Pan-Fried Gnocchi with Cherry Tomatoes and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-fried gnocchi tossed with blistered cherry tomatoes, fresh basil, and a hint of garlic for a light Italian-inspired meal. This italian-inspired pasta (vegetarian) ready in about 20 minutes pairs potato gnocchi, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 4 Italian cuisine 340 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 1 lb potato gnocchi in a single layer and cook without stirring for 3-4 minutes until the bottoms are golden and crispy.
  2. Step 2: Flip the gnocchi and cook for another 2-3 minutes until golden on the other side. Remove gnocchi from skillet and set aside.
  3. Step 3: Add remaining 1 tbsp olive oil to the skillet and reduce heat to medium. Add 1 pint halved cherry tomatoes and 2 minced garlic cloves, sauté for 4-5 minutes until tomatoes soften and blister.
  4. Step 4: Return the gnocchi to the pan with tomatoes, season with 1/2 tsp salt and 1/4 tsp black pepper. Toss gently for 1-2 minutes until everything is heated through.
  5. Step 5: Remove from heat and stir in 1/4 cup torn fresh basil leaves and 1/4 cup grated parmesan cheese before serving.

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Frequently asked questions

How long does Pan-Fried Gnocchi with Cherry Tomatoes and Basil take to make?

Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Gnocchi with Cherry Tomatoes and Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep potato gnocchi from drying out.

Can I substitute ingredients in Pan-Fried Gnocchi with Cherry Tomatoes and Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Gnocchi with Cherry Tomatoes and Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Gnocchi with Cherry Tomatoes and Basil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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