Q: Can I use frozen gnocchi?

A: Yes — no need to boil, just pan-fry from frozen until crispy and cooked through.

Q: Can I make this dish ahead?

A: It’s best fresh, but you can prep ingredients in advance.

Q: What can I use instead of cherry tomatoes?

A: Try grape tomatoes, sun-dried tomatoes, or even sautéed peppers.

Q: Is this dish gluten-free?

A: Only if using certified gluten-free gnocchi.

Q: Can I add protein to this meal?

A: Absolutely — grilled chicken, pancetta, or white beans work well.

Q: What’s the best store-bought gnocchi to use?

A: Fresh refrigerated gnocchi gives the best texture for pan-searing.

Q: How do I store leftovers?

A: Refrigerate in an airtight container for up to 2 days.

Q: How do I reheat crispy gnocchi?

A: Pan-fry again or bake briefly in the oven — avoid microwaving.

Q: Can I use homemade gnocchi?

A: Yes — just boil and sear as instructed, though they’re more delicate.

Q: What herbs go well with this?

A: Basil, parsley, oregano, and thyme all pair beautifully.

Stekt gnocchi med cherrytomater, basilikum og brunt smør

Pan-Seared Gnocchi with Cherry Tomatoes, Basil & Brown Butter

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Calories

445

There’s something utterly satisfying about gnocchi — those pillowy little dumplings that bridge the gap between pasta and comfort food. This pan-seared version is a brilliant way to elevate store-bought gnocchi into something restaurant-worthy.

Golden and crispy on the outside, soft and chewy within, each bite is brought to life by the sweet burst of cherry tomatoes, the warmth of garlic, and the nutty richness of brown butter. Fresh basil and Parmesan seal the deal, adding herbal brightness and umami depth.

Best of all? This dish comes together in under 30 minutes with minimal effort. It’s perfect for those nights when you want something soul-soothing and satisfying without dirtying every pan in the kitchen.

Whether you're cooking for yourself, your partner, or guests, this gnocchi dish is guaranteed to impress — and maybe even become a new weeknight staple.

Image of Pan-Seared Gnocchi with Cherry Tomatoes, Basil & Brown Butter

Ingredients

500g potato gnocchi (fresh or store-bought)
200g cherry tomatoes, halved
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
1 handful fresh basil leaves
30g Parmesan cheese, shaved or grated
Salt and pepper, to taste
Optional: chili flakes for heat

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Directions

Bring a large pot of salted water to a boil. Cook gnocchi for 2–3 minutes or until they float to the top. Drain and set aside.
In a large non-stick skillet, heat butter and olive oil over medium heat until the butter turns golden and nutty (about 3 minutes).
Add the gnocchi and sear until golden brown and crispy on the outside, about 4–5 minutes, stirring occasionally.
Add garlic and cherry tomatoes. Cook for another 2–3 minutes until tomatoes begin to soften.
Season with salt, pepper, and optional chili flakes.
Remove from heat and toss in torn basil leaves.
Serve warm with shaved Parmesan.

Nutrition

Serving Size: 1
per serving: Calories; 445

Amount/Serving % Daily Value

Fat: 24 grams; 31%
Saturated Fat: 11 grams; 55%
Cholesterol: 45 milligrams; 15%
Sodium: 510 milligrams; 22%
Carbs: 47 grams; 17%
Protein: 10 grams
Sugar: 4 grams
Fiber: 3 grams; 11%

Tips for matlaging av gnocchi

Ikke overkok i vann - fjern så snart de flyter.
La dem tørke kort etter koking før pannesteking.
Bruk en non-stick panne for best sprø.
Brun smøret, men ikke brenn det - se etter gylne flekker.
Tilsett en skvett pastavann for ekstra saus om nødvendig.
Bruk fersk basilikum - tørket vil ikke ha samme effekt.
Tilsett spinat eller ruccola for ekstra grønt.
Server umiddelbart for best tekstur.
Pynt med sitronskall for en lys finish.
Ikke overfylt pannen - arbeid i omganger om nødvendig.

Server den med forslag

Hvitløksfocaccia eller varm ciabatta
Grønn salat med sitronvinaigrette
Stekt grønnsaker
Et glass kjølt Pinot Grigio
Balsamicoglasert sopp
Burrata på siden
Grillet asparges
Ristede pinjekjerner for crunch
En klatt ricotta eller pisket feta
Hvite bønnesalat

Vanlige spørsmål

Spørsmål: Kan jeg bruke frossen gnocchi?
A: Ja - ingen grunn til å koke, bare stek fra frossen til den er sprø og gjennomstekt.

Spørsmål: Kan jeg lage denne retten på forhånd?
A: Det er best ferskt, men du kan forberede ingrediensene på forhånd.

Spørsmål: Hva kan jeg bruke i stedet for cherrytomater?
A: Prøv druetomater, soltørkede tomater eller til og med sauterte paprika.

Spørsmål: Er denne retten glutenfri?
A: Bare hvis du bruker sertifisert glutenfri gnocchi.

Spørsmål: Kan jeg legge til protein til dette måltidet?
A: Absolutt - grillet kylling, pancetta eller hvite bønner fungerer bra.

Spørsmål: Hva er den beste butikkkjøpte gnocchien å bruke?
A: Fersk nedkjølt gnocchi gir den beste teksturen for steking.

Spørsmål: Hvordan lagrer jeg rester?
A: Avkjøl i en lufttett beholder i opptil 2 dager.

Spørsmål: Hvordan varmer jeg opp sprø gnocchi?
A: Stek i pannen igjen eller stek kort i ovnen – unngå mikrobølgeovn.

Spørsmål: Kan jeg bruke hjemmelaget gnocchi?
A: Ja - bare kok og stek som anvist, selv om de er mer delikate.

Spørsmål: Hvilke urter passer godt til dette?
A: Basilikum, persille, oregano og timian passer alle sammen vakkert.

Chef's Recommendation

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Stekt gnocchi med cherrytomater, basilikum og brunt smør

Pan-Seared Gnocchi with Cherry Tomatoes, Basil & Brown Butter

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Tips for matlaging av gnocchi

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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Pan-Seared Gnocchi with Cherry Tomatoes, Basil & Brown Butter

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

Upgrade Your Kitchen Tools

Tips for matlaging av gnocchi

Server den med forslag

Vanlige spørsmål

Chef's Recommendation

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