Pan-Fried Gnocchi with Spinach and Sun-Dried Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden pan-fried potato gnocchi tossed with sautéed spinach and tangy sun-dried tomatoes for a simple yet satisfying Italian-inspired dish. This italian-inspired vegetarian (vegetarian) ready in about 17 minutes pairs potato gnocchi, olive oil, chopped sun-dried tomatoes in oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, 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: 12 min Serves 3 Italian cuisine 400 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 for 3-4 minutes without stirring until the bottoms are golden and crispy.
  2. Step 2: Flip the gnocchi and cook for another 3 minutes until golden on the other side. Remove gnocchi from the skillet and set aside.
  3. Step 3: In the same skillet, add 2 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.
  4. Step 4: Add 4 cups fresh spinach and cook for 2-3 minutes until wilted. Season with 1 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Return the gnocchi to the skillet and toss with the spinach and tomatoes. Remove from heat and sprinkle 1/4 cup grated Parmesan cheese over the top before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Gnocchi with Spinach and Sun-Dried Tomatoes take to make?

Total time is about 17 minutes (5 min prep + 12 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 Spinach and Sun-Dried Tomatoes?

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 Spinach and Sun-Dried Tomatoes?

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 Spinach and Sun-Dried Tomatoes for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Spinach and Sun-Dried Tomatoes 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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