Unlock the secret to quick, satisfying weeknight dinners with skillet gnocchi! These 18 crispy, golden recipes transform humble potato dumplings into comforting masterpieces in minutes. From creamy garlic parmesan to spicy tomato basil, discover easy one-pan wonders that will become your new go-to favorites. Get ready to impress your family with minimal effort and maximum flavor—let’s dive into these irresistible dishes!
Garlic Butter Skillet Gnocchi with Spinach
A skillet of pillowy gnocchi transforms into a rich, garlicky delight with minimal effort. This one-pan wonder comes together in under 20 minutes, making it perfect for busy weeknights. You’ll love how the spinach wilts into the buttery sauce, creating a complete meal with zero fuss.
Ingredients
– 1 (16-ounce) package shelf-stable potato gnocchi
– 3 tablespoons rich unsalted butter
– 4 cloves fresh garlic, minced
– ½ cup heavy cream
– 2 cups fresh baby spinach
– ¼ cup freshly grated Parmesan cheese
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Melt 3 tablespoons rich unsalted butter in a large skillet over medium-high heat.
2. Add 1 (16-ounce) package shelf-stable potato gnocchi to the skillet in a single layer.
3. Cook gnocchi for 5-7 minutes, turning occasionally, until golden brown on multiple sides.
4. Reduce heat to medium and add 4 cloves minced fresh garlic to the skillet.
5. Sauté garlic for 1 minute until fragrant but not browned.
6. Pour in ½ cup heavy cream and bring to a gentle simmer.
7. Stir in 2 cups fresh baby spinach and cook for 2 minutes until wilted.
8. Sprinkle ¼ cup freshly grated Parmesan cheese over the mixture.
9. Season with ½ teaspoon coarse kosher salt and ¼ teaspoon freshly cracked black pepper.
10. Toss everything together until the sauce coats the gnocchi evenly.
11. Remove from heat and let rest for 1 minute to allow sauce to thicken slightly. Perfectly pillowy gnocchi with crispy edges soak up the creamy garlic butter sauce. The fresh spinach adds vibrant color and a subtle earthy balance to the rich dish. Serve immediately in warm bowls, topped with extra Parmesan for those who want an extra cheesy kick.
Creamy Sun-Dried Tomato Skillet Gnocchi
Whip up this comforting skillet gnocchi when you need a quick, satisfying meal that feels restaurant-worthy. Pillowy potato gnocchi gets tossed in a creamy sun-dried tomato sauce with wilted spinach and savory garlic. It comes together in one pan in under 30 minutes for minimal cleanup.
Ingredients
– 1 package (16 oz) shelf-stable potato gnocchi
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1/2 cup julienned oil-packed sun-dried tomatoes, drained
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 2 cups fresh baby spinach leaves
– 1/4 teaspoon crushed red pepper flakes
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the entire package of potato gnocchi to the hot skillet in a single layer.
3. Cook the gnocchi for 5-7 minutes, turning occasionally, until golden brown on multiple sides.
4. Reduce heat to medium and push gnocchi to the edges of the skillet.
5. Add 3 minced garlic cloves to the center of the skillet and cook for 30 seconds until fragrant.
6. Stir in 1/2 cup of drained sun-dried tomatoes and 1/4 teaspoon crushed red pepper flakes.
7. Pour 1 cup of heavy cream into the skillet, scraping up any browned bits from the bottom.
8. Simmer the sauce for 2 minutes until it slightly thickens and coats the back of a spoon.
9. Sprinkle in 1/2 cup of freshly grated Parmesan cheese while stirring constantly.
10. Add 2 cups of fresh baby spinach leaves and stir until just wilted, about 1 minute.
11. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly cracked black pepper.
12. Remove from heat and let rest for 2 minutes before serving.
Perfectly creamy with chewy gnocchi pockets and bursts of tangy sun-dried tomato flavor. The wilted spinach adds freshness while the red pepper flakes provide subtle heat. Serve immediately with extra Parmesan for grating over the top.
Spicy Sausage and Kale Skillet Gnocchi
Vibrant and satisfying, this one-pan wonder transforms humble ingredients into a comforting weeknight meal. Spicy Italian sausage provides the foundation while kale adds earthy balance to pillowy potato gnocchi. Every component cooks together in a single skillet for minimal cleanup and maximum flavor development.
Ingredients
– 1 lb spicy Italian sausage, casings removed
– 1 lb shelf-stable potato gnocchi
– 4 cups chopped lacinato kale, tough stems removed
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp rich extra virgin olive oil
– 1 tsp crushed red pepper flakes
– 1/2 tsp coarse kosher salt
Instructions
1. Heat 2 tbsp rich extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add 1 lb spicy Italian sausage, breaking it into small crumbles with a wooden spoon.
