Pan-fried gnocchi with tomatoes and vegetables

Golden pan-fried gnocchi with cherry tomatoes and vegetables: a comforting, quick dish that is lighter than a bake. Ready in 20 minutes for an indulgent, no-fuss dinner.

Preparation: 10 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 310 kcal · 7 g protein · 47 g carbohydrate · 10 g fat

Ingredients

• 500 g gnocchi
• 300 g cherry tomatoes
• 1 courgette
• 2 cloves of garlic
• 2 tbsp olive oil
• basil, Parmesan

Method

1. Brown the gnocchi in a frying pan with the olive oil (without boiling them first).
2. Add the diced courgette and the garlic.
3. Add the cherry tomatoes and let them soften for 5 minutes.
4. Scatter over the basil and Parmesan.

Nutritional benefits

Lighter than a creamy gnocchi bake, this dish makes the most of vegetables (tomatoes, courgette) rich in fibre and antioxidants. The gnocchi provide comforting carbohydrate, and the olive oil provides good fats. A simple, balanced pleasure that is quickly ready.

Variations and substitutions

• With pesto or spinach.
• Higher in protein: add chicken, mozzarella or chickpeas.
• With homemade gnocchi.
• Spicy: chilli, sun-dried tomatoes.

Storage and making ahead

Keeps for 2 days and can be reheated in a frying pan. Best fresh, to keep the gnocchi golden.

💡 Good to know

Pan-fry the gnocchi straight from the packet (without boiling them first): they turn crisp outside and soft inside.

Read more

Discover more vegetarian recipes · healthy & balanced recipes.

Foods in this recipe: gnocchi · cherry tomatoes · courgette · garlic.

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