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5.0 from 27 votes

Pan-fried Gnocchi With Cherry Tomato Sauce (30-Minute Meal)

Try this meal once and it may become one of your go-to meals! Pan fry gnocchi until golden and crispy, then toss in a simple but super tasty cherry tomato and basil sauce. The icing on the cake is a sprinkle of tangy feta cheese!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 to 3
Calories: 799 kcal
Course: Main Course

Ingredients

  • 4 tablespoons olive oil (2 for the sauce, 2 for pan frying)
  • 3 cups cherry tomatoes or other small tomatoes (17 ounces (US) or 2 x 250 gram containers - this amount doesn't have to be exact!) Alternatively, use 2 x 14oz/400 grams cans of cherry tomatoes.
  • 4 cloves garlic crushed or thinly sliced
  • 17 ounces gnocchi (packaged is great for a super quick and easy meal, but if you'd like to make your own easy gnocchi, see recipe in notes section below)
  • ½ tablespoon balsamic vinegar
  • 1 tablespoon honey or a teaspoon of sugar
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 1 bunch fresh basil (Reserve a little for scattering over the finished dish.) Or use a tablespoon of dried basil.
To serve
  • 2 ounces feta cheese (crumbled) or goat cheese, or grated parmesan cheese

Instructions

    Cup of Yum
  1. Heat up around 2 tablespoons of olive oil in a large saucepan.
  2. Add the cherry tomatoes and garlic. Let cook on high for a few minutes, then turn down the heat to medium. Add around ¼ cup (or 60ml) of water. Cook until the tomatoes break down into a chunky sauce (around 20 minutes). Shake the pan from time to time.
  3. While the sauce is cooking, heat up the remaining 2 tablespoons olive oil on a medium high heat in a large skillet. When the end of a piece of gnocchi sizzles when dipped in, add the gnocchi to the pan in one single layer. Cook for around 10 minutes, shaking the pan every now and again, until golden and crispy on all sides.
  4. Take the gnocchi off the heat. Stir the balsamic vinegar, honey, and salt and pepper into the sauce. Stir in most of the basil. Add a splash or two more water to loosen up the sauce if necessary.
  5. Quickly toss the sauce through the gnocchi in the pan. Serve immediately. Garnish with the reserved fresh basil and crumbled/grated cheese if you like.

Notes

  • I usually use a good quality store-bought gnocchi for this recipe, just to make it super easy, but I've also made it with homemade gnocchi. It's incredible! 
  • Here's a basic recipe for potato gnocchi (you only need potatoes, flour, an egg and a bit of salt) if you'd like to try making your own some time:
  • Store-bought gnocchi usually keeps well in the refrigerator for some time (check the use-by date). The homemade cherry tomato sauce will keep for up to 4 days in the fridge if you want to make it ahead. It will freeze well in an airtight container for up to 3 months (try making double and freezing half for next time!). 
  • For homemade gnocchi, freeze the uncooked gnocchi on baking paper lined trays for a couple of hours. Then empty them into freezer bags and freeze for up to 6 weeks until you want to make this recipe. 
  • If using fresh cherry tomatoes, I usually add a few extra splashes of water to the sauce before tossing it through the gnocchi. There are no rules on exactly how much. Just use your judgement and add enough so that it's still chunky but loose enough to actually look like a sauce and not just a pan of squishy tomatoes!
  • You won't need to do this if using canned cherry tomatoes.
  • The sauce is quite garlic-y! If you aren't such a fan of garlic, just reduce the amount you use to just 2 cloves. 
  • You can also air fry the gnocchi instead of pan frying. Spray lightly with oil in the air fryer basket and cook for about 15 minutes at 390F/200C. 
  • Bake 1 pound/450 grams potatoes in their skins. You can either microwave for 8 to 10 minutes, bake in the oven for an hour to an hour and a half, or cook in your air fryer for about 40 minutes. Cut the potatoes in half and scoop out the potato flesh with a big spoon. Mash well in a medium bowl.
  • Tip one cup of plain flour onto a large wooden board or clean work surface. Make a well in the middle and add the mashed potato, 1 egg and half a teaspoon of salt. 
  • Bring together and knead with your hands until you have a soft dough. Divide the dough into 4. Flour your surface and roll each piece of dough out into a long 'sausage' with your hands. Cut the 'sausage' into small rectangles. Your gnocchi are ready to cook!

Nutrition Information

Calories 799kcal (40%) Carbohydrates 107g (36%) Protein 16g (32%) Fat 36g (55%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 22g Cholesterol 25mg (8%) Sodium 1749mg (73%) Potassium 554mg (16%) Fiber 7g (28%) Sugar 15g (30%) Vitamin A 1425IU (29%) Vitamin C 54mg (60%) Calcium 234mg (23%) Iron 11mg (61%)

Nutrition Facts

Serving: 2to 3

Amount Per Serving

Calories 799

% Daily Value*

Calories 799kcal 40%
Carbohydrates 107g 36%
Protein 16g 32%
Fat 36g 55%
Saturated Fat 9g 45%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 22g 110%
Cholesterol 25mg 8%
Sodium 1749mg 73%
Potassium 554mg 12%
Fiber 7g 28%
Sugar 15g 30%
Vitamin A 1425IU 29%
Vitamin C 54mg 60%
Calcium 234mg 23%
Iron 11mg 61%

* Percent Daily Values are based on a 2,000 calorie diet.