3. Cook sausage for 5-7 minutes until browned and cooked through, stirring occasionally.
4. Add 1 finely diced yellow onion and cook for 3-4 minutes until translucent.
5. Stir in 3 minced garlic cloves and 1 tsp crushed red pepper flakes, cooking for 30 seconds until fragrant.
6. Add 1 lb shelf-stable potato gnocchi directly to the skillet, spreading in a single layer.
7. Cook undisturbed for 2-3 minutes until gnocchi develops golden-brown spots on one side.
8. Pour in 1 cup heavy cream and 1/2 tsp coarse kosher salt, scraping any browned bits from the skillet bottom.
9. Reduce heat to medium-low and simmer for 4-5 minutes until sauce thickens slightly.
10. Fold in 4 cups chopped lacinato kale, wilting it into the sauce for 2-3 minutes.
11. Remove skillet from heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy.
Just spooned directly from the skillet, the gnocchi maintains its pillowy texture while absorbing the spicy sausage-infused cream sauce. Crisp-edged kale provides contrasting bite against the rich, velvety background. For extra freshness, top with additional Parmesan and serve alongside crusty bread to soak up every last drop of sauce.
Lemon Parmesan Skillet Gnocchi with Peas
Last-minute dinner heroes don’t get much better than this skillet gnocchi. Lemon and Parmesan create a bright, cheesy sauce that clings perfectly to each tender potato dumpling. Frozen peas add pops of sweetness and color in under 20 minutes.
Ingredients
– 1 lb shelf-stable potato gnocchi
– 2 tbsp rich extra virgin olive oil
– 3 cloves aromatic garlic, minced
– 1 cup frozen sweet peas
– ½ cup freshly grated Parmesan cheese
– 2 tbsp tangy fresh lemon juice
– 1 tsp vibrant lemon zest
– ¼ cup chopped fresh parsley
– ½ tsp coarse kosher salt
– ¼ tsp freshly cracked black pepper
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add gnocchi in a single layer and cook undisturbed for 4-5 minutes until golden brown on one side.
3. Flip gnocchi and cook for another 3-4 minutes until lightly browned on all sides.
4. Add minced garlic and cook for 30 seconds until fragrant but not burned.
5. Pour in ¼ cup water and immediately cover the skillet to steam the gnocchi for 2 minutes.
6. Remove lid and stir in frozen peas, cooking for 1-2 minutes until peas are bright green and heated through.
7. Turn off heat and stir in Parmesan cheese until melted and creamy.
8. Add lemon juice, lemon zest, parsley, salt, and pepper, tossing to combine thoroughly.
9. Let rest for 1 minute off heat to allow flavors to meld.
10. Serve immediately while hot and creamy. Creamy Parmesan coats each pillowy gnocchi dumpling while bright lemon cuts through the richness. For extra protein, top with seared shrimp or shredded rotisserie chicken straight from the skillet.
Skillet Gnocchi with Mushrooms and Thyme
Very few dishes deliver such satisfying comfort with minimal effort. This skillet gnocchi combines earthy mushrooms with aromatic thyme for a quick, flavorful meal that feels gourmet without the fuss. Perfect for busy weeknights when you want something special but simple.
Ingredients
– 1 lb shelf-stable potato gnocchi
– 8 oz cremini mushrooms, sliced
– 2 tbsp rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 tbsp fresh thyme leaves
– 1/2 cup dry white wine
– 1/2 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1/4 tsp coarse sea salt
– 1/4 tsp freshly cracked black pepper
Instructions
1. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 8 oz sliced cremini mushrooms in a single layer and cook undisturbed for 4 minutes to develop golden-brown color.
3. Flip mushrooms and cook for another 3 minutes until evenly browned and tender.
4. Add 3 cloves minced fresh garlic and 1 tbsp fresh thyme leaves, stirring constantly for 30 seconds until fragrant.
5. Pour in 1/2 cup dry white wine, scraping up any browned bits from the skillet bottom.
6. Simmer wine for 2 minutes until reduced by half, concentrating the flavor.
7. Add 1 lb shelf-stable potato gnocchi directly to the skillet, spreading in an even layer.
8. Cook gnocchi for 5 minutes, turning occasionally, until lightly browned on multiple sides.
9. Pour in 1/2 cup heavy cream and bring to a gentle bubble.
10. Reduce heat to medium-low and simmer for 3 minutes until sauce slightly thickens.
11. Stir in 1/2 cup freshly grated Parmesan cheese until melted and creamy.
12. Season with 1/4 tsp coarse sea salt and 1/4 tsp freshly cracked black pepper, stirring to combine.
13. Remove from heat and let rest for 2 minutes before serving.
Notably creamy with pillowy gnocchi and meaty mushroom texture, this dish balances earthy and rich flavors beautifully. The crispy-edged gnocchi provides wonderful contrast to the velvety sauce. For an elegant touch, top with extra thyme sprigs and serve directly from the skillet at the table.
