridge.
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