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Rosemary gnocchi served
Crispy and delicious gnocchi with rosemary

Pan-Fried Gnocchi with Rosemary

Author: Flavelo
Recipes Main Courses
Gnocchi aren't pasta, but potato dumplings held together by just enough flour to keep them from falling apart. The woody, aromatic character of rosemary pairs excellent with the earthy flavor of potatoes. The secret here is the pan-fry: sautéing after boiling creates a caramelized crust that adds a whole new texture.
🕒 Prep Time 50 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Potato ricer
  • Large pot
  • Slotted spoon
  • Skillet
  • Fork (for shaping)

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Boil the potatoes in their skins in salted water until tender. Drain and let steam dry slightly.

Tip: Boiling in skins prevents the potato from absorbing excess water, which is the enemy of good gnocchi.
2 ✓

Peel while still warm and pass through a potato ricer. Spread out on a work surface to cool completely.

Tip: Letting the steam escape concentrates the starch, meaning you'll need less flour.
3 ✓

Sprinkle the flour over the potatoes, add the egg yolk and salt. Quickly knead together.

Tip: Don't over-knead! Stop as soon as it comes together, or the gluten will make the dumplings chewy.
4 ✓

Roll the dough into finger-thick ropes and cut into 3/4-inch pieces. Roll them over a fork tines to create ridges.

Tip: The ridges hold sauce and look professional.
5 ✓

Boil in salted water. When they float to the surface, wait 30 seconds, then remove with a slotted spoon.

Tip: Floating indicates the starch has swollen and the dumpling is cooked.
6 ✓

Heat olive oil in a skillet, add chopped rosemary, and let it sizzle for 30 seconds.

Tip: This infuses the oil with rosemary flavor.
7 ✓

Toss the gnocchi into the hot, herbed oil and pan-fry until golden brown.

Tip: Searing caramelizes the outside, making it crispy while the inside stays soft.
8 ✓

Serve sprinkled with fresh parsley, pepper, and Parmesan.

Tip: Serve immediately to maintain the crispy texture.

Recipe FAQ

Why is my gnocchi rubbery?
You likely used too much flour or over-kneaded the dough. It should just barely come together!
It falls apart in the water. What happened?
The potatoes were probably too wet, or there wasn't enough flour/egg. Always do a test boil with one piece first.

Ingredients

  • 1 lb Russet Potatoes (starchy)
  • 1 cup All-Purpose Flour (plus more for dusting)
  • 1 large Egg Yolk
  • 1 pinch Salt
  • 1 tbsp Fresh Rosemary
  • 2 tbsp Olive Oil
  • 1 tbsp Fresh Parsley
  • 1 pinch Freshly Ground Black Pepper
  • 2 tbsp Parmesan Cheese (optional)