Pesto Chicken Skillet Gnocchi
You know those nights when you need dinner on the table fast, but you still want something that feels special? This pesto chicken skillet gnocchi delivers big flavor with minimal effort. Your family will be asking for seconds before you even sit down.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp rich extra virgin olive oil
– 1 lb shelf-stable potato gnocchi
– 1 cup vibrant basil pesto
– 1/2 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 tsp coarse kosher salt
– 1/4 tsp freshly cracked black pepper
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Season 1 pound of cubed chicken breasts with 1/4 teaspoon coarse kosher salt and 1/4 teaspoon freshly cracked black pepper.
3. Add chicken to the hot skillet in a single layer, cooking undisturbed for 4 minutes to develop a golden-brown sear.
4. Flip chicken pieces and cook for another 4 minutes until internal temperature reaches 165°F on an instant-read thermometer.
5. Remove cooked chicken from skillet and set aside on a clean plate.
6. Add 1 pound of shelf-stable potato gnocchi directly to the same skillet, toasting for 3 minutes until lightly browned.
7. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
8. Pour in 1/2 cup heavy cream and 1 cup vibrant basil pesto, stirring to combine completely.
9. Return cooked chicken to the skillet, stirring to coat everything in the creamy pesto sauce.
10. Sprinkle 1/2 cup freshly grated Parmesan cheese over the top and simmer for 2 minutes until cheese melts into the sauce.
11. Remove from heat and let rest for 2 minutes to allow flavors to meld.
Mouthwatering pillowy gnocchi soak up the creamy pesto sauce while maintaining their perfect chew. The tender chicken chunks provide satisfying protein in every bite. For a restaurant-worthy presentation, garnish with extra basil leaves and serve directly from the skillet at the table.
Cheesy Skillet Gnocchi with Broccoli
Whip up this comforting skillet dinner when you need something satisfying fast. Cheesy gnocchi and tender broccoli come together in one pan for minimal cleanup. This dish delivers restaurant-quality flavor with pantry-staple ingredients.
Ingredients
- 1 package (16 oz) shelf-stable potato gnocchi
- 2 cups fresh broccoli florets, cut into bite-sized pieces
- 1 cup shredded whole milk mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons rich extra virgin olive oil
- 2 cloves fresh garlic, minced
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Heat 2 tablespoons of extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Add the potato gnocchi to the hot skillet in a single layer, cooking undisturbed for 3-4 minutes until golden brown on one side.
- Flip the gnocchi and cook for another 2-3 minutes until lightly browned on all sides, then transfer to a plate.
- Add the broccoli florets to the same skillet and cook for 4-5 minutes until bright green and slightly tender.
- Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
- Return the gnocchi to the skillet and pour in the heavy cream, stirring to coat everything evenly.
- Sprinkle the coarse kosher salt, black pepper, and red pepper flakes over the mixture.
- Remove the skillet from heat and top evenly with shredded mozzarella and grated Parmesan cheese.
- Transfer the skillet to a preheated 400°F oven and bake for 8-10 minutes until the cheese is bubbly and lightly golden.
- Switch the oven to broil and cook for 1-2 minutes more until the cheese develops golden-brown spots.
Enjoy the contrast between the crispy-edged gnocchi and the tender-crisp broccoli beneath the molten cheese blanket. The creamy sauce clings perfectly to each bite without being overly heavy. Serve directly from the skillet for a rustic presentation that stays warm throughout the meal.
Tomato Basil Skillet Gnocchi Bake
A comforting skillet dinner that transforms humble gnocchi into a showstopping meal. This one-pan wonder combines pillowy potato dumplings with vibrant tomatoes and aromatic basil for maximum flavor with minimal cleanup. Perfect for busy weeknights when you crave something satisfying yet simple.
