Description
Transform leftover homemade potato gnocchi into a quick, crispy side dish or light meal by pan-frying.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups cooked leftover potato gnocchi
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- If your leftover gnocchi is refrigerated, let it sit at room temperature for 10 minutes before cooking.
- Heat the olive oil in a large non-stick skillet over medium-high heat.
- Add the leftover gnocchi to the hot skillet in a single layer if possible. Do not overcrowd the pan.
- Cook for 4 to 6 minutes, stirring only occasionally, until the bottoms are golden brown and crispy.
- Add the minced garlic to the pan and cook for 30 seconds until fragrant.
- Remove the skillet from the heat. Toss the gnocchi with the Parmesan cheese, salt, and pepper.
- Serve immediately, garnished with fresh parsley.
Notes
- For best texture, use gnocchi that was cooked no more than 2 days prior.
- If freezing gnocchi, freeze cooked gnocchi in a single layer on a baking sheet before transferring to a freezer bag. Thaw completely before pan-frying.
- You can add 1/4 cup of diced cooked sausage or mushrooms during the last 2 minutes of cooking for a heartier meal.
- Prep Time: 2 min
- Cook Time: 7 min
- Category: Side Dish
- Method: Pan Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 350
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 4
- Protein: 14
- Cholesterol: 15