Ingredients
– 1 package (16 oz) shelf-stable potato gnocchi
– 2 tablespoons rich extra virgin olive oil
– 3 cloves aromatic garlic, minced
– 1 pint sweet cherry tomatoes
– 1 cup shredded low-moisture mozzarella cheese
– ½ cup freshly grated Parmesan cheese
– ¼ cup fresh basil leaves, torn
– 1 teaspoon coarse kosher salt
– ½ teaspoon crushed red pepper flakes
Instructions
1. Preheat your oven to 400°F.
2. Heat 2 tablespoons of rich extra virgin olive oil in a large oven-safe skillet over medium-high heat.
3. Add 1 package (16 oz) of shelf-stable potato gnocchi to the hot skillet, spreading them in a single layer.
4. Cook the gnocchi for 5-7 minutes, stirring occasionally, until they develop golden-brown spots.
5. Add 3 cloves of minced aromatic garlic and cook for 30 seconds until fragrant.
6. Tip: Don’t overcrowd the skillet to ensure proper browning.
7. Add 1 pint of sweet cherry tomatoes and 1 teaspoon of coarse kosher salt to the skillet.
8. Cook for 3-4 minutes until the tomatoes begin to burst and release their juices.
9. Sprinkle ½ teaspoon of crushed red pepper flakes over the mixture.
10. Remove the skillet from heat and stir in ¼ cup of torn fresh basil leaves.
11. Evenly top with 1 cup of shredded low-moisture mozzarella cheese and ½ cup of freshly grated Parmesan cheese.
12. Tip: Use low-moisture mozzarella to prevent excess liquid in your bake.
13. Transfer the skillet to the preheated 400°F oven and bake for 12-15 minutes.
14. Bake until the cheese is melted, bubbly, and lightly golden around the edges.
15. Tip: For extra browning, broil for the final 1-2 minutes while watching closely.
16. Carefully remove the hot skillet from the oven using oven mitts.
17. Let the bake rest for 5 minutes before serving.
Keep this dish simple by serving it directly from the skillet for rustic appeal. The gnocchi become delightfully chewy while the tomatoes create a bright, saucy base that balances the rich cheeses. For a complete meal, pair with a crisp green salad to cut through the dish’s comforting richness.
Skillet Gnocchi with Roasted Red Pepper Sauce
A perfectly satisfying one-pan meal comes together in minutes with this skillet gnocchi. An aromatic roasted red pepper sauce clings to tender potato dumplings for a vibrant weeknight dinner. This dish delivers restaurant-quality flavor with minimal cleanup required.
Ingredients
– 1 lb shelf-stable potato gnocchi
– 2 tbsp rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 jar (16 oz) fire-roasted red peppers, drained
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmesan cheese
– 1 tsp smoked paprika
– 1/2 tsp crushed red pepper flakes
– 1/4 cup fresh basil leaves, chopped
– Kosher salt to season
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb shelf-stable potato gnocchi to the hot skillet in a single layer.
3. Cook gnocchi for 5-7 minutes, turning occasionally, until golden brown on multiple sides.
4. Tip: Don’t overcrowd the skillet to ensure proper browning and prevent steaming.
5. Transfer browned gnocchi to a clean plate and set aside.
6. Reduce heat to medium and add remaining 1 tablespoon of rich extra virgin olive oil to the same skillet.
7. Add 3 cloves fresh garlic, minced, and cook for 30 seconds until fragrant but not browned.
8. Tip: Keep the garlic moving constantly to prevent burning and bitter flavors.
9. Add 1 jar (16 oz) fire-roasted red peppers, drained, to the skillet.
10. Use a wooden spoon to break up the peppers and cook for 2 minutes to warm through.
11. Carefully transfer the pepper mixture to a blender or food processor.
12. Add 1/2 cup heavy cream, 1 tsp smoked paprika, and 1/2 tsp crushed red pepper flakes to the blender.
13. Blend on high speed for 60 seconds until completely smooth and creamy.
14. Pour the red pepper sauce back into the skillet over medium heat.
15. Bring the sauce to a gentle simmer, stirring occasionally.
16. Return the browned gnocchi to the skillet, stirring to coat evenly with the sauce.
17. Cook for 3-4 minutes until the gnocchi are heated through and the sauce thickens slightly.
18. Remove skillet from heat and stir in 1/4 cup freshly grated Parmesan cheese until melted.
19. Tip: Remove from heat before adding cheese to prevent separation and ensure smooth incorporation.
20. Season with kosher salt to taste and fold in 1/4 cup fresh basil leaves, chopped.
21. Plate immediately while hot.
Perfectly tender gnocchi soak up the smoky, slightly spicy red pepper sauce for a satisfying texture contrast. The creamy sauce clings to every nook of the pillowy dumplings, while fresh basil adds bright herbal notes. Serve this vibrant dish with crusty bread to soak up every last bit of sauce, or top with extra Parmesan for added richness.
Bacon and Brussels Sprouts Skillet Gnocchi
Perfect for busy weeknights, this one-pan wonder transforms humble ingredients into a crave-worthy meal. Crispy bacon and caramelized Brussels sprouts create a savory foundation for tender gnocchi. You’ll have dinner on the table in under 30 minutes.
Ingredients
– 6 slices thick-cut applewood smoked bacon, chopped
– 1 pound fresh Brussels sprouts, trimmed and halved
– 1 package (16 oz) shelf-stable potato gnocchi
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon freshly cracked black pepper
– 1/4 teaspoon fine sea salt
Instructions
1. Heat a large cast-iron skillet over medium-high heat for 2 minutes until hot.
2. Add chopped bacon and cook for 6-8 minutes, stirring occasionally, until crispy and browned.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of rendered fat in the skillet.
4. Add halved Brussels sprouts cut-side down in a single layer and cook undisturbed for 4 minutes to develop deep caramelization.
5. Flip Brussels sprouts and continue cooking for 3 more minutes until tender with charred edges.
6. Push Brussels sprouts to the skillet’s perimeter and add olive oil to the center.
7. Add gnocchi to the hot oil and cook for 5 minutes, stirring occasionally, until golden brown on all sides.
8. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
9. Return cooked bacon to the skillet and toss everything together.
10. Season with sea salt and cracked pepper, then sprinkle Parmesan cheese over the top.
11. Remove from heat and let rest for 2 minutes before serving.
With crispy bacon bits and caramelized sprouts clinging to each tender gnocchi pillow, every bite delivers savory satisfaction. The Parmesan creates a subtle crust that contrasts beautifully with the dish’s creamy interior. For an extra kick, drizzle with chili oil or serve alongside a bright arugula salad to cut through the richness.
One-Pan Skillet Gnocchi with Shrimp
Fabulous one-pan meals save time and cleanup. This skillet gnocchi with shrimp delivers restaurant-quality flavor in under 30 minutes. Perfect for busy weeknights when you want something impressive but effortless.
Ingredients
– 1 lb raw large shrimp, peeled and deveined
– 1 lb shelf-stable potato gnocchi
– 2 tbsp rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 cup sweet cherry tomatoes, halved
– 2 cups fresh baby spinach
– 1/2 cup dry white wine
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmesan cheese
– 1 tsp smoked paprika
– 1/2 tsp crushed red pepper flakes
– 2 tbsp chopped fresh parsley
– Kosher salt and freshly ground black pepper
Instructions
1. Pat shrimp completely dry with paper towels and season with smoked paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
4. Transfer shrimp to a clean plate using tongs, leaving oil in the skillet.
5. Add gnocchi to the hot skillet and cook undisturbed for 3 minutes until golden brown on one side.
6. Push gnocchi to one side and add minced garlic to the empty space, cooking for 30 seconds until fragrant.
7. Pour in white wine, scraping up any browned bits from the bottom of the skillet.
8. Add halved cherry tomatoes and cook for 2 minutes until they begin to soften.
9. Stir in heavy cream and bring to a gentle simmer.
10. Reduce heat to medium and cook for 4 minutes until sauce slightly thickens.
11. Add baby spinach and cook for 1 minute until just wilted.
12. Return cooked shrimp to the skillet along with any accumulated juices.
13. Sprinkle with Parmesan cheese, red pepper flakes, and fresh parsley.
14. Gently toss everything together until well combined and heated through.
15. Remove from heat and let rest for 2 minutes before serving. Outstandingly creamy sauce clings to each tender gnocchi pocket while plump shrimp add satisfying protein. The slight spice from red pepper flakes balances the rich cream base beautifully. Serve immediately in shallow bowls with crusty bread for soaking up every last bit of sauce.
Brown Butter Sage Skillet Gnocchi
Ready for a skillet meal that transforms humble gnocchi into something extraordinary? Rich brown butter and fragrant sage create a sauce that clings perfectly to each pillowy potato dumpling. This one-pan wonder comes together in under 30 minutes for maximum weeknight appeal.
Ingredients
– 1 pound shelf-stable potato gnocchi
– 6 tablespoons unsalted European-style butter
– 20 fresh sage leaves
– 3 garlic cloves, thinly sliced
– ½ cup grated Parmesan cheese
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon flaky sea salt
Instructions
1. Place 6 tablespoons unsalted European-style butter in a large skillet over medium heat.
2. Cook butter for 3-4 minutes until it turns golden brown and develops nutty aromas, swirling the pan occasionally.
3. Add 20 fresh sage leaves to the browned butter and fry for 30 seconds until crisp but not burned.
4. Remove sage leaves with tongs and transfer to a paper towel-lined plate.
5. Add 1 pound shelf-stable potato gnocchi directly to the skillet with the brown butter.
6. Cook gnocchi undisturbed for 4-5 minutes until golden brown on one side, then flip each piece.
7. Continue cooking for another 3-4 minutes until all sides are crispy and golden.
8. Push gnocchi to one side of the skillet and add 3 thinly sliced garlic cloves to the empty space.
9. Cook garlic for 45 seconds until fragrant but not browned, then mix with the gnocchi.
10. Remove skillet from heat and stir in ½ cup grated Parmesan cheese until melted and creamy.
11. Season with ¼ teaspoon freshly ground black pepper and ¼ teaspoon flaky sea salt.
12. Crumble the reserved fried sage leaves over the top before serving.
Buttery crisp exteriors give way to soft, pillowy centers in every bite. The nutty brown butter and earthy sage create a sophisticated flavor profile that belies the simple preparation. For a complete meal, top with seared scallops or serve alongside roasted Brussels sprouts to complement the savory notes.
Skillet Gnocchi Primavera
Warm spring vegetables and pillowy gnocchi come together in this vibrant one-pan wonder. This skillet dish delivers fresh flavors with minimal cleanup. Perfect for busy weeknights when you want something satisfying yet simple.
Ingredients
– 1 package (16 oz) shelf-stable potato gnocchi
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, thinly sliced
– 2 cloves fresh garlic, minced
– 1 cup crisp asparagus, cut into 1-inch pieces
– 1 cup sweet cherry tomatoes, halved
– 1 cup tender baby spinach
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil leaves, chopped
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon cracked black pepper
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 package of shelf-stable potato gnocchi to the hot skillet, spreading them in a single layer.
3. Cook gnocchi undisturbed for 4-5 minutes until golden brown on one side, then flip and cook another 3-4 minutes until crisp.
4. Remove gnocchi from skillet and set aside on a plate.
5. Add 1 thinly sliced medium yellow onion to the same skillet and cook for 3 minutes until translucent.
6. Stir in 2 minced cloves of fresh garlic and cook for 30 seconds until fragrant.
7. Add 1 cup of crisp asparagus pieces and cook for 2 minutes until bright green but still crisp.
8. Mix in 1 cup of halved sweet cherry tomatoes and cook for 2 minutes until they begin to soften.
9. Return the browned gnocchi to the skillet and toss with the vegetables.
10. Stir in 1 cup of tender baby spinach and cook for 1 minute until just wilted.
11. Season with 1/2 teaspoon coarse sea salt and 1/4 teaspoon cracked black pepper, tossing to distribute evenly.
12. Remove from heat and sprinkle with 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh basil.
13. Toss gently to combine all ingredients.
Keep this dish vibrant by adding the spinach at the very end to prevent overcooking. For extra crispy gnocchi, avoid crowding the skillet during the initial browning. The Parmesan cheese will melt perfectly from the residual heat without direct cooking. Knobby gnocchi develop a satisfying crisp exterior while staying soft inside, contrasting beautifully with the tender-crisp vegetables. The sweet tomatoes burst with juice that mingles with the savory Parmesan coating. Serve immediately in shallow bowls, perhaps topped with an extra sprinkle of cheese and a drizzle of olive oil for restaurant-style presentation.
Mediterranean Skillet Gnocchi with Olives and Feta
Whip up this vibrant skillet gnocchi when you need something satisfying but don’t want to spend hours in the kitchen. With briny olives and creamy feta, it delivers Mediterranean flavors in under 30 minutes. This one-pan wonder makes cleanup just as effortless as cooking.
Ingredients
– 1 package (16 oz) shelf-stable potato gnocchi
– 2 tablespoons rich extra-virgin olive oil
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 pint sweet cherry tomatoes
– 1/2 cup pitted Kalamata olives
– 4 ounces crumbled creamy feta cheese
– 1/4 cup chopped fresh parsley
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 1/2 cup vegetable broth
Instructions
1. Heat 2 tablespoons of rich extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 package of shelf-stable potato gnocchi to the hot skillet in a single layer.
3. Cook gnocchi undisturbed for 4-5 minutes until golden brown on one side, then flip and cook 3-4 minutes more until crisp.
4. Push gnocchi to one side and add 1 thinly sliced medium yellow onion to the empty space.
5. Sauté onion for 3 minutes until translucent, stirring occasionally to prevent burning.
6. Add 3 minced garlic cloves and cook for 30 seconds until fragrant but not browned.
7. Stir in 1 pint of sweet cherry tomatoes, 1/2 cup pitted Kalamata olives, 1 teaspoon dried oregano, and 1/2 teaspoon crushed red pepper flakes.
8. Pour in 1/2 cup vegetable broth and bring to a simmer, scraping any browned bits from the pan bottom.
9. Reduce heat to medium, cover skillet, and cook for 5-7 minutes until tomatoes burst and release their juices.
10. Remove from heat and stir in 4 ounces of crumbled creamy feta cheese until slightly melted.
11. Garnish with 1/4 cup chopped fresh parsley before serving. Perfectly pillowy gnocchi contrast with the juicy burst tomatoes and salty olive bites. The creamy feta creates a tangy sauce that clings to every piece. Serve immediately with crusty bread to soak up the flavorful pan juices.
Skillet Gnocchi Alfredo with Asparagus
Skillet dinners deliver maximum flavor with minimal cleanup. This creamy gnocchi alfredo comes together in one pan, featuring tender asparagus spears and rich sauce. Simple enough for weeknights but impressive for company.
Ingredients
- 1 pound shelf-stable potato gnocchi
- 1 pound fresh asparagus spears
- 2 tablespoons rich European-style butter
- 3 cloves aromatic garlic
- 1 cup heavy whipping cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons chopped fresh parsley
Instructions
- Trim tough ends from 1 pound fresh asparagus spears and cut into 2-inch pieces.
- Melt 2 tablespoons rich European-style butter in a large skillet over medium-high heat.
- Add asparagus pieces and sauté for 3-4 minutes until bright green and slightly tender.
- Add 1 pound shelf-stable potato gnocchi to the skillet, spreading in a single layer.
- Cook gnocchi undisturbed for 3 minutes to develop golden-brown spots on one side.
- Flip gnocchi and cook for 2 more minutes until lightly browned on both sides.
- Mince 3 cloves aromatic garlic and add to the skillet, cooking for 30 seconds until fragrant.
- Pour in 1 cup heavy whipping cream, scraping any browned bits from the skillet bottom.
- Reduce heat to medium-low and simmer sauce for 2 minutes until slightly thickened.
- Stir in 1 cup freshly grated Parmesan cheese until completely melted and smooth.
- Season with 1/2 teaspoon coarse kosher salt, 1/4 teaspoon freshly cracked black pepper, and 1/4 teaspoon freshly grated nutmeg.
- Remove from heat and garnish with 2 tablespoons chopped fresh parsley.
Melt-in-your-mouth gnocchi pairs beautifully with the crisp-tender asparagus in this luxuriously creamy sauce. The nutmeg adds subtle warmth that complements the sharp Parmesan perfectly. For an elegant presentation, serve directly from the skillet with extra grated cheese and crusty bread for dipping.
Spicy Arrabbiata Skillet Gnocchi
Kick off your weeknight dinner with this fiery Italian classic that comes together in one pan. Spicy arrabbiata sauce clings perfectly to tender potato gnocchi in this 30-minute skillet meal. Keep things simple with minimal cleanup and maximum flavor payoff.
Ingredients
– 1 lb shelf-stable potato gnocchi
– 2 tbsp rich extra virgin olive oil
– 4 cloves fresh garlic, thinly sliced
– 1/2 tsp crushed red pepper flakes
– 1 (28 oz) can San Marzano tomatoes, crushed by hand
– 1/4 cup fresh basil leaves, roughly torn
– 1/2 cup grated Pecorino Romano cheese
– Kosher salt to season
Instructions
1. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium heat until shimmering.
2. Add 4 cloves fresh garlic, thinly sliced and 1/2 tsp crushed red pepper flakes, cooking for 1 minute until fragrant but not browned.
3. Pour in 1 (28 oz) can San Marzano tomatoes, crushed by hand, stirring to combine with the oil and aromatics.
4. Season the sauce generously with kosher salt, then simmer uncovered for 15 minutes until slightly thickened.
5. Gently fold in 1 lb shelf-stable potato gnocchi, ensuring each piece is coated in the spicy arrabbiata sauce.
6. Cover the skillet and cook for 5 minutes, allowing the gnocchi to steam and absorb the sauce.
7. Remove the lid and continue cooking for 3 more minutes until the gnocchi are tender and the sauce clings to them.
8. Turn off the heat and stir in 1/4 cup fresh basil leaves, roughly torn, letting the residual heat wilt the herbs.
9. Sprinkle 1/2 cup grated Pecorino Romano cheese over the top just before serving.
Remarkably tender gnocchi soak up the garlicky, spicy tomato sauce while maintaining their pillowy texture. The Pecorino Romano adds a salty sharpness that balances the heat perfectly. For a restaurant-style presentation, finish with extra basil leaves and serve directly from the skillet with crusty bread to mop up every last bit of sauce.
Skillet Gnocchi with Caramelized Onions and Gorgonzola
Humble gnocchi transforms into a sophisticated skillet dinner with minimal effort. Caramelized onions add deep sweetness while creamy Gorgonzola creates a luxurious sauce. This one-pan wonder comes together in under 30 minutes for maximum flavor payoff.
Ingredients
– 1 pound shelf-stable potato gnocchi
– 2 large yellow onions, thinly sliced
– 4 tablespoons rich extra virgin olive oil
– 4 ounces crumbly Gorgonzola cheese
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 1/4 cup fresh parsley, finely chopped
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Heat 2 tablespoons extra virgin olive oil in a large cast-iron skillet over medium heat until shimmering.
2. Add thinly sliced yellow onions and cook for 2 minutes, stirring to coat evenly.
3. Reduce heat to medium-low and continue cooking onions for 15-18 minutes, stirring every 3-4 minutes until deeply golden brown.
4. Push caramelized onions to one side of the skillet and add remaining 2 tablespoons olive oil to empty space.
5. Add potato gnocchi to the hot oil in a single layer and cook undisturbed for 3 minutes until bottoms develop a golden crust.
6. Flip gnocchi and cook for another 3 minutes until both sides are crisp and golden brown.
7. Combine gnocchi with caramelized onions throughout the skillet.
8. Pour heavy cream over the gnocchi mixture and bring to a gentle bubble over medium heat.
9. Crumble Gorgonzola cheese evenly over the skillet contents.
10. Add unsalted butter and stir continuously for 2-3 minutes until cheese melts into a creamy sauce.
11. Season with coarse kosher salt and freshly cracked black pepper, stirring to incorporate.
12. Remove skillet from heat and sprinkle with finely chopped fresh parsley.
Just serve this immediately while the sauce remains luxuriously creamy and the gnocchi maintains its crisp exterior. The contrast between the sweet onions and tangy cheese creates a sophisticated balance that belies the simple preparation. For an elegant twist, top with toasted walnuts or serve alongside bitter greens dressed in lemon vinaigrette.
Skillet Gnocchi with Zucchini and Corn
Lately, I’ve been craving simple skillet meals that come together quickly. This gnocchi dish delivers vibrant summer flavors in under 30 minutes. The combination of tender zucchini and sweet corn makes it perfect for busy weeknights.
Ingredients
– 1 package (16 oz) shelf-stable potato gnocchi
– 2 medium firm zucchini, sliced into half-moons
– 1 cup fresh sweet corn kernels
– 3 tablespoons rich extra virgin olive oil
– 2 cloves aromatic garlic, minced
– 1/2 cup grated salty Parmesan cheese
– 2 tablespoons fresh basil leaves, chopped
– 1/4 teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper
Instructions
1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the shelf-stable potato gnocchi in a single layer, cooking undisturbed for 4-5 minutes until golden brown on one side.
3. Flip the gnocchi and cook for another 3-4 minutes until crispy on both sides, then transfer to a plate.
4. Add the remaining 1 tablespoon of olive oil to the same skillet and heat for 30 seconds.
5. Add the firm zucchini slices in a single layer and cook for 3-4 minutes without stirring to develop caramelization.
6. Stir the zucchini and add the fresh sweet corn kernels, cooking for 2 more minutes until slightly charred.
7. Push vegetables to the sides and add the minced aromatic garlic to the center, cooking for 45 seconds until fragrant.
8. Return the crispy gnocchi to the skillet and toss everything together for 1 minute.
9. Remove from heat and stir in the grated salty Parmesan cheese until melted and creamy.
10. Season with kosher salt and freshly ground black pepper to balance flavors.
11. Garnish with chopped fresh basil leaves and a sprinkle of crushed red pepper flakes.
Creative serving ideas make this dish even more special. The crispy gnocchi provides wonderful texture against the tender zucchini, while the sweet corn adds bursts of freshness. Consider topping with grilled shrimp or serving alongside a simple arugula salad for a complete meal.
Summary
From quick weeknight solutions to flavor-packed dinners, these 18 crispy skillet gnocchi recipes prove that delicious meals don’t have to be complicated! We hope you find some new family favorites—give them a try and let us know which ones you love most in the comments below. Don’t forget to share this roundup on Pinterest so other home cooks can discover these tasty ideas too